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Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.
Bagoong Guisado Ingredients: |
2 tablespoons oil
Bagoong Guisado Cooking Instructions: |
Heat oil in a frying pan for about 1 minute.
Sauté garlic until fragrant and add bagoong and stir-fry for about 2-3 minutes.
Add sugar and stir until mixture is smooth.
Turn off heat.
Blend in vinegar and add the chilies if desired.
Serve with Kare-kare, Manggang Hilaw, Pinakbet and as a condiment for most rice meals.
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One Response
Fish Kare Kare Recipe by PinoyRecipe.Net
October 12th, 2008 at 12:03 pm
1[...] offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice. Any Filipino fiesta, [...]