Friday, March 1, 2013

Sautéed Shrimp Paste (Ginisang Bagoong)

(Sautéed Shrimp Paste) - sweet flavour

singkamas(turnip) served with sweet bagoong
Shrimp paste came about to the Philippines when the Chinese merchants brought them for trading... whatever...

This is a sweet recipe for cooking bagoong (shrimp paste).


2 cups shrimp paste
5 cloves garlic
1 onion
1 tomato
2 tablespoon cooking oil
1/2 pc chilli pepper (optional)
small pork meat (optional)
1/3 cup brown sugar
1/3 cup water
1 Tablespoon vinegar
seasoning - msg


1. Chop the garlic finely, the onion & tomato as such:

2. Heat the pan/ or wok then add the cooking oil. Then the pork meat.
- when the pork meat is cooked,set aside and FRY the garlic like in the photo:

3. When the garlic is brown (do not burn it), add the chopped onion and tomato and stir like a really great chef. After 30 seconds add the shrimp paste - Now don't mind the smell, its normal the first 5 minutes.
- Pour in about 1/3 cup water.
It should yield something like this: bubbles appear indicating that the salt level is high.

4. When it start to boil, add 1 tablespoon vinegar. Then the sugar. Continue stirring.

5. Increase the heat & continue to cook until the consistency looks something like these:

6. Serve with green mango, Kare kare, or Turnip (Singkamas), or whatever you feel like dipping into it. ENJOY.


  1. I admired those who has able to create a blog as wonderful as this! You are truly a hard working person. Keep up the good work and keep on posting.


  2. shrimp paste must be was first

  3. Great recipe and one of the best blog that I've read. Keep it up. 👍👍

  4. Gonna make this with my own home-made plain bagoong alamang. Thank you for sharing your recipe. :)