Sautéed Shrimp Paste (Ginisang Bagoong)

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).

Ingredients: 

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

Procedure:

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.