Not just a dip but also an ulam! The ginisang alamang is a condiment made from shrimp paste, sauteed together with the meaty pork, aromatic ingredients and a balance of sweetness from the sugar. Best dip for green mangoes. Yum!
From the start until I finished writing this blog, I was continuously drooling. I bet you’ll drool too everytime you see some green mangoes with alamang on Facebook. The combination of the sour unripe mangoes with the sweet and salty ginisang alamang was just so perfect! Aside from being the best dip for green mangoes, sauteed alamang is also used as a condiment to kare-kare and a main ingredient for pinakbet and binagooongan.
You might think that ginisang alamang was simply the sauteed version of the fresh alamang. Nope! Ginisang alamang was way more than that!
As you see, fresh alamang is pink in color. I haven’t really try to eat them fresh but I bet they taste really salty and ocean-y. The sauteed alamang has been added with different flavors and aromatics. Everything that is ginisa with the basic aromatics are automatically upgraded on the next level. Special alamangs has pork too! The taste is also balanced using sugar. Sauteed alamang is way way better to use than fresh alamang.
You can really see the difference when you use a fresh alamang and sauteed alamang in a pinakbet dish. I tried buying some pinakbet using fresh alamang and it tastes… too shrimp-y. Alamang was made of shrimp, yes. But using sauteed alamang made the dish more tastier.
There are still many ways on how you can incorporate alamang into your daily dishes. And whats better is that you can make a large batch of alamang for a kumikitang kabuhayan! Especially during the mango season, alamang is super worth to make and sell! If you wanna know how to make some ginisang alamang, read and follow the recipe below.
HOW TO COOK GINISANG ALAMANG
For this recipe, basically all we need to do is to gisa the alamang. Although the fresh alamang is pink and is already too cute to consume, we should rinse the fresh alamang unless we want kidney disease. The fresh alamang is processed and preserved using salt, so we need to reduce its saltiness by washing. I usually do mine twice or thrice.
When the fresh alamang is ready, prepare and chop the other ingredients. Then, all there’s left to do is to saute the ingredients one by one starting with the aromatics up to the fresh alamang.
In this recipe, I added some pork but this is totally optional. This is just to add some meaty flavor to the dish. I do not add soy sauce or salt since the alamang is already salty. A few drops of liquid seasoning will help unleash the umami flavor of this dish. I used a cup of sugar for a kilo of fresh alamang. Do a taste test if you want to add more.
The cooking process might take around 30 – 40 minutes. You’ll notice that the liquids and the oil will be almost dried up by the end of the cooking. If you are making a large batch for selling, make sure to let them cool completely before transferring them into containers. The ginisang alamang is ideally to be consumed within 2 weeks.
Instead of being pink, the sauteed alamang is now gorgeous brown in color which makes me drool every time. I usually eat my ginisang alamang together with unripe mangoes. You can also add it in some recipes like binagoongan and pinakbet.
Ginisang AlamangCourse: Filipino Recipes, Sauces
1 kilo fresh shrimp paste
6 cloves of garlic (minced)
1 medium onion (minced)
4 medium tomatoes (diced)
1 cup brown sugar
1/3 cup coconut oil
1/3 cup vinegar
250 grams pork belly (optional)
2 teaspoons liquid seasoning
1/2 teaspoon black pepper
- Place the fresh shrimp paste into a strainer. Wash it with water to remove excess salt. Do this step twice. Set aside.
- Heat a pan and add the pork belly slices. Saute them until brown and oil has been rendered from the fat.
- Add the minced garlic and onions. Saute for a few minutes until light brown and aromatic. Add the diced tomatoes and saute. Crush them gently while sauteing.
- Add the fresh shrimp paste and saute with the aromatics for a few minutes. Season with some pepper.
- Add the vinegar (do not stir). Cover the pan and let it simmer for 10 minutes.
- After 10 minutes, stir a bit and then pour the coconut oil (or any cooking oil). Stir a bit and then cover the pan. Let it cook for 10 to 15 minutes using low heat. Stir occasionally.
- Add the brown sugar and liquid seasoning. Stir until the sugar is well incorporated. Let it cook for a few more minutes until almost dried up. Stir occasionally.
- Turn the heat off and let the sauteed shrimp paste cool completely before transferring to a container. Best serve with sour unripe mangoes. Yum!
Ginisang Alamang Recipe (TAGALOG)
- 1 kilo fresh alamang
- 6 butil ng bawang (hiniwa ng maliliit)
- 1 medium na sibuyas (hiniwa ng maliliit)
- 4 medium na kamatis (hiniwa ng cubes)
- 1 tasa ng asukal na pula
- 1/3 tasa ng coconut oil
- 1/3 tasa ng suka
- 250 grams liempo (optional)
- 2 kutsarita ng liquid seasoning
- 1/2 kutsarita ng paminta
- Ilagay ang alamang sa strainer. Hugasan ito para mabawasan ang alat. Gawin ito ng dalawang beses. Isantabi.
- Magpainit ng kawali at ilagay ang baboy. Igisa ang mga ito hanggang maging brown at lumabas na ang mantika.
- Ilagay ang sibuyas at bawang. Igisa ang mga ito ng ilang minuto hanggang maging light brown. Ilagay ang mga kamatis at medyo piratin habang ginigisa.
- Ilagay ang alamang at igisa ng ilang minuto. Budburan ito ng paminta.
- Ilagay ang suka (wag haluin). Takpan ang kawali at hayaan ito maluto ng 10 minuto.
- Pagkatapos ng 10 minuto, haluin ito at saka ilagay ang coconut oil (o kahit anong mantika). Haluin ng konti at takpan ang kawali. Hayaan itong maluto ng 10 – 15 minuto gamit ang mahinang apoy. Haluin paminsan minsan.
- Ilagay ang asukal na pula at liquid seasoning. Haluin hanggang matunaw ang asukal. Hayaan ito maluto hanggang matuyo na. Haluin paminsan minsan.
- Patayin ang apoy at palamigin ang ginisang alamang bago ilagay sa lalagyan. Kainin ito kasama ng maasim na hilaw na manga. Yum!