Bagoong Fried Rice
Bagoong fried rice is traditionally a Thai dish known as Khao kluk kapi. This dish usually consists of Kapi or Thai shrimp paste, chicken or pork, glutinous rice, dried shrimp, green mangoes, Thai chilies, shallots, egg, cucumber, seasoning and a whole lot more. The first time I tasted Khao kluk kapi was when my friend and I ate at a Thai restaurant. It was delicious but it was a bit spicy for my taste. Since I was intrigued by this dish, I decided to come up with my own version.
1 pc egg, cooked as omelet then cut into thin strips
1 head garlic, crushed
1 medium (50 g) onion, sliced
1 Tbsp ginger strips
2 pcs siling haba (cayenne pepper), seeded then sliced
1/2 cup ground pork
3 Tbsp bagoong alamang (shrimp paste)
1/4 cup oil
1 can (140 g) DEL MONTE Tomato Sauce
5 cups cooked rice
1 small (175 g) green mango, cut into thin strips
1 stalk green onion, chopped
Procedures: 1 SAUT? garlic, onion, ginger, chili, ground pork and alamang in oil. Cook for 5 minutes. Add DEL MONTE Tomato Sauce. Cook for another 5 minutes.
2 ADD rice and mango. Cook for 2 minutes, stirring continuously. Serve with green onions and egg strips on top.
Keywords: Bagoong Fried Rice