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05 February 2014

Ginisang kamatis (sauteed tomatoes)

My wife casually mentioned that my Nanay shared this recipe with her in one of their more recent phone conversations.  I love it, and friends do too!  It's like a thick sauce for that perfect side dish to fried fish (and I did not mean to rhyme!).  The above photo is the second batch my wife has cooked in a week.

5 large ripe tomatoes, roughly chopped (we remove the seeds)
1 heaping tablespoon sauteed shrimp paste (we used the Kabayan brand bottled shrimp paste)
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 egg, whisked and seasoned with salt
cooking oil

Heat up some cooking oil in a pan over medium-low heat.
Saute the garlic and onion.
Add the tomatoes and mix occasionally until the tomato pieces have softened with the pulp separating from the skin.
Add the sauteed shrimp paste, mix occasionally and cook for a couple of minutes.
Finally, add the scrambled egg and mix continuously until the egg is cooked.
Serve warm; it's especially great with fried fish! (Actually, it becomes more flavoursome the following day, if it lasts that long, that is)

 (Please pardon the quality of the above photo; I used a phone's camera to take this shot and share my mouth-watering seafood dinner with friends at Facebook!)

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