Last Updated on November 1, 2018 by Ed Joven
How to cook Bagoong Guisado
Take note, this mouth-watering Bagoong Guisado is also best partner with green mangoes. Bagoong guisado is the best spice up ingredient to come out a more flavorful dish. Yes, it may provide a bit of awful smell, but telling you, it’s always worth the taste. Especially if the bagoong comes in spicy flavor, no doubt you’ll ask for more of this tasty recipe.
Many people say that bagoong is unhealthy. Well, the more right to say that is, TOO MUCH is always unhealthy. Truth be told, research showed bagoong is a source of DHA. This acid helps in neural and vision development.
In this Bagoong Guisado version, we cooked it with little vinegar and Pork, then added brown sugar to balance the saltiness. You can add Siling Labuyo or other chili if you want a spicy version.
Bagoong Guisado by Filipino Recipes Portal:
Bagoong Guisado Recipe
- 1 cup Bagoong Alamang shrimp paste or Guinamos
- 3 gloves Garlic minced
- 1 pc. medium Onion minced
- 2 pcs. medium Ripe Tomato minced
- 1/8 kilo Pork with Fat sliced
- 2 tbsp. Brown sugar
- 2 tbsp. Cane Vinegar
- Using a frying pan, fry the pork until it turns brown.
- Put garlic, fry for 1 minute then add onion and fry for another minute
- Add tomato then sauté for 3 minutes or until the tomato juice comes out
- Add the Bagoong Alamang (shrimp paste), sugar, and vinegar then mix well.
- Cover and cook in a very low heat for 15 minutes.
- Stir occasionally to avoid burning the bottom part.
- Serve in a serving dish withKare kare or green mangoes.
Bagoong Guisado Recipe is delicious and appetizing, it can be simply eaten with steamed rice.