Ginisang Bagoong (Sauteed Shrimp Paste)

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Some food won't be complete nor enjoyable to eat without the bagoong - Kare-kare, manga, singkamas, steamed/boiled vegetables to name a few. It may be stinky for some people but pleasant to others. It's not expensive and goes well to flavor a lot of food like the Filipino favorites pinakbet, binagoongang baboy and ensalada.

What is my secret to a delicious bagoong? Aside from sauteeing it properly, it's vinegar! Yes, the ever reliable vinegar. This helps tame the fishy smell. Other people add a couple slices of ginger. Make sure to buy your bagoong from your suki in the market so you can be sure of its taste and quality. I always buy the matabang variety.


Ginisang bagoong is very cheap and simple to cook. You can make it special with addition of chicharon but this is optional. All you really need is bagoong, garlic, onion, tomatoes, vinegar and sugar. Take your time sauteeing them and you'll get a good tasting bagoong. You can also add chili peppers to make it spicy.


YOU WILL NEED:
Canola oil
2 cloves of garlic, chopped
1 medium onion, chopped
1 medium red tomato, chopped
¼ kg bagoong alamang, tabang
¼ cup vinegar
Sugar to taste

OPTIONAL:
Chicharon
Chili peppers

HOW TO PREPARE:
  1. Saute garlic in oil until golden brown.
  2. Add in the onions and cook until translucent.
  3. Add tomatoes. Cook for a couple of minutes. Slightly mash the tomatoes.
  4. Add the bagoong. Let it cook for a few minutes. Add vinegar. Don't stir until vinegar is cooked.
  5. Add sugar to taste.

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