Ginisang Bagoong (Sauteed Shrimp Paste) Video

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Ginisang Bagoong (Sauteed Shrimp Paste)

Bagoong is a Philippine fermented condiment made of tiny fish (Bagoong isda) or krill(Bagoong alamang) that are salted and fermented for several weeks. Bagoong Is sautee in garlic, onions, tomatoes and pork. Then simmer in vinegar to reduce saltiness and to make it a little bit sweeter we add sugar. This can be eaten together with rice. It’s also best to partner with sourly fruits like green mangoes (hilaw na mangga), kamias and singkamas(which is bland and can be flavored by dipping it in bagoong).

It’s also use to flavor Filipino dish like kare-kare, pakbet, dinengdeng and pork binagoongan (binagoongang baboy). You can also make bagoong fried rice, you just need to add bagoong to garlic fried rice.

Enjoy!

Ingredients
¼ kilo shrimp paste (Bagoong Alamang)
1 onion, chopped
3 cloves garlic, minced
2 tomato, chopped
Pork or Leftover liempo (like what I used in this recipe)
2-3 tbsp sugar
¾ cup vinegar
¼ cup oil
Ground black pepper

Procedure
1. Heat oil in a pan. Saute onions and garlic. Add tomatoes and cook for 3 to 4 minutes until it softens and all tomato juice comes out..
2. Then add cook liempo( if your using raw pork, you need to sear it in oil first until the oil fat comes out) and stir for 2 to 3 minutes and season with ground black pepper.
3. Add shrimp paste (bagoong alamang) and cook for 3 to 4 minutes.
4. Add vinegar and bring to a boil without stirring for 2 to 3 minutes.
5. Then add sugar and stir well. Continue to cook in low heat, stirring ocassionally for 15 to 20 minutes.
6. Serve it together with green mangoes, kare-kare or you can make bagoong fried rice with it.

Before storing it in a container, let it cool and refrigerate until you’re ready to use it.

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Licensed under Creative Commons: By Attribution 3.0
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