Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk
Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, manok binagoongan sa gata or chicken in shrimp paste in coconut milk. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook manok binagoongan sa gata or chicken in shrimp paste in coconut milk using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk:
  1. Make ready 4 pcs Chicken breast if using
  2. Prepare 5 Cloves garlic chopped
  3. Take 1 onion chopped
  4. Make ready 6 tomatoes chopped
  5. Prepare 1/2 cup shrimp paste
  6. Take 3 tbsp vinegar
  7. Get 1 1/2 . Tsp sugar
  8. Make ready to taste Black pepper
  9. Make ready 1/2 cup coconut milk
  10. Take 3 eggplants sliced
  11. Take cubes Kalabasa or squash cut into
  12. Prepare 2 Green Finger Chilies
Instructions to make Manok Binagoongan Sa Gata or Chicken in Shrimp paste in Coconut Milk:
  1. Place cubed Chicken pieces in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking.
  2. Pour corn oil into a hot pan. Sauté garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in boiled chicken cubepieces and 1/2 cup of the boiling water used to cook the chicken Simmer until chicken softens, then add vinegar and sugar and season with salt and pepper to taste. Add more chicken broth if necessary.
  3. When Chicken is fork-tender, add sliced eggplants,kalabasa Green Finger Chilies and coconut cream. Bring to a boil and simmer until mixture thickens and eggplants are soft, about 10 minutes. Serve with steamed rice.

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