Cooking this samp recipe brings the soul-warming comfort of Filipino home cooking, with a crispy, golden top that makes every bite unforgettable. The secret lies in shrimp paste (bagoong), which adds that signature umami depth that defines Filipino cooking—rich, savory, and impossible to resist.
I first discovered this version during a family gathering when my grandmother insisted on making it from scratch, and it became an instant favorite.
The beauty of this dish is its simplicity: just a few key ingredients—shrimp paste, coconut milk, vegetables, and protein—simmered together until flavors meld into perfect harmony. The crispy top forms as the coconut milk reduces, creating a textural contrast that elevates the dish from ordinary to extraordinary.
This is the kind of meal that warms the soul and fills the house with an aroma that feels like coming home.
What you’ll achieve is a deeply flavorful, one-pot wonder that’s tender, aromatic, and topped with that coveted crispy layer. The shrimp paste gives it that unmistakable Filipino taste, while the coconut milk adds a velvety richness that balances the dish beautifully.
It’s the kind of recipe that proves comfort food doesn’t have to be complicated—just precise and full of love.
Perfect for family dinners, potlucks, or when you crave a taste of home, this samp recipe is versatile enough to pair with rice or serve as a standalone dish. Let’s get cooking—your taste buds will thank you.
Ingredients for cooking samp
Shrimp paste, coconut milk, and a handful of veggies—this one-pot wonder delivers Filipino comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Shrimp Paste (Bagoong) 🦐 | 2 tbsp | Filipino shrimp paste, not fish sauce |
| Coconut Milk 🥥 | 1 ½ cups | Full-fat for creaminess |
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Onions 🧅 | 1 whole | Yellow or white, chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Tomatoes 🍅 | 2 medium | Roma or vine-ripened, diced |
| Potatoes 🥔 | 1 ½ lb | Russet or Yukon gold, cubed |
| Carrots 🥕 | 1 lb | Baby or regular, sliced |
| Green Beans 🌱 | 1 lb | Trimmed, cut in half |
| Fish Sauce 🐟 | 1 tbsp | Filipino fish sauce preferred |
| Sugar 🍚 | 1 tbsp | White or brown sugar |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Chili Peppers 🌶️ | 1 whole | Optional, sliced thin |
The shrimp paste is non-negotiable here. Filipino shrimp paste (bagoong) gives that authentic umami kick—don’t substitute with fish sauce. Grab it at Asian markets or online stores like Manila Specialties. The coconut milk should be full-fat for that creamy, velvety texture that reduces beautifully for that crispy top. I always use Thai Kitchen brand when I’m in a pinch, but fresh is ideal. For the chicken, bone-in thighs stay juicier than breasts. If you can’t find them, bone-in, skin-on chicken thighs from the grocery store’s butcher section work great.
No shrimp paste? Fish sauce plus a pinch of shrimp powder gets you close, but it won’t be the same. Fresh tomatoes are ideal, but canned diced tomatoes work in a pinch—just drain them well. The potatoes can be any variety, but Yukon Golds hold up best during cooking. For the carrots, baby carrots save time, but regular carrots sliced into rounds work too. No green beans? Peas or snap peas add a nice texture contrast. The fish sauce should be Filipino-style if possible—Red Boat is a solid backup. Skip the sugar if you’re watching carbs, but it balances the flavors beautifully.
This dish tastes even better the next day—4-5 days in the fridge if stored properly. Portion it into containers with a little extra coconut milk on top to keep it moist. Freezes well for 3 months. I always make a double batch because it disappears fast. The crispy top is best eaten fresh, so reheat gently with a splash of water if you’re serving leftovers.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe for lazy nights—just brown the chicken, toss in the shrimp paste and coconut milk, and let it simmer. No extra pans, no fuss, and that rich aroma fills the kitchen faster than you can say “dinner’s ready.”
- Umami Bomb: That shrimp paste (bagoong) is the star—salty, funky, and full of depth. When it melts into the coconut milk, it creates a sauce that’s dangerously good, especially when you get that crispy skin on the chicken thighs. Honestly, the first bite makes you forget it’s “just” a stew.
- Leftovers That Don’t Suck: Between us, most coconut curries dry out or get weird the next day. Not this one. The samp stays creamy, the chicken stays tender, and I’ve reheated portions for days—packed for lunch, served over rice, even dumped into a bowl with noodles. Zero waste, all flavor.
- Budget-Friendly Feast: Chicken thighs and shrimp paste stretch further than you’d think, and coconut milk adds luxury without breaking the bank. I’ll be real: this feeds my whole family (plus leftovers) for under $15. That’s a win when you’re balancing groceries and takeout cravings.
Step-by-step instructions for cooking samp
This one-pot wonder delivers Filipino comfort food with a crispy, golden top you’ll crave.
Sauté the Aromatics for Deep Flavor
Heat a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons shrimp paste (bagoong) and let it sizzle for 30 seconds until fragrant – this releases those distinctive umami notes that define samp. Immediately add the 1 whole onions and 6 cloves garlic cloves, stirring constantly for 2-3 minutes until the onions soften and turn translucent.
Here’s where the magic happens: the shrimp paste should be fully incorporated but not burned. If it starts to darken too quickly, reduce the heat slightly. You’re building the flavor foundation for your entire dish right here, so don’t rush this step. The aroma should be rich and slightly funky – that’s exactly what you want.
Build the Sauce Base with Chicken and Vegetables
Add the 1.5 pounds chicken thighs to the pot, skin-side down. Let them sear for 3-4 minutes until golden brown spots form. Flip the chicken and cook another 2 minutes before removing and setting aside. In the same pot, add the 2 medium tomatoes, 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon salt, and 0.5 teaspoon black pepper, stirring to combine.
Now add the 1.5 cups coconut milk, scraping up any browned bits from the bottom. Bring to a gentle simmer, then return the chicken to the pot. Add the 1.5 pounds potatoes, 1 pound carrots, and 1 pound green beans. Stir gently to coat everything in the sauce. The potatoes should be mostly submerged – if not, add a splash of water. This is where your one-pot magic begins to take shape.
Simmer Until Tender and Develop the Crispy Top
Cover the pot and simmer on low heat for 25-30 minutes, stirring occasionally. You’re looking for the vegetables to become fork-tender while the chicken cooks through. The sauce should thicken slightly as it reduces. If the top starts to look dry, add a splash of water – you want to maintain moisture but not dilute the flavors.
When the vegetables are nearly tender, increase the heat to medium-high. Here’s the secret to that crispy top: let the sauce reduce until it’s thick enough to coat the back of a spoon. If you’re using the 1 whole fresh chili peppers, slice them thin and scatter them on top now. The key is to let the moisture evaporate completely from the surface – you’ll know it’s ready when the edges start to darken and pull away slightly from the pot.
Finish with Perfect Crisp and Serve
Transfer the pot to the broiler for 3-5 minutes, watching carefully. You want the top to develop a golden-brown crust while keeping the chicken and vegetables tender underneath. The crispy layer should be firm to the touch but still flexible. If it browns too quickly, move it back to the stovetop for a minute before broiling again.
Let the samp rest for 5 minutes off the heat before serving. This resting time allows the flavors to meld and the crispy top to set properly. Serve directly from the pot with steamed rice to soak up every last bit of that rich, savory sauce. The contrast between the crispy top and tender vegetables makes this dish truly special – each bite delivers comfort in every spoonful.
Pro Tips For Making Cooking Samp
- Bloom the Shrimp Paste: Toss the bagoong into the hot oil first—just a teaspoon—and let it sizzle for 30 seconds before adding anything else. This releases the deep umami aroma without burning it (I learned this the hard way when my samp tasted like fishy ash).
- Cut Chicken Evenly: Trim the chicken thighs into 2-inch chunks, all roughly the same size. Uneven pieces mean some cook faster than others, and you’ll end up with dry bits while others stay undercooked—no one wants that.
- Simmer, Don’t Boil: Once the coconut milk comes to a gentle bubble, lower the heat to a whisper and let it simmer uncovered. Skim off any foam that rises—this keeps the sauce rich and prevents a thin, watery mess.
- Sauté Onions Low: Cook the onions on medium-low heat until they’re translucent but not browned. High heat turns them bitter, and you’ll lose that sweet, caramelized depth that balances the shrimp paste’s punch.
Best sauces and condiments for these flavors
Coconut Milk Magic
The star of this dish is the coconut milk, which transforms from creamy base to crispy golden top. I always use full-fat coconut milk—it reduces beautifully to create that coveted crust.
For extra richness, I sometimes blend ½ cup toasted coconut cream into the sauce during the final simmer, which adds depth and texture. 🥥
Shrimp Paste Variations
While Filipino shrimp paste (bagoong) is traditional, you can experiment with variations. For a milder taste, mix 1 tbsp shrimp paste with 1 tsp shrimp powder (found in Asian markets).
If you’re vegetarian, miso paste (1 tbsp) or anchovy-free fish sauce (2 tbsp) can mimic the umami, though the flavor won’t be identical. Always toast the paste first—this deepens its aroma and prevents bitterness.
Sweet-Savory Balance
The 1 tbsp sugar in this recipe is key—it caramelizes slightly during cooking, adding complexity. For a sweeter version, increase to 1.5 tbsp and add ½ tsp vanilla extract when simmering.
If you prefer tangy, swap the sugar for 1 tbsp tamarind paste (diluted in 1 tbsp water) to brighten the coconut milk’s richness. Balance is everything!
Spicy Kicks and Herbs
Fresh chili peppers (like siling labuyo) add heat, but dried chili flakes (1 tsp) work in a pinch. For herbs, stir in 1 tbsp chopped cilantro or Thai basil at the end—this adds freshness.
If you love garlic, add an extra 2 cloves when sautéing the aromatics. Pro tip: Toast the garlic first for a nuttier flavor. 🌶️
Umami Boosters
For deeper savory notes, add 1 tbsp soy sauce (Filipino-style preferred) or 1 tsp oyster sauce when building the sauce base. If you’re using pork or shrimp instead of chicken, increase the fish sauce to 2 tbsp—these proteins need extra umami to shine.
The shrimp paste already delivers, but these tweaks elevate it further.
Crispy Top Secrets
The crispy top isn’t just about reducing the coconut milk—it’s about fat and heat. For extra crispiness, spread 1 tbsp neutral oil (like canola) over the sauce before broiling. If your top isn’t setting, try medium-high heat for the final reduction, then broil on high for 2-3 minutes.
A wire rack under the pot (placed on a baking sheet) ensures even browning. 🔥
Nutrition facts
Frequently asked questions
Can I substitute shrimp paste with something else?
While Filipino shrimp paste (bagoong) is essential for authentic flavor, you can use 1 tbsp miso paste + 1 tsp shrimp powder for umami. For vegetarians, 2 tbsp anchovy-free fish sauce works but won’t match the depth. Always toast substitutes first to deepen their aroma.
Why does my samp top turn out soggy instead of crispy?
Soggy tops happen when moisture isn’t fully reduced. After simmering, increase heat to medium-high and reduce sauce until it coats a spoon thickly. For extra crispiness, broil for 3-5 minutes on high heat. A wire rack under the pot also helps with even browning.
How can I make this recipe vegetarian?
Replace chicken with tofu or mushrooms (like shiitake) and use vegetarian fish sauce. Add 1 tbsp soy sauce + 1 tsp nutritional yeast for umami. The crispy top technique remains the same, but reduce coconut milk slightly longer since plant proteins absorb less liquid.
What’s the best way to store leftovers?
Store in an airtight container with a splash of coconut milk on top to preserve moisture. Keeps well in the fridge for 4-5 days or freezes for 3 months. Reheat gently with a splash of water to restore crispiness. The flavor actually improves overnight!
Can I make this in a slow cooker?
Yes! Sauté aromatics first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. For crispy tops, transfer to a skillet after cooking and reduce sauce on the stovetop before broiling. The slow cooker keeps veggies tender but requires extra finishing steps.
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