Ilocos Bagnet, Steamed Veggies, and Sauteed Anchovy Paste (Bagoong Isda)
  • 500 grams ready-made Bagnet from Ilocos
  • cooking oil for frying
  • Okra, Kamote Tops, KangKong
Anchovy Paste
  • 1 tbsp cooking oil
  • 2 cloves garlic
  • 1 inch knob of ginger
  • ½ cup anchovy paste
  • 3 tbsp vinegar
  1. Put Okra, kamote tops, and kangkong in a steamer and steam until cooked. Set aside.
  2. For the Anchovy Paste: Heat oil a small sauce pan. Sauté garlic and ginger until fragrant. Pour in anchovy paste, stir and bring into a boil. Add vinegar and bring into a boil before stirring.
  3. Reheat Bagnet by re-frying to get that crispy, crunchy texture. Heat oil in a pan and deep fry sliced bagnet until golden brown.
  4. Serve steamed vegetables, Bagnet, and anchovy paste with hot steaming rice.
Recipe by The Peach Kitchen at