Скачать или смотреть Binagoongan Bicol Express (Vegan) | Fusion of Binagoongan + Bicol Express! | PlantBased & More

Have you ever experienced
cooking a recipe, but ended up becoming something else? 😁 Well say hello to my... Binagoongan Bicol Express!

Some of you may know, Binagoongan is a pork dish
cooked in shrimp paste, while Bicol Express is also a pork
dish cooked in coconut milk and chili peppers. I wanted to make Binagoongan
with coconut cream vegan, so I used tofu instead of pork
and vegan bagoong instead of shrimp paste.
However, vegan shrimp paste isn’t as salty and strong as
real shrimp paste. Adding too much coconut cream
made it taste like Bicol Express!

So if you want to push with
Binagoongan, add more vegan bagoong and lessen the
cream or if you want to make Bicol Express add a LOT MORE
chilies signature to Bicol Express.

As a home cook making easy, tasty
dishes vegan, this was actually a hard lesson, yet fun experience
for me altogether! This recipe is still worth sharing...
it’s so good with rice! Thank you for watching and
hope you enjoy!

INGREDIENTS:
550g firm tofu, drained, pressed and sliced into strips or cubes
6 cloves garlic, minced
1 large onion, chopped
2 medium tomatoes, chopped
2 eggplants, sliced
7 to 8 tbsp vegan bagoong or shrimp paste (or to taste, it's not as salty as regular bagoong)
1/2 tbsp sugar
1 cup water
1/2 cup coconut cream (I used 1 cup in the video, lessen the cream to highlight the bagoong)
2 green chilies, sliced thinly (or more, to taste)
1 tsp salt
black pepper to taste

1 In a large non-stick pan, cook tofu for 2 to 3 minutes on each side until slightly crisp and golden brown. Set aside in paper towels to drain excess oil (you can also opt to air fry the tofu). In the same pan, cook the eggplants for a minute (this will continue to cook in the sauce later), set aside.

2 Add a bit of oil to the pan and sautee the onions until translucent, about 5 minutes or so. Add the garlic and cook until fragrant for about 2 minutes. Add the tomatoes and continue to cook, mashing with the back of the spoon until softened. Add the vegan bagoong, sugar, salt, and water. Mix and let simmer for a few minutes.

3 Turn the heat to low then add the coconut cream. Stir to mix well. Add pepper, then taste. Adjust according to your liking.

4 Add back the tofu, eggplants, and the green chilis. Toss gently until well coated with the sauce. Cook for a few more minutes and check if the eggplants have become tender.

5 Serve while hot with rice and enjoy!

#vegan #binagoongan #bicolexpress