Travel Deals to top Destinations. Get yours nowPastAlamang: Pasta + Shrimp Paste

 While eating and deeping the slice green apples on shrimp paste I started to wonder on how to convince other people to eat this paste without being intimidated with smell or being scared with this food. So, I thought about “pasta” mixing it with “shrimp paste.” This menu was inspired from my native country, Philippines. “Bagoong Alamang” (meat mixed with shrimp paste), one of the Filipino cuisine that has shrimp paste. There are many ways in cooking this delicacy. However, sharing my vision with my beloved mom was priceless, because she contributed techniques and secrets on how to make an awesome meal with this paste. The end result of my pasta  shrimp paste food fusion was a success. We served this to the whole member of the Church, and they loved my “PastAlamang”… No left over!!!

Not only easy to make but it is also budget friendly.

   PastAlamang Ingredients

2 tablespoon of Shrimp Paste

1/2 pork or any meat you desire Twisted Pasta/ Rotini

2 tablespoon of butter

1 ½ tablespoon of salt

2 cloves of garlic

1 Cucumber (take out the seeds, if you prefer)  

Olive oil

1 cup of Coconut milk

1 Eggplant

Please Watch the Video for the Tutorial of PastAlamang

(Pasta+Shrimp Paste)

STEPS:

 For Pasta: While waiting for the water to boil add the butter with the salt (you can always add salt if you like). When the water is boiling put the rotini or any pasta you desire. In this case, twisted pasta or rotini takes 9-11 minutes. Drain the pasta after it is tender.
For Eggplants: Cut them into bite size. On a hot pan with a little oil ( any oil you desire) fry the eggplants until it’s golden brown. Set them aside on a plate.
On a pot, boil the bite size meat with crushed garlic (I used pork but you can have any type of meat you like). Add water BUT make sure it is not above the meat. Turn on the stove into medium high heat. Wait until the water evaporates. After the water is completely gone, add a little oil to fry the meat. Then pour the coconut milk and add the shrimp paste. When the meat starts to produce their natural oil, and the sauce is thickening add the fried eggplants. Gently mixed them for 5-10 seconds. Then turn off the heat.
On a Platter place Shrimp paste sauce at the top of the pasta or mixed the pasta and the shrimp paste ( I prefer to marry them together to evenly distribute the sauce).
 
 (OPTIONAL) For Cucumber: After you have plated the PastAlamang add the cucumber (peeled or not/ with or without seeds/ bite size or not, depends on you) on top of the meal.
(OPTIONAL) To Sweeten: Simply add sugar on the sauce and gently stir it.
 

 

 


Share This:
Facebooktwitterpinterest

Leave A Comment Here

Leave a Reply