Bagoong Alamang or Shrimp Paste is mainly used as a condiment to many Filipino dishes and Southeast Asian cuisines. Bagoong is made from fresh shrimps or krill, mixed with a high level of salt, then sun dried or fermented for weeks. They are sold fresh or processed in bulks.
Filipinos have a few uses to it; either as a condiment or a side dish. One bagoong recipe example for you is Ginisang Bagoong Alamang recipe or Shrimp Paste recipe. This bagoong recipe is simply sauteing shrimp paste with garlic, onions, tomatoes and spices. Ginisang Bagoong or sauteed shrimp past can be served, sometimes as dip, side dish or a main meal for breakfast. Just to caution people with very strong sensitivity to smell… turn on your exhaust fan at a blast! 🙂
Ingredients: 2-3 servings
1 cup fresh bagoong alamang
1 medium chopped onions
2 cloves minced garlic
1 medium sliced red tomato
2 tbsp cooking oil
Cooking Procedure:
- First thing is wash off excess salt from bagoong using a strainer. Drain well and set aside.
- Slice or chop garlic, onions and tomato, then start up a heat to medium. On a pan, heat the oil and sautee onions, garlic and tomatoes.
- Crush tomatoes in process. This creates juicy sauce for better Ginisang Bagoong Alamang flavor. Add bagoong into the mix.
- Stir fry to combine all ingredients. Allow it to simmer for 10-15 minutes, while stirring occasionally.
- Bagoong will appear brownish-pink when cooked. If unsure add 3 minutes more to cook as you stir ingredients.
- Serve hot with fried fish or scrambled eggs with steamed rice and a cup of hot coffee or hot cocoa.
Tip: Ginisang Bagoong Alamang or Sauteed Shrimp Paste is usually a side dish to many Filipinos for breakfast. Apply a small amount of vinegar prior to serving this bagoong recipe. It will help neutralize the salty taste, even add to its flavor.
