Thursday, November 27, 2014

How to Cook Bagoong/ Alamang

How to Cook:
(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.

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