How To Make Fermented Shrimp Food

SAUTéED SHRIMP WITH FERMENTED BLACK BEANS

Sautéed Shrimp With Fermented Black Beans image

For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
3 sliced garlic cloves
1 1/2 pounds peeled shrimp
2 teaspoons minced ginger
3 tablespoons fermented black beans
2 tablespoons mirin
2 tablespoons soy sauce
Scallions, for garnish

Steps:

Put 2 tablespoons vegetable oil in a large skillet over medium-low heat.
Add 3 sliced garlic cloves, and cook until golden.
Stir in 1 1/2 pounds peeled shrimp, 2 teaspoons minced ginger and 3 tablespoons fermented black beans soaked in 2 tablespoons mirin.
Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
Stir in 2 tablespoons soy sauce, and serve. Garnish with scallions.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams

PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)

Pinakbet (Vegetables Stewed in Fermented Shrimp Paste) image

Filipino cooking embraces salt - perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.

Provided by Angela Dimayuga

Categories dinner, one pot, soups and stews, vegetables, main course

Time 50m

Yield 8 to 12 servings (makes about 12 cups)

Number Of Ingredients 13

Ingredients

2 tablespoons neutral oil, such as canola
12 garlic cloves, smashed
3 tablespoons tomato paste
5 tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety
3 very ripe tomatoes, halved, then each half cubed into 4 quarters
2 large yellow onions, halved, then each half cubed into 4 quarters
10 ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups)
1 1/2 tablespoons kosher salt
1 pound okra, ends trimmed
1/2 pound long beans, cut into 2-inch pieces
2 Japanese eggplants, cut into 1-inch pieces
1 bittermelon, halved lengthwise, seeds removed, then cut into 1/2-inch moons
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

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