Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk
Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, manok binagoongan sa gata or chicken in shrimp paste in coconut milk. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have manok binagoongan sa gata or chicken in shrimp paste in coconut milk using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk:
  1. Prepare 4 pcs Chicken breast if using
  2. Take 5 Cloves garlic chopped
  3. Make ready 1 onion chopped
  4. Make ready 6 tomatoes chopped
  5. Prepare 1/2 cup shrimp paste
  6. Make ready 3 tbsp vinegar
  7. Make ready 1 1/2 . Tsp sugar
  8. Get to taste Black pepper
  9. Prepare 1/2 cup coconut milk
  10. Take 3 eggplants sliced
  11. Prepare cubes Kalabasa or squash cut into
  12. Prepare 2 Green Finger Chilies
Instructions to make Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk:
  1. Place cubed Chicken pieces in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
  2. Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in boiled chicken cubepieces and 1/2 cup of the boiling water used to cook the chicken Simmer until chicken softens, then add vinegar and sugar and season with salt and pepper to taste. Add more chicken broth if necessary.
  3. When Chicken is fork-tender, add sliced eggplants,kalabasa Green Finger Chilies and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.

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