While this Binagoongan na Sitaw at Talong recipe may not appeal to meat lovers, it offers a delicious and healthy alternative for those who prefer a plant-based diet. Serve it over steamed rice for a filling and satisfying meal that’s packed with authentic Filipino flavors. Vegetarian Binagoongan, in particular, is gaining popularity as people become more conscious of their dietary choices.

If you’re searching for a unique twist to the classic Binagoongan, Sauteed Shrimp Paste in Vegetables might be your answer. Incorporating Sauteed Shrimp Paste in Vegetables with the sitaw and long enhances the taste and texture, making it an appealing dish for vegetarians and non-vegetarians. Binagoongan sa Sitaw at Talong, with its rich combination of bagoong and fresh vegetables, offers a complex flavor that is hard to resist.

Another excellent variation is the introduction of other vegetables, such as okra or squash, to the Binagoongan sa Sitaw at Talong recipe. It not only adds color and variety to the Vegetarian Binagoongan but also makes it more nutritious. By experimenting with different vegetables, one can achieve a broader palette of flavors, making Sauteed Shrimp Paste in vegetables an even more versatile ingredient.

In summary, Binagoongan sa Sitaw at Talong, Vegetarian Binagoongan, and Sauteed Shrimp Paste in Vegetables are not just keywords but essential components that define the modernization of a classic Filipino dish. Whether you’re looking to satisfy meat lovers or provide a delectable option for those on a plant-based diet, these elements offer endless possibilities for creativity in the kitchen. The fusion of Binagoongan sa Sitaw at Talong with Sauteed Shrimp Paste in Vegetables opens up a new horizon of authentic and inclusive flavors.

 Ingredients: 2-3 servings 

2 pieces of large, long eggplants, sliced in small cubes 

6 pieces of long beans, cut in small quarters lengthwise 

1 ½ tbsp. of fresh bagoong (shrimp paste) in reduced salt 

1 large Anaheim pepper, cut in half lengthwise 

½ medium, sliced white onions 

3 cloves of large, minced garlic 

1 large red, sliced tomato 

1 pinch of crushed black peppers 

2 tbsp. of cooking oil 

 Cooking Preparation: 

  1. Clean and slice all ingredients accordingly, then set aside separately. On a strainer, wash off excess amount of salt from the fresh bagoong (shrimp paste) through a running water for 60 seconds. 
  2. Heat up oil on a frying pan at medium temperature, start sautéing onions until slightly browned, followed by minced garlic. Apply sliced tomatoes next. 
  3. Thoroughly combine all spices, apply a pinch of crushed black peppers. Continue to sauté until tomatoes are mashed. 
  4. Add the sitaw (long beans) and talong (eggplants), followed by the sliced Anaheim pepper, next. Combine all ingredients until thoroughly incorporated.  
  5. Cover the pan with its lid and leave it to simmer for approximately 5 minutes, or until eggplants and long beans are half-cooked. 
  6. Apply bagoong or to the mix, thoroughly combine all ingredients. Sautee for another 2 minutes until the shrimp paste is browned, and vegetables are cooked. 
  7. Immediately remove from the heat, then serve this delicious, Binagoongan na Sitaw at Talong with steamed rice. Appetizingly yummy! Enjoy! 

 Tip: To avoid overcooking sitaw (long beans), add them prior to eggplants 2 minutes apart. Anaheim pepper is used as a substitute to the original siling haba or long chili peppers, preferably for those who don’t enjoy a highly-spicy Binagoongan na Sitaw at Talong, or Sautéed Shrimp Paste with Vegetables.