Bagoong alamang is a fermented salted shrimp paste which is almost similar to the shrimp pastes common to Asian cuisines – Belacan for the Malays, terasi for the Indonesians, ham ha or hom ha among Chinese.
For us Filipinos, alamang is a very versatile food that can be used as seasoning for dishes, condiments that goes with vegetable salads or dips for fried fishes and meats or green mangoes (drooling), and for some like me, I can finish a plate of rice with just sautéed bagoong alamang as viand.
Want some? Try this recipe J
SAUTEED BAGOONG ALAMANG
Bagoong Alamang – 200 g.
Pork Fat, sliced into small cubes – 100 g.
Sugar – 2 tbsp
Onions, chopped coarsely – 1 large
Garlic, minced – 5 cloves
Ground black pepper – dash
vegetable oil – 2 tsp
1. Heat oil in a pan and pan fry the pork fat. When the pork fat is almost brown, add the garlic and stir.
2. Add the onion and pan fry the ingredients until they are brown. Add the bagoong alamang, sugar, and ground black pepper. Stir for a few minutes and cook it until the color changes
© Fresha-licious (29February2012)