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Fermented shrimp sauce?


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I bought a ketchup-like bottle full of tiny shrimp in a small Asian market in Montgomery County, Md. I was in the refrigerated section and I think the english words "fermented shrimp sauce" are listed under its name (I'm at work right now, so I don't have it in front of me).

Does anyone here know how I should use this stuff?

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Here's some Filipino recipes to try out with that fermented shrimp sauce...

Vegetable Pakbet (Stew)

INGREDIENTS:

1 tablespoon finely minced garlic

1/2 cup finely chopped onion 2

tablespoons vegetable or corn oil

3/4 pound pork, sliced into 1-inch cubes

5 1/2-inch-thick slices fresh ginger

4 ripe tomatoes, cubed

2 tbsps. fermented shrimp sauce

1/2 cup water

3 medium-size eggplants, cut into 2-inch cubes

2 cups bitter melon, cut into 2-inch lengths (scrape out the soft center and the seeds, then cut into 2-inch-long pieces), zucchini can be substituted

10-ounce package frozen okra

10-ounce package frozen lima beans

salt and pepper to taste

1. In a wok, saute garlic and onion in hot oil until onion is transparent.

2. Add pork. Stir and cook for 15 minutes.

3. Add ginger and tomatoes and cook for 10 minutes.

4. Add fermented shrimp paste and stir for 3 minutes.

5. Add water and bring to a boil.

6. Add eggplant, bitter melon, okra and lima beans. Simmer for 15 minutes.

7. Season with salt and pepper if desired.

We usually serve this as a side dish to fried fish/pork plus steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~

Sauteed Pork with Shrimp Paste

INGREDIENTS:

1 cup water

1 tsp. salt

1 bay leaf

2 tablespoons vegetable or corn oil

2 tablespoons finely minced garlic

1/4 cup chopped onion

1/4 cup coarsely chopped tomatoes

1-1/2 pounds boneless pork shoulder or butt, cut into 2-inch cubes

1/ cup water

1/2 teaspoon sugar

4 tablespoons bagoong or shrimp paste (sold in Oriental food stores)

1 In a large skillet boil water, pork and bay leaf. Simmer until all the water evaporates and the pork is tender. Take out the pork out and set aside.

2. Heat oil. Saute the pork until crispy brown and then add garlic, onion and tomatoes cook until the onion and tomatoes are tender.

3. Add shrimp paste and stif for a minute and then add 1/2 cup water and simmer until sauce thickens. Serve hot over steamed rice.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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Here's some Filipino recipes to try out with that fermented shrimp sauce...

Vegetable Pakbet (Stew)

INGREDIENTS:

1 tablespoon finely minced garlic

1/2 cup finely chopped onion 2

tablespoons vegetable or corn oil

3/4 pound pork, sliced into 1-inch cubes

5 1/2-inch-thick slices fresh ginger

4 ripe tomatoes, cubed

2 tbsps. fermented shrimp sauce

1/2 cup water

3 medium-size eggplants, cut into 2-inch cubes

2 cups bitter melon, cut into 2-inch lengths (scrape out the soft center and the seeds, then cut into 2-inch-long pieces), zucchini can be substituted

10-ounce package frozen okra

10-ounce package frozen lima beans

salt and pepper to taste 

 

1. In a wok, saute garlic and onion in hot oil until onion is transparent.

2. Add pork. Stir and cook for 15 minutes.

3. Add ginger and tomatoes and cook for 10 minutes.

4. Add fermented shrimp paste and stir for 3 minutes.

5. Add water and bring to a boil.

6. Add eggplant, bitter melon, okra and lima beans. Simmer for 15 minutes.

7. Season with salt and pepper if desired.

We usually serve this as a side dish to fried fish/pork plus steamed rice.

~~~~~~~~~~~~~~~~~~~~~~~~~

Sauteed Pork with Shrimp Paste

INGREDIENTS:

1 cup water

1 tsp. salt

1 bay leaf

2 tablespoons vegetable or corn oil

2 tablespoons finely minced garlic

1/4 cup chopped onion

1/4 cup coarsely chopped tomatoes

1-1/2 pounds boneless pork shoulder or butt, cut into 2-inch cubes

1/ cup water

1/2 teaspoon sugar

4 tablespoons bagoong or shrimp paste (sold in Oriental food stores) 

 

1 In a large skillet boil water, pork and bay leaf. Simmer until all the water evaporates and the pork is tender. Take out the pork out and set aside.

2. Heat oil. Saute the pork until crispy brown and then add garlic, onion and tomatoes cook until the onion and tomatoes are tender.

3. Add shrimp paste and stif for a minute and then add 1/2 cup water and simmer until sauce thickens. Serve hot over steamed rice.

wot, no calabasa in the pinakbet Doddie ??:smile:

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<SMACKS FOREHEAD> Of course, please add cubes of calabasa to the pinakbet recipe. It has to be added along with the eggplant, bitter melon, etc....

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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