Ilocos Bagnet, Steamed Veggies, and Sauteed Anchovy Paste (Bagoong Isda)
Ingredients
Scale
- 500 grams ready-made Bagnet from Ilocos
- cooking oil for frying
- Okra, Kamote Tops, KangKong
Anchovy Paste
- 1 tbsp cooking oil
- 2 cloves garlic
- 1 inch knob of ginger
- 1/2 cup anchovy paste
- 3 tbsp vinegar
Instructions
- Put Okra, kamote tops, and kangkong in a steamer and steam until cooked. Set aside.
- For the Anchovy Paste: Heat oil a small sauce pan. Sauté garlic and ginger until fragrant. Pour in anchovy paste, stir and bring into a boil. Add vinegar and bring into a boil before stirring.
- Reheat Bagnet by re-frying to get that crispy, crunchy texture. Heat oil in a pan and deep fry sliced bagnet until golden brown.
- Serve steamed vegetables, Bagnet, and anchovy paste with hot steaming rice.
Find it online: https://www.thepeachkitchen.com/2016/05/ilocos-bagnet/