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.


No comments:

Post a Comment