How to Cook Spicy Bagoong Alamang

Guisadong Bagoong Alamang Recipe

I learned how to cook shrimp paste from grandmother and auntie. Their recipes include chink of pork cuts or liempo. "Chinichicharon muna nila para magmantika". The "sinful" reason why we tend to stock a bottle of guisado bagoong alamang is because we love to cook and eat the "kare-kare". Also, when we feel like having steamed eggplant, okra and camote tops with fresh tomatoes and chopped garlic; Bagoong compliments the vegetable salad.  

Guisadong Bagoong Alamang Recipe
Spicy guisadong bagoong alamang recipe


1/2 kilo fresh bagoong alamang
1/4 pork cuts (kasim or liempo)
2-3 pieces siling labuyo chopped 
siling haba (optional)
8 cloves garlic, minced1 onion, chopped
1 /2 cup white vinegar
1 tablespoon sugar
pepper to taste

  1. In a saucepan, fry pork without cooking oil.
  2. Set aside fried pork in the corner pan, saute garlic and onion.
  3. In a low heat, add shrimp paste or bagoong and mix well until slightly toasted in color. You need to cook the bagoong well to remove the "langsa" taste. Slow cooking is the best approach.
  4. Seasoned with sugar and pepper.
  5. Add vinegar without mixing the bagoong. Simmer until the vinegar subside.
  6. Sprinkle siling labuyo and siling haba. Mix well.
  7. Because of the vinegar, the guisadong bagoong is well preserved. Store it in a mason jar and keep it in the ref. 
@dsp.mnl The secret of kare-kare! Guisadong bagoong alamang or shrimp paste. Cook the right way! #spicybagoong #foodamnphilippines #villenaskitchen #foodamnphilippinesrecipe ♬ FEEL THE GROOVE - Queens Road, Fabian Graetz

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