Craving for Ilocano fare with a twist? Here’s a dish that would make Northeners proud.
Preparation time: 15 minutes
Cooking time: 15 minutes
300 grams bagnet, cooked and diced
2 tablespoons vegetable oil
2 tablespoons white onion, chopped
1 tablespoon garlic, chopped
¼ cup tomato, diced
1 piece green chili, sliced
¼ cup cane vinegar
3 tablespoons sautéed shrimp paste
2 tablespoons brown sugar
Ground black pepper, as needed
3 tablespoons coconut cream
1 Sauté onions and garlic in a pan with hot oil.
2 Pour vinegar and simmer for a minute.
3 Add shrimp paste, brown sugar and black pepper. Mix and finish the sauce with coconut cream.
4 Toss cooked crispy bagnet in sauce.
This recipe was originally published in the June-July 2015 issue of Breakfast Magazine.