buy microsoft expression web 3 academic price of word 2007 buying mac os x 10.6 download price of office 2003 india discount act 2009 buy paperport 12 cheap purchase access 2007 from microsoft cost of visio licenses price of quarkxpress 8 buying rosetta stone second hand buy adobe photoshop 7.0 software purchase rosetta stone purchase ms project ms 2003 best price premiere elements 7 buy office home and student 2007
buy microsoft office 2003 standard best price omnipage software price of visio 2010 buy microsoft office 2010 student home best price coreldraw x3 microsoft visio pricing best price ilife 09 upgrade best price toast 10 buy paint shop pro xi buy autocad 2004 online purchase office 2013 volume license price of windows xp sp3 buy sage act 2011 buying adobe illustrator cs4 buy microsoft word mac download

Filipino Recipe Shrimp Paste (Bagoong Alamang)

Shrimp Paste (Bagoong Alamang)                        Ingredients:

Small prawn

How to cook:

1.Mix salt with shrimp

2. The mixture is stored overnight and drained and sun dried.

3. The dried mixture is ground and packed in an earthen container.

4. The shrimp paste will sit for a few months before it is ready.


Bagoong alamang is a  Filipino shrimp paste, made from minute shrimp or krill (alamang) and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as “fresh”, and is essentially the shrimp-salt mixture left to marinate a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste can be sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. Cincalok is the Malaysian version of ‘fresh’ bagoong alamang.

Unlike in other parts of Southeast Asia, where the shrimp are fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoong alamang are readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called “Kare-kare”, an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as Binagoongan (lit. “that to which bagoong is applied”)

The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong. )

Share and Enjoy:
  • Digg
  • Sphinn
  • Facebook
  • Mixx
  • Google

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>