Whether you are watching out for another Bagnet recipe or Kinamatisang recipe, you surely are going to love what we have for you today because this dish is a mix of both! Kinamatisang Bagnet is basically a version of Kinamatisan that uses Bagnet as its protein. Kinamatisan is a great dish for when you need to be wrapped in warmth as it is a comforting soup bursting with sour and savory notes, courtesy of all the tomatoes used for its soup. As Kinamatisan is already luscious as it is, we thought of a way to bring more to the table; and so, if you have been with us for a while, you know our love for bagnet is immense. We bagnet-ify everything and if you don’t believe then just check out our Bagnet 4 Ways recipe to know all about it.
Of course, other than getting a peek of our love for bagnet, you can also have a look at the other Kinamatisang dishes we have already talked about and some of you have already enjoyed. We have the Kinamatisang Baka, Kinamatisang Manok, and Kinamatisang Baboy which you could also try to cook if you feel like it.
Anyway, let’s get back to our star dish for today – the Kinamatisang Bagnet Recipe. Made tasty by onions, garlic, star anise, tomatoes, ground black, salt, and fish, and then made filling by bagnet, bok choy, and water, it is not surprising that our palates delighted in every mouthful of this. We mean its soup is absolutely flavorful while the tenderness of the bagnet and crispiness of the bok choy blends really well altogether. Indeed, this dish should be part of our meal rotations as it brings so much goddess and comfort, especially with a side of steamed white rice, of course!
With that, don’t think twice about making this too. If you are worried about making the bagnet then do know that you can actually snatch a pre-cooked one from 8 Ferrari’s Kitchen just like we did. Their Ilocos Bagnet has always met and exceeded our expectations so we are sure you won’t get disappointed with them too! We just deep-fried their Ilocos Bagnet and then we prepped it to be added to our Kinamatisan. Yum!
AuthorwhattoeatphDeep fry pre-cooked bagnet for 5 to 8 minutes. Set aside for a bit.
Slice deep fried bagnet. Set aside.
Saute onion, garlic, and tomatoes. Cook until tomatoes softened.
Add star anise. Saute.
Add bagnet and water. Mix and then bring it to a boil.
Add salt, ground black pepper, and fish sauce. Mix.
Add bok choy. Simmer for a bit.
Once ready, transfer Kinamatisang Bagnet into a serving dish.
Serve and enjoy!
Ingredients
Directions
Deep fry pre-cooked bagnet for 5 to 8 minutes. Set aside for a bit.
Slice deep fried bagnet. Set aside.
Saute onion, garlic, and tomatoes. Cook until tomatoes softened.
Add star anise. Saute.
Add bagnet and water. Mix and then bring it to a boil.
Add salt, ground black pepper, and fish sauce. Mix.
Add bok choy. Simmer for a bit.
Once ready, transfer Kinamatisang Bagnet into a serving dish.
Serve and enjoy!
