As promised, here is some corn with bagoong butter. (drool)
These corn were just boiled. But imagine grilled corn with bagoong butter! (double drool)
(The grill was quite busy that day. It was our Canada Day barbeque/grill potluck day.)
[eatingclub] vancouver Filipino food
Bibingka
Mama's Ampalaya (Bitter Melon)
Faux Kamote-Que
Philippine-Style Chicken "BBQ"
Fried Hasa Hasa (Mackerel)
"Savory" Chicken Wings
Sinamak (Chile-infused Vinegar)
Pan-roasted Halibut w/ Fava Beans, Potato-Onion Cakes & Bagoong Butter Sauce
Bulalo & Bangus: an even simpler Filipino meal
Baked Tahong (Mussels)
Adobo Kangkong (Adobo Water Spinach)
Oyster Torta (Oyster Omelette)
Chicken Tinola (Chicken Soup w/ Green Papaya & Pepper Leaves)
(Chinese) Roast Pork Belly / Lechon
Tilapia wrapped in Banana Leaves
Pork Belly, Two Ways
Chicken Adobo
Embutido
Salabat (Ginger Tea)
Lechon Manok (Philippine Roast Chicken) & Lechon Sauce
"Chinese Adobo" Clams and Oysters
Bistek (Citrus Beef with Caramelized Onions)
Beef Kaldereta (Beef Stew with Bell Peppers)
Atsara (Green Papaya Pickle)
Sardinas na Bangus (Milkfish in the style of Sardines) and Pressure Cooker Fear
How did you make bagoong butter? Did you just mix butter and bagoong? Or did u have to mix and cook?
ReplyDeleteLOL @ double drool...that's hilarious. But yea, I feel you on this corn - it's looking mighty good!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
Very interesting, I love how I learn something new everyday-bagoong butter. Can't get enough corn and this looks awesome.
ReplyDeleteWhat a great idea! I never thought to use bagoong to season butter. I just might have to try that and alamang butter - lol!
ReplyDeleteBagoong butter and boiled corn!*drool* :D
ReplyDeletewhat an interesting flavor combination
ReplyDeletebago'ong-butter! Awesome. Whatever inspired you to create this?
ReplyDeleteOoh yum, I love it! Corn on the cob is one of those perfect foods, and butter never hurts. :)
ReplyDeleteAww...I miss Canada Day. We used to have a bog ol' BBQ and then head down to Prince's Island in Calgary for the festival. You make me all homesick!
ReplyDeleteI'd only just heard of bagoong from your prior post...sounds like an interesting combo with the corn!
ReplyDeleteoh, that is just mean...
ReplyDeleteI haven't had the time to catch everybody recently, I have really missed some good stuff! Everything looks so good, I AM drooling just as you said! Even a DOUBLE drool!
ReplyDeleteI don't think I've ever had Bagoong....need to get me some of that.
ReplyDeleteThis is really interesting. The stuff I have is probably too strong for this kind of use -- it's Thai. Need to pick me up a proper jar of the Filipino stuff.
ReplyDeleteDROOOOOLLLLLLLLLLLLLLLLLL
ReplyDeletejoseph:
ReplyDeleteI think I would just mix together bagoong and softened butter together next time. This one was leftover bagoong butter sauce from our halibut dish.
http://www.eatingclubvancouver.com/2008/06/title-mmm-canada-entry-pan-seared.html
nate-n-annie:
It was a leftover component from our Mmm Canada dish. (url above). Mustn't let the bagoong butter go to waste! =)
sweet bird:
You should just have a July 1 event yourself! I guess the 4th overshadows everything.
maybelle's parents:
Hmm, I wonder if maybelle will eat bagoong?!? I would be impressed.
Great work.
ReplyDeletetotie:
ReplyDeleteThanks! =)
how interesting.... imaging this would be very savory contrast to the sweetness of the corn. We recently discovered cuban/mexican style w/ mayo, cotija cheese and cayenne and lime. delicious!
ReplyDeleteRavenous Couple:
ReplyDeleteOh yeah, I've been seeing those Mexican-style corn on the cob too, but have yet to try it. We should soon, when it's corn season.