Homemade Bagoong Alamang (Filipino Shrimp Paste)
This authentic Bagoong Alamang recipe brings the rich, umami flavor of Filipino cuisine right to your kitchen! The perfect balance of saltiness and sweetness makes this shrimp paste an essential condiment for countless Filipino dishes. You'll love how this homemade version allows you to control the sweetness and saltiness to your preference while maintaining that distinctive flavor that store-bought versions can't match. Plus, it's surprisingly easy to make and will elevate your Filipino cooking to restaurant quality!
Ingredients
- 12 ounces raw shrimp paste bagoong alamang
- 4 ounces pork with fat finely sliced
- 1 medium tomato diced
- 1 small onion minced
- 3 cloves garlic minced
- 3½ tablespoons sugar
- 3 teaspoons vinegar
Instructions
- Heat a pan over medium heat. Add the sliced pork and cook until the fat renders and the meat begins to brown (about 3-4 minutes).
- Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute.
- Add the minced onion and continue sautéing for 2 minutes until translucent.
- Add the diced tomato and sauté for an additional 2-3 minutes until softened.
- Add the raw shrimp paste, sugar, and vinegar to the pan. Stir well to combine all ingredients.
- Reduce heat to low, cover the pan, and simmer for about 15 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Once the mixture has thickened slightly and developed a rich aroma, remove from heat.
- Allow to cool before transferring to a serving bowl or storage container.
- Serve as a condiment with green mangoes or use as an ingredient in other Filipino dishes.
Tips from Lola's Kitchen
- Washing the Raw Shrimp Paste: For less saltiness, rinse the raw shrimp paste with water and drain well before cooking.
- Achieving the Perfect Balance: Add sugar gradually, tasting as you go to get the perfect balance of sweet and salty.
- Enhanced Flavor: Add a small piece of ginger during cooking to remove any overly fishy taste.
- Customized Heat: For a spicy version, add 1-2 chopped bird's eye chilies (siling labuyo) during the sautéing process.
- Traditional Touch: Using pork back fat gives an authentic flavor, but vegetable oil works well too.
Tried this recipe?Let us know how it was!