Bagoong Alamang Guisado
A flavorful Filipino condiment made from fermented shrimp paste, commonly used to elevate dishes with its bold, salty umami. This homemade recipe pairs well with my Beef Kare Kare recipe and takes no more than five minutes to make!
Servings 6
Calories 44.5kcal
Cost $7
Ingredients
- 1 tablespoon Olive Oil
- 3 cloves Garlic minced
- 2 tablespoon Shrimp Paste (Bagoong)
- 1 tablespoon White Vinegar
- 1 tablespoon White Sugar
Instructions
- In a medium-sized skillet, sauté garlic in olive oil until golden brown over medium heat.1 tablespoon Olive Oil, 3 cloves Garlic
- Add the bagoong shrimp paste. Stir until well combined.2 tablespoon Shrimp Paste (Bagoong)
- Add vinegar and sugar to the shrimp paste mixture. Turn the heat to low and let it simmer for about 5 minutes.1 tablespoon White Vinegar, 1 tablespoon White Sugar
- Cook bagoong until reduced and has more of a golden red and caramelized color.
Notes
- You can increase the ingredients to your own personalized taste. Of course, the more bagoong you make the more opportunities to serve this with other dishes like I mentioned below. See "What is Bagoong Served With" below.
- Sauté the bagoong over low to medium heat to caramelize the sugars and enhance its natural umami flavor without burning the dish.
- Adjust the sweetness by adding sugar gradually to balance the saltiness.
- Optional to add diced tomatoes or onions during the sautéing process. This will create a delicious sauce perfect for pairing with rice or as a condiment for Beef Kare Kare.
- You can store any leftovers in the refrigerator for up to three months and frozen for up to six months.