Yana's Bagoong and Chili Oil

It was my first attempt to buy edible goodies online. I posted my favorite mango and bagoong and one seller commented on my photo and said to try her home made bagoong. So I looked into her account and checked out the photos and customers who bought from her. Everybody seems to like her home made bagoong so I got curious and decided to order the bagoong and chili oil. Bagoong costs P150 and the chili oil is for P50.

These goodies arrived last Thursday and yesterday I made my favorite ensaladang mangga and used the bagoong I bought. Okay, to be honest, it doesn't taste like the bagoong you can buy from the groceries like Barrio Fiesta and other brands. Why? This is home made so there's no preservatives added which is a good thing. My sister said it's pure. This bagoong is not spicy, by the way. 

Since my husband was not here when I first made my ensaladang mangga, I made another one today and this time, I mixed it with the chili oil. Then voila! That was the taste I was looking for, spicy bagoong! So yummy! I like this mix so much!

If you want to order or check out their IG account, you can search for @onlineshopaholic and you will see other satisfied customers like me. Weeee!! Cheers to all bagoong lovers out there!

Rellenong Pusit

I recently learned new recipes from the forum I am in. This is the same forum where I found Pork Kinamatisan recipe which was so popular and delicious.

I will share with you a seafood recipe using pusit (squid). Let's start.



What you will need:
1/4 kilo squid, cleaned
1 small carrot, diced
1 small onion, chopped
3 cloves garlic, minced
magic sarap
30 pesos ground pork
pepper
oil for frying
1 beaten egg
flour
toothpick

For marinade:
soy sauce
kalamansi

How to prepare:

- Marinade squid in soy sauce and kalamansi for 30 minutes.
- Saute garlic and onion.
- Add ground pork. Saute until the ground pork is brownish.
- Add carrots, magic sarap and peppper.
- Set aside. Let it cool.
- Drain soy sauce from the squid and then stuff the squid with     sauteed ground pork with carrots.Put toothpick on the edge of the squid so that the stuff will remain intact.
- Dip in egg and then drench in flour.
- Fry the squid 3-5 mins each side.

Here's the finish product. The squid became smaller. I didn't know it would shrink when you fry them. But it still tasted good.