HOW TO MAKE GINISANG BAGOONG

Learn how to make ginisang bagoon! This sautéed shrimp paste is the perfect combination of sweet, salty and spicy and makes a great accompaniment to green mango and your favorite dishes.

 

HOW TO MAKE GINISANG BAGOONG

 

I hope you try their special recipes because they are the bomb! My aunt’s sautéed shrimp paste is much better than mine; I am updating this post to reflect her method.

My annual holidays in the Philippines are always about food! I have aunts who love to cook as much as I do and I’m interested in learning from them. During my recent trip, one of my aunts shared with me her secret to the best lumpiang sariva, and my other aunt taught me how to make her killer bagung ginisang.

I hope you try their special recipes because they are the bomb! My aunt’s sautéed shrimp paste is much better than mine; I am updating this post to reflect her method.

 

What is Bagun

Bagoong or alamang is a fermented condiment made from small shrimp or krill. These small crustaceans are cleaned in saline and mixed with salt.

 

The mixture is stored in clay jars and left to ferment for about 1–3 months, with food coloring added to give the paste its characteristic red or pink hue. A by-product of this process is fish sauce, which is a clear yellowish liquid that pools on top. Filipino cuisine such as Pinakbet, Tagalog and Binagungan. Although it can be eaten “fresh”, the extra step of sautéing or gis makes it the best pairing for dishes like kare kare and, of course, green mangoes.

 

HOW TO MAKE GINISANG BAGOONG

 

Helpful Hints

Using a fine sieve, rinse the raw shrimp paste to remove excess brine and drain well.
Cook the sugar in the butter until it dissolves and starts to turn brown. Add shrimp paste and cook until it changes color.
Add chili if you like it spicy.
Thicken the shrimp paste with cornstarch slurry for better texture.
Allow to cool completely and transfer to a container with a tight-fitting lid.

Ginisang alamang is a great seasoning for all your favorite dishes, but in my opinion the best way to enjoy it is with crunchy mangoes. I’m salivating just looking at the photo above!

As strange as it may sound to the uninitiated, tart green mangoes really do make the perfect canvas for generous spoonfuls of this tangy spread. The acidity of the fruit, complemented by the sweet, savory and spicy taste of the bagoon, is seriously addictive!

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