I can say I am very close to perfecting binagoongang adobo. Sometimes it’s a bit tangy or a little bit too bland for most people’s taste but more or less I know where and when I make mistakes. Tita Maxi never taught actual measurements so my recipe and hers are not one and same. Plus she also uses MSG and the like which I just had to omit as those aren’t allowed in our household. Tita Maxi tend to make helpings swim in oil and sometimes it gets a little bit too salty so I’ve adjusted rations too. On top of those changes I also tried cooking it twice. Baking or frying adoboto a crisp makes it a different dish altogether. Anyway this post is about ways of enjoying this classic Filipino dish.
- Eat it with banana – I was taught to eat it with latundan but whatever floats your boat right? If you want to eat it with lakatan or saba I don’t see why not. The texture, the tang and the sweetness is a great side dish to this salty and spicy helping.
- Eat it with ripe mango – Pretty much the same banana! Spoonfuls of ripe mango will make you eat more of this sinful dish. A big good luck to you!
- Use as dip for green mango – I think summer has never been better with the sand, the beach and a plate of crispy and spicy binagoongan eaten with sliced green mangoes
- Pair with sinigang sa bayabas – Phil and his family also often pair binagoongan with sinigang na bangus sa bayabas even if they don’t really eat the bangus or the bayabas. It is the sourness they are after. But anyway we have tried it at home with various kinds of sinigang. Pork also works but since your main dish is already pork fish or shrimp will be better. If you want you can even skip the meat altogether and stick with kangkong and radish with your sinigang mix.
- Thai mango salad toppings- shredded and fried to a crisp, it is somewhat close to Thai cuisine’s crispy catfish. It’s going to be phenomenal!
- Bagoong rice, what else – Because bagoong is so tasty and because it has a distinct flavor, using it for fried rice makes perfect sense.
- Gatang binagoongan – People who are tired of the usual blend can make use of coconut milk for variation.
- Experiment with chili – Using green chili, labuyo, jalapeno, and others will change the overall taste of the dish so be enthusiastic like me!
- Kinilaw– Serve it with vinegar, lots of onion, tomatoes, capsicums, chili and other ingredients you often use for making kilawin even if there’s no need to cook it.
- Thai pomelo salad toppings – Fried to a crisp all you have to do is toss it with wansuy, onions, tomatoes, shredded lettuce, pomelo or ripe mango and you are good to go.
I was aiming for 5 but 10 is just fine. A few more posts and perhaps I’ll put up the binagoongan recipe post? It is time to write it down don’t you think? Cheers!