Bagoong Alamang

Name: Bagoong Alamang
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings
Cuisine: Filipino
Ingredients: 1/4 cup vegetable oil; 1 small yellow onion, diced; 6 cloves garlic, minced; 2 cups raw salted shrimp paste, rinsed; 1/4 cup cane vinegar; 2 tbsp brown sugar

A savory condiment made by sauteing fermented shrimp paste with garlic, onion, vinegar, and sugar. It adds rich umami flavor to green mangoes, stews, and vegetable dishes.

35 minEasyServes 1645 cal/serving

FilipinoSauceStovetopPescatarianStandardLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeNightshade-Free

Ingredients

1/4 cup vegetable oil
1 small yellow onion, diced
6 cloves garlic, minced
2 cups raw salted shrimp paste, rinsed
1/4 cup cane vinegar
2 tbsp brown sugar

Instructions

1

Heat 1/4 cup vegetable oil in a skillet over medium heat.
2

Add 1 small diced yellow onion and 6 cloves minced garlic, sauteing for 3 to 4 minutes until softened and fragrant.
3

Add 2 cups rinsed raw salted shrimp paste and cook for 10 minutes, stirring frequently.
4

Pour in 1/4 cup cane vinegar without stirring and bring to a simmer for 3 minutes.
5

Stir in 2 tbsp brown sugar and cook for another 5 minutes until dark brown and glossy.

Questions

How long does Bagoong Alamang keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Bagoong Alamang?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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