Bagoong Alamang, a famous Southeast Asian ingredient that is also known as shrimp paste, is a popular ingredient in the region. It is made from a briny material made from a combination of tiny shrimp or krill fermented for many days. It is also available in jars or in the wet market, despite its strong scent. Because of its unique look, “Bagoong Alamang” differs from the more common “Bagoong” in terms of taste and texture.
Bagoong Alamang is a dipping sauce that is often served with fish and vegetables. “Pinakbet” and “Binagoongan,” two dishes from the Filipino cuisine that go well with other Filipino meals such as “Kare-Kare,” are examples of recipes that use this ingredient. The condiment is often served with unripe mangoes in many areas, particularly tropical ones, and is very tasty when used as a side dish.
Each Asian culture and kind of shrimp paste has its own flavor and texture and saltiness and spiciness, and these characteristics are reflected in the shrimp paste.
Discover how to prepare Bagoong Alamang! With the right balance of sweet, salty, and spicy flavors, this sautéed shrimp paste is the perfect accompaniment to green mangoes and other meals of your choice.
- 12 ounces of shrimp paste
- 1 piece of medium tomato, diced
- 4 ounces of pork (with fat), sliced
- 1 piece of small onion, minced
- 3 pieces of cloves garlic, minced
- 3½ tablespoons of sugar
- 3 teaspoons of vinegar
- Heat a skillet over high heat and sear the pork until the oil begins to seep out.
- Sauté the garlic, onion, and tomato for 5 minutes, or until the onion is translucent.
- Stir in the raw shrimp paste, sugar, and vinegar until well combined.
- Cook for about 15 minutes at a low heat under a cover.
- Every now and again, give it a good stir.
- Transfer to a large mixing bowl.