© Fresha-licious : Binagoongang Tuna
Since we got back from thePhilippines after the holy week and since we got the news that Frederick’scholesterol is higher than normal , I only cooked red meat a few times. I heeded my husband’s request to closely watchour intake of unhealthy saturated fats as well as cholesterol, that’s why I’ve been cooking vegetables, chicken,ducks, and fishes ever since. Now I amgrowing scales, fins, and feathers 🙂
You see, I love pork somuch. To borrow Aliyah’s (Airene’sdaughter) quote, I like pork because “it’s delicious, fatty, oily, and yummy tothe stomach”. But my stomach and thewhole of my gut is not loving any red meats for weeks now. It’s still rebelling against me making my dailylife uncomfortable and painful. It so makes me misserable 🙁 Oh well,that’s life. I’d learn to get use to it 😀 Just kidding, need to go back to the gastrologist ASAP.
Anyway, remember the “binagoongan baboy” of my sister Joywhich I posted a few weeks back? (click Binagoongang Baboy for Joy’s recipe of the binagoongang baboy) Ithought I’d be able to cook my own version when we get back to Singapore but since eatingred meat is banned, I decided to apply it to fish. So I came up with this dish – Binagoongang Tuna. Guess what, my husband loves it so much. I cooked just enough to suffice us for 2meals but Frederick finished it in just one sitting J It’s ahealthier version of the binagoongangbaboy. Try it. I’m sure you’ll love it too.
|© Fresha-licious : Binagoongang Tuna
Here’s my recipe of BINAGOONGANG TUNA
Sautéed Bagoong Alamang (see recipe here ) – 6 tbsp or to taste
White Vinegar – 6 tbsp
Onion, diced – 1 medium
Garlic, crushed – 3 cloves
Ginger, crushed and diced – 1 thumb-size
Ripe Tomato, diced – 1 medium
Pickled Jalapeno – 2 tbsp
Magi Magic Sarap – 1 tbsp
Coconut Cream (we used Kara brand) – 200 ml
Water – 1 1/2 to 2 cups
Olive oil – 1 tbsp
Or you can also use the oil from Sautéed Bagoong Alamang . You can also use cooked-and-ready-to-eat bagoong alamang (any brand will do)
1. Heat Oil then sauté garlic until it is almost brown then add the ginger, then the onion then the tuna cuts. Let it simmer for a minute.
2. Remove tuna and set aside.
3. Add the ripe tomatoes and the bagoong alamang. Let the mixture simmer for another minute.
4. Pour water and bring to a boil. Add vinegar, ground pepper, magi magic sarap, and jalapeno and bring to a simmer. and let it simmer.
5. Add coconut cream and let it simmer for another minute then add the tuna. Let the mixture simmer until the tuna is cooked
© Fresha-licious (06May2012)