Bagoong (Shrimp Paste) Rice

The first time my daughter and I tried bagoong rice, we loved it instantly. So I thought of doing it on my own and googled the recipe so we can have it anytime we feel like eating it.

Ingredients for bagoong:

2 tablespoons olive oil
2 tablespoons Thai shrimp paste
4 cups cooked rice
4 cloves garlic, minced
1 small piece ginger, minced
2 tablespoons vinegar
1 tablespoon sugar

Ingredients for sweet pork:

250 grams pork, cubed
120 ml soy sauce
2 tablespoons sugar
1 small piece ginger, grated
2 cloves garlic, chopped

*  Marinate pork for at least an hour then quickly sautè with some olive oil.  Set aside.

Ingredients for toppings:

1/4 cup toasted peanuts
1/2 piece green mango, julienned
2 pieces red chili, sliced
1 egg, cooked as omelet then cut into thin strips

Procedure:

1)  In a saucepan, sautè garlic and ginger with olive oil over medium heat.  Add Thai shrimp paste.

2)  Add vinegar and simmer for a few minutes or until reduced.  Add sugar.

3)  Add cooked rice and mix until well-blended.

4)  Arrange cooked bagoong rice in a plate then add all the topping on the side.  Serve immediately.

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