Bagoong, the funky, fermented shrimp paste, is a mainstay of any Filipino’s kitchen. It’s a salty, aged, rich shrimp flavor–the blue cheese of the seas. It can be made with different types of seafood. Bagoong from shrimp appears pink or mauve in color, and is studded with the black beady eyes of the baby crustaceans. Made from crab, the paste is dark orange; from anchovies or sardines, it is a dark reddish brown. Bagoong flavors many Filipino dishes and is also served on the side to compliment dishes like kare kare (a savory peanut oxtail braise), and snacks like unripe green mangoes, steamed rice or saba bananas. Bagoong is a relatively inexpensive protein with a long shelf life.
Bagoong guisado recipe:
12 ounces shrimp paste
1 medium tomato, diced
4 ounces pork (with fat), sliced
1 small onion, minced
3 cloves garlic, minced
3½ tablespoons sugar
3 teaspoons vinegar
Heat a pan and sear the pork until the oil comes out.
Add garlic, onion, and tomato then sauté for 3 minutes.
Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile.
Transfer to a serving bowl and serve.
Share and enjoy!
Do you find this article informative? If you do, you can also share this with your friends and family online. For more daily recipe, feel free to visit our website more often and don’t forget to leave your comment. Have a nice day ahead.