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.

• 2 tablespoons oil
• 4-5 cloves garlic, peeled and finely chopped
• ¾ cup bagoong (shrimp paste)
• 1 teaspoon white refined sugar
• 2 tablespoons cane (or cider) vinegar
• 1-2 siling labuyo (finger chilies), cut into two (optional)

• 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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