Seafood Bagoong Pasta

Yield: 2-3pax

Ingredients:

• 200grms Linguine pasta (Can be any pasta of your choice.)
• 4tbsp Oil
• 4cloves garlic minced
• 30grms Squid
• 30grms clams
• 30grms shrimp
• 1pc lemon
• 3Tbsp Boyong’s Bagoong (Original or Spicy)

Preparations:

• Cook first the pasta, and then blanch the seafood ingredients.
• In a pan put the oil then Sautee the garlic.
• Add the seafood ingredients and Boyong’s Bagoong.
• Add the pasta and squeeze the lemon.
• Serve with toasted bread (Optional).

Eggplant Con Bagoong Salsa

Yield: 2-3pax

Ingredients:

• 2 pcs large eggplant (slice diagonally)

For Bagoong Salsa:

• 2pcs Red & Green tomatoes - minced
• ½ pc green mango - minced
• ½ pc onion - minced
• 2tbsp Boyong’s Bagoong (Spicy or Original)
• 1 cup cooking oil (optional)

Preparations:

• Deep fry/pan grill/bake sliced eggplant until cooked.
• Mix all ingredients for salsa.
• Top the salsa to the cooked eggplant.

Boyongs Salad

Yield: 2-3 pax

Ingredients:

• 25grms Lettuce
• 25grms cucumber
• 25grms tomato green and red
• 25grms apple
• 25grms orange
• 25grms avocado
• 25grms green mango

For the Dressing:

• 1Tbsp Boyong’s Bagoong (original or spicy)
• 1tbsp Olive Oil
• 1clove garlic minced
• 2tbsp vinegar
• Pinch of white pepper

Preparations:

• Peel and Dice all ingredients except lettuce.
  Mix all Ingredients for dressing.
  Mix all ingredients along with the dressing together.

Crispy Camote Tops

Yield: 2-3 pax

Ingredients:

• 50grams Kamote Tops
• 1cup cornstarch
• 2pcs egg white
• Pinch of salt and white pepper
• 2cups cooking oil
• Boyong’s Bagoong (original or spicy) for the sauce

Preparations:

• Batter Mixture: Mix cornstarch, eggwhite, pinch of salt and white pepper in a mixing bowl.
• Heat the cooking oil in a pan. 
• Coat the Camote tops with the Batter Mixture, then deep fry until cooked. 
• Serve while hot.

Chicken and Pork Bagoong Adobo

Yield: 5 pax

Ingredients:

• 250grms Pork Adobo Cuts
• 250grms Chicken thigh
• 3Tbsp Boyong’s Bagoong (Spicy or Original)
• 3 Cloves Garlic - Chopped
• 1pc Onion - Chopped
• 4pcs Laurel Leaves
• 4Tbsp cooking Oil
• Pinch of Black ground pepper
• Sugar to Taste

Preparations:

• Heat cooking oil in a pan.
• Sautee garlic, onion.
• Add pork and chicken and simmer for 5 minutes.
• Add Boyongs bagoong, Laurel and black pepper and let it simmer for 8-10 minutes until cooked.
• Add sugar to taste.
• Serve while hot.

Malunggay Pastel, Breads & Cafe

Boyong’s Special Bagoong is now available at Malunggay Pastel, Breads & Cafe’ at Masterson Avenue, Pueblo Business Park.
You may now buy your favorite bagoong in their new store that serves other delicacies and their bestseller Malunggay Pastel bread.
They also serve mouth watering food ranging from breakfast, steaks and healthy ostrich hamburgers.
So when you’re in town, visit, grab a bottle or two of your favorite Boyong’s Special Bagoong and savor their breads, delectable cakes and sumptuous dishes at Malunggay Pastel, Breads & Cafe’.