Binagoongang Gulay: Roasted Vegetables with Shrimp Paste
Source: Yana Gilbuena, SALO Series
Recipe Type: Entrees | Seasons: Autumn
This recipe was demonstrated for CUESA’s Market to Table program on October 12, 2019.
Serves 4 to 6
INGREDIENTS
¼ pound okra, halved on a bias
¼ pound cauliflower, cut into florets
¼ pound heirloom potatoes, halved
¼ pound green beans, cut 3 inches long
¼ pound shiitake mushrooms, sliced
4 (heaping) tablespoons bagoong
2 tablespoons spiced vinegar (or white wine vinegar)
¼ cup coconut milk
6 Thai chilies, finely chopped
1 garlic head, crushed and roughly chopped
5 garlic cloves, crushed and finely chopped
1 small red onion, small diced
½ cup coconut oil
1 tablespoon coconut oil
¼ cup fish sauce
Salt and pepper
1 scallion stalk, chopped finely (include bottoms)
PREPARATION
Preheat oven to 425°F.
In a sheet pan, combine potatoes and cauliflower, a quarter of the head of garlic and about 2 tablespoons of coconut oil. Add a touch of salt and pepper and a healthy drizzle of fish sauce. Massage together and roast in oven for 30 to 45 minutes, tossing occasionally until almost tender. Set aside.
In another sheet pan, combine green beans, shiitake mushrooms, okra, the rest of the head of garlic and the rest of the coconut oil. Add a touch of salt and pepper and a healthy drizzle of fish sauce. Massage well and roast for 10 to 15 minutes, tossing occasionally until almost tender. Set aside.
In a saucepan, heat 1 tablespoon of coconut oil on medium to high heat. Add garlic and red onion. Let brown and sweat. Add the bagoong, vinegar, Thai chilies and coconut milk, stirring constantly until smooth.
In a large serving bowl, combine all the roasted veggies and mix well. Add the sauce incrementally to desired sauciness and toss.
Serve with scallions and fried garlic.
Photo by Kora Vandervall.
