The flavorful sweet and salty Filipino traditional condiment, Ginisang Bagoong, to partner your green sourful raw Manggang Kinalabaw is already very mouth watering just by imagining it. Ginisang Bagoong or Sauteed Shrimp Paste is a very tasty and easy recipe made of a few ingredients such as shrimp paste, pork fat, and seasonings.
Ginisang Bagoong (Sauteed Shrimp Paste)
If there is the famous American combination of salty chips and cheesy dips, Filipinos have the perfect mouth watering combination of yellow-green mango and Bagoong. Ginisang Bagoong is a flavorsome chili bright red condiment or dip made of shrimp paste sauteed with rich seasonings such as tomatoes, onion, and garlic simmered in pork fat oil.
I remember, everytime we spend family summer vacations in nature swimming resorts we don’t miss to take with us jars of Ginisang Bagoong to pair with kilos of green mangoes. It is also awesomely delicious when partnered with freshly-cooked white rice. So, whenever I cook this shrimp paste condiment to partner my raw green carabao mango, I always become nostalgic of my summer days with nature.
How to Make Ginisang Bagoong (Sauteed Shrimp Paste)
To make this special fish flavored dip, you must prepare the proper ingredients and a clear recipe guide. Ingredients include shrimp paste, pork fat, chopped onions, minced garlic tomatoes, black pepper, vinegar, sugar, and chili if you prefer it spicy.
The first thing you want to do is rinse off the excess salt of the shrimp paste by staining it with water then set it aside. This way, it removes the extra fishy taste that you do not want to overpower in your dip. Now, heat the pan over medium heat then braise the pork fat with half a cup of water.
Once the pork fat is golden brown and ready, saute the chopped onion and minced garlic. After it aromatizes, add the tomatoes and season with salt and pepper. I like my shrimp paste with lots of tomatoes in it, for me it’s extra flavorful.
Let all the ingredients simmer for 3 minutes in a lid-covered pan. Now, add the drained shrimp paste and mix thoroughly. Cover the pan fully again and let the Bagoong simmerfor 20 minutes until it turns bright red. Add chili pieces if you like.
Ginisang Bagoong (Sautéed Shrimp Paste)Course: Sauces
2 cups shrimp paste (bagoong/alamang)
1 cup pork fat
1 medium-sized chopped onion
4 cloves minced garlic
2 pcs minced tomatoes
½ tbsp ground black pepper
1 tbsp vinegar
1 cup brown sugar (add more if necessary)
1 pc chili (optional)
- First off, rinse the excess salt of the shrimp paste by carefully straining with water. Drain then set it aside.
- Heat the pan over low-medium heat and without oil. Add a cup of pork fat together with half a cup of water. Cover fully with the pan lid and braise the white fat for 5 minutes. Then, switch to low heat and wait for another 10 minutes until it becomes brown and dry.
- After that, set aside the cooked pork fat into one corner of the pan leaving a wide cooking space in the middle. Saute the chopped onion and minced garlic until it aromatizes. Add the minced tomatoes. Stir completely all the ingredients then cover with a pan lid for 3 minutes.
- Next, add the drained shrimp paste and mix completely.
- Season with a pinch of pepper and salt. Add the vinegar and brown sugar. If you want your shrimp paste to be spicy, simply put chopped chili. Mix thoroughly.
- Cover again with a pan lid and simmer over low-medium heat for 15-20 minutes or until the sugar caramelizes. Transfer into a container. Enjoy as you dip in your Manggang Kinalabaw!
- Upon braising the pork fat in water for minutes, be careful as you take off the pan lid because the hot oil from the pork fat might splash on you.