05 February 2014
Ginisang kamatis (sauteed tomatoes)
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
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!)