Bagoong Alamang is Filipino for shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient.
Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as “fresh”, and is essentially the shrimp-salt mixture left to marinate a few days.
|Mangga At Bagoong Image Via pinoyrecipe.net|
This bagoong used in this form, serves as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing.
Here is the bagoong alamang recipe and cooking instruction.
Bagoong Alamang Ingredients:
¼ kilo of fatty pork, cut into tidbits
2-3 cloves garlic, grinded using mortar and pestle
1 onion, minced
3 tomatoes, chopped
a bowl of bagoong alamang
Bagoong Alamang Cooking Procedure:
1). Cook the pork in its own juice until it renders fat and sauté until the meat is brownish.
2). Separate the cooked meat to one side and fry the garlic using the pork fat until golden brown. 3). Throw in the onions and tomatoes, and sauté together with the pork until the tomatoes are mashed.
4). Add in the bagoong alamang and continue frying over low to medium heat until desired consistency.
5). You may wish to add vinegar, chili and sugar for zest, zing and sweetness.
6). Remove from oil and drain or leave it drenched in pork fat.
Enjoy your bagoong alamang with those green mangoes!
Republished by Blog Post Promoter