A twist to a Filipino classic, this dish uses seafood instead of the usual meat ingredient. Our bagoong is the perfect condiment to this dish, as it adds the salty factor to the dish while complimenting its nutty taste.
Yield: 4 servings
½ c Oil, vegetable
2 T Annatto seeds
1 pc. Medium onion, diced
1 clove Garlic, minced
6 c Water or stock
¼ c glutinous rice flour
2 ½ T Peanut butter
½ pc Eggplant cut into 1 inch
2 pcs. String beans, cut into 3 inch lengths
4 pcs. Mussels
8 pcs. Clams
4 pcs. Medium prawns
60 g Lapu lapu fillet
2 pcs. Pechay Tagalog, whole, blanched
2-3 tablespoons of Milagros Home Cooking Bagoong, regular variant (for seasoning)
Add annatto seeds to oil in a pan under medium flame until bright orange. Using the strained annatto oil, sauté’ onions and garlic.
Pour in water or stock, bring to a boil, then simmer.
Add into the stock the following in order:
Add glutinous rice flour and peanut butter, and let it simmer for about 10 minutes. Add the eggplant then the string beans. Continue to simmer for another 5 minutes.
Add mussels and clams. Adjust to desired consistency with the ground sticky rice. Season to taste and finish off with fish, prawns and pechay Tagalog.
Let it simmer once then take it off the stove and cover, let it rest for 5 minutes till the prawns, fish and pechay are cooked.
Serve with bagoong on the side, and add the bagoong to taste.