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Sweet and Spicy Ginisang Bagoong Alamang ❤️
The Sweet and Spicy Ginisang Bagoong Alamang is a delicious condiment sautéed in garlic, onion and tomatoes, sweetened with sugar and spiced with siling labuyo.
The Sweet and Spicy Ginisang Bagoong Alamang is a great pair for Singkamas and summer fruits like Indian Mangoes and Carabao Mangoes.
The semi-sweetness of the singkamas and it's light crunchy texture goes well with the delicious taste of Ginisang Bagoong Alamang.
And the sourness of the green mangoes matches perfectly with the sweet and spicy taste of the Ginisang Bagoong Alamang.
Ingredients:
1/2 cup cooking oil
1/2 cup brown sugar
1 sachet aji ginisa
1/4 bagoong alamang (raw shrimp paste)
1 onion cubes
5 cloves garlic minced
5 tomatoes sliced
5 siling labuyo (optional)
Procedure:
1. Sauté garlic, onion and tomatoes over medium heat. Add seasoning mix. Stir. Press lightly on the tomatoes to release more juices.
2. When the tomatoes are soft enough, add the raw shrimp paste. Add brown sugar. Mix until well-combined. Add oyster sauce then mix again. Add siling labuyo.
3. Cook over low heat for 10 minutes. After 10 minutes, turn-off the heat.
4. Serve and enjoy together with peeled singkamas or green mangoes.
What is Bagoong Alamang?
Bagoong Alamang is a condiment made of fermented krill or shrimp paste. The krill or shrimp paste is cleaned thoroughly and washed in brine solution. Then after cleaning and washing in brine solution, the shrimp paste are mixed with salt. The products of the fermentation process are usually pale gray to white in color. A food coloring known as angkak is added to obtain the characteristic red or pink color of some bagoong.
Bagoong Alamang is generally used as a flavoring or condiment in many Filipino traditional dishes such as Bicol Express, Laing, Ginataang Langka, Pinakbet, Binagoongan na Baboy and many more. Bagoong Alamang's sauteed version is a perfect side dish for Kare-kare.
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