Wednesday, July 26, 2017

Recipe | Guisadong Bagoong Alamang (Shrimp Paste)

Here's my Filipino-style version of sauteed shrimp paste or bagoong alamang, MSG-free!

I buy fresh krill at our local wet market and wash it thoroughly at home and draining it after before cooking as they are already mixed with salt.  The bagoong will taste more saltier if you I don't wash it down.

This Filipino side dish goes well with green mango, turnip, and I personally like it on my sliced apples too (yeah, it's weird but it tastes good); also with steamed veggies, fried fish or pork, and even great if mixed in your rice.

This will also last up to 6 months if stored in a sealed jar inside a refrigerator.

You could make a small business out of this too! :)


3 cups alamang (raw shrimp paste)
3 red onions, sliced
4 cloves garlic (or more), minced
4-6 cups white vinegar
4 tbsps white sugar
2 tsps black pepper
2 chili, chopped
3 tbsps oil
1-2 cups water


  • Wash alamang in running water in a strainer and drain.
  • Heat oil over medium and sweat onions before adding garlic and chili.
  • Add the krill or alamang and stir.
  • Let it simmer until it turns slightly brown.
  • Pour in vinegar until it covers the entire alamang.  Let it simmer for a couple of minutes without stirring.
  • Add black pepper and white sugar.  Slightly stir and let it simmer until it dries up.
  • Once dried, pour in oil and sautee.
  • Pour in vinegar again, this time half of the volume you used earlier.
  • Let it simmer again and stir after a couple of minutes.  Stir occasionally.
  • If it's close to drying up, add in water and stir.  Let it simmer until it turns darker in color.
  • Give it a taste so you could adjust sweetness, sourness, or saltiness.
  • Cool and serve or you could place it in a jar.


Saturday, February 18, 2017

Recipe | Filipino Laksa

Difficulty Level: Medium

Actually, this recipe is easy.  The only tedious part is 'deveining' your shrimp.

You can omit pork, but the taste would be different as pork fat gives a distinct taste on your sauteed veggies.  So, this is a surf and turf dish. :)

Since it's weekend and we're currently experiencing a gloomy and rainy weather, this recipe is perfect for you and your family!

For Taglish recipe, click here.

Yield: Good for 2


1/8 pork cubes

1/4 shrimp, deveined

3 small red onions, sliced

4 cloves garlic, chopped

2 small tomatoes, sliced

2-3 cups water

1 small pack of vermicelli (sotanghon)

2-3 cups hot water (para sa sotanghon)

1 small puso ng saging o banana blossom, chopped

Rock salt

1-2 tbsps soy sauce

Salt and Pepper to taste

*optional: chopped onion leeks*


  • Take off the shrimp's head and shell.  Keep the heads aside.
  • Devein shrimp by slicing the middle top part of it, not too deep, and discard the black vein.
  • Salt shrimp and rinse thoroughly.  Set aside.
  • Evenly coat chopped banana blossom with rock salt.  Let it sit for 5-15 minutes before rinsing thoroughly.  Drain.
  • Render pork in a pot.  Add salt.
  • While rendering pork, place vermicelli in a bowl and pour hot water in it.  Let it soak until you need to stir it in on the laksa soup.
  • Keep stirring your pork cubes until cooked.  Set aside.  You'll use it as a topping later.
  • Saute shrimp heads.  Squeeze out its juice as it has more flavor by pressing down your ladle.
  • Once cooked, you can discard the shrimp heads.
  • Then saute your sliced onions, chopped garlic, and sliced tomatoes.
  • Add in your chopped and rinsed banana blossom.
  • Pour water until it covers the rest of the ingredients.  Cover and let it simmer.
  • Once banana blossom is cooked (wilted), you can add water if necessary, and 1-2 tbsps of soy sauce.
  • Don't forget to taste your soup.  Add salt and pepper if necessary.
  • Optional: add in chopped onion leeks.
  • Top your laksa with cooked pork and serve!

Recipe video:

Recipe | Cheesy Chicken Tomato Sandwich

Difficulty Level: EASY

I prefer bread over rice.  And whenever I don't feel like eating rice or when hubby's not home, I either make a homemade tortilla and fill it with whatever I have in my fridge, or just fix myself a good ol' sandwich.

Here's a quick recipe that we, yes, me and my hubby, had for dinner last time along with a bowl of sopas.

Feel free to change the type of meat you'd want for your sandwich ;)


For Taglish recipe, click here.


4-6 tbsps Butter

Chicken strips

1 small tomato, sliced

Slices of cheese (I use Eden cheese because I just love it!)

2 slices of bread of your choice

Salt and pepper to taste


  1. Heat pan under medium.  Melt 1 tbsp of butter.
  2. Sear chicken strips.  Season with salt and pepper.  Flip it.  Set aside.
  3. Melt another tablespoon of butter.  Saute tomato slices.  Season with salt & pepper.  Set aside.
  4. Melt butter.  Grill both sides of the bread of your choice.
  5. Then place slices of cheese on top of a grilled bread, then add the tomatoes, and the chicken strips.  Cover it with the other piece of bread.
  6. You can cover the pan with lid to let it steam.
  7. Flip the sandwich to reheat the other side of the sandwich.
  8. Slice in half and serve. :)

For video recipe, you can watch it here: