Sunday, March 5, 2023



Depending on how much is used, bagoong can be produced from fermented fish (bagoong), krill, or shrimp paste (alamang), together with a lot of salt. Patiss, a type of fish sauce, is another product of fermentation. 

Regional variations exist in the Philippines' bagoong cooking. According on the taste, locality, and tradition, it is cooked and served differently. 

Bagoong can be used as a stand-alone condiment or as an additional ingredient in dishes like pinakbet, diningding, and kare-kare.

I bought two kilos of raw fermented shrimp paste at the market for 90 pesos and cooked the entire batch in a large casserole.

Ingredients are: 

  • 2- kilos raw fermented shrimp paste
  • 6- heads garlic (minced) 
  • spiced vinegar (you can use plain vinegar)
  • 2-3 cups brown sugar
  • chili (siling labuyo) and/ or finger chilis (chopped)
  • seasoning (pepper and ajinomoto) 
  • cooking oil 

  1. Heated pan or casserole add oil, minced garlic. 
  2. Add raw shrimp paste.
  3. Pour spiced vinegar, cover, do not stir.
  4. Add chilis, brown sugar
  5. Add spices, and let it cook in low heat for 2 hours.

Seasoning can be added to your liking. 
Put it in a bottle or container, then refrigerate. 

Now that I've prepared bagoong alamang, I can use it whenever I need it for cooking or as a condiment.

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