Pinoy-Prism

Apan-apan: Kangkong with pork and ginamos Iloilo (salted shrimp paste)

Apan-apan: Kangkong with Pork and Ginamos-Iloilo (Salted Shrimp Paste)

It's actually my first time to try cooking this dish using the original 'ginamos ng iloilo' (salted shrimp paste).  I also used pork, not the usual Iloilo's apan-apan with chicken meat.

Iloilo's 'ginamos' is different from the 'alamang bagoong' of Luzon, or the 'uyap' of the Cebuanos or Mindanaoans.  Primarily, it's not as salty as the other shrimp pastes; it's wrapped in dried banana leaves; it's not as watery as the others; the texture is finer; the color is more natural (lesser food coloring mix) than the pinkish shrimp pastes; and etc. 

kangkong, tomatoes, onion and garlic

Well, the recipe basically consists of
(1) kangkong (leaves and stalks)
(2) meat - pork or chicken
(3) 'ginamos-iloilo' or bagoong alamang
(4) tomatoes
(5) onions
(6) garlic
(7) vinegar
(8) seasoning

The way I cooked Apan-apan:
1) Saute garlic until slightly brown, then add onions, and tomatoes

Ginamos-Iloilo (Salted Shrimp Paste)

2) Add in meat (pork or chicken), a pinch of salt, a little soy sauce and seasoning; simmer while occasionally stirring until cooked.  Add a bit of water if it starts to stick on the pan.
3) Add in 'ginamos' or 'alamang' to stir fry.
4) Add in kangkong leaves and stir fry.

To complement, pair with 'daing na bangus' for a delicious pinoy (Filipino) meal.

Happy eating!

Other Pinoy Meals:
*Blanched Alugbate and Spanish Sardines

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