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Sunday, September 18, 2016
Saturday, September 17, 2016
Thursday, September 15, 2016
bagqon de gata ( shrimp paste in coconut milk) (recipe from Rose's maternal grandmother) makes 1 cup 1 8-ounce jar salted shrimp paste washed 1 13.5-ounce can coconut milk 2 pcs. Large tomatoes pitted & chopped 1 tablespoon brown sugar, more to taste 1 tbsp. Chili paste (optional) -Wash salted shrimp paste & drain -Cut the tomatoes & remove the pit, then chop it into tiny bits -Combine salted shrimp paste, chopped tomatoes,coconut milk, and brown sugar, chili paste in a wok or a pan. -Bring to a boil over medium to high heat then reduce the heat and let it simmer until the mixture thickens and coconut oil separates, about an hour. -Stir every now and then to keep bagoong from sticking to the wok. -Drain the coconut oil, which can be used for sautéing. -Keep bagon de gata in an air-tight container in the refrigerator. ***It is good to mix Bagon de gata with rice, or to use as a dip for unripe mangoes #homecooking