Ginisang Bagoong Alamang
1/4 Kilo Bagoong alamang
1/8 cup Brown sugar or 2 tbsp
3 tbsp vinegar (to lessen saltiness)
5 cloves garlic
1 Long chili (siling haba)
1 Cayenne pepper (siling labuyo)
1 pc calamansi
In a small pan, saute garlic to medium toast, divide your mince onion in 2 parts and saute the 1 part.
Toss in the 2nd part of the minced onion once the alamang is almost cooked. You may also add tomato in your sauteed onion and garlic. (for longer shelf life, it is best not to add tomatoes)
You can then add ¼ bagoong to your sauteed onion and garlic using very low heat. And continuous stirring.
Pour in vinegar, but don’t stir it. (to let the acid evaporates from the simmer) If you’re not using non stick pan, you can tilt and shake the pan to prevent it from sticking to the bottom.
Simmer for a few minutes over low heat and stir it again. Add your brown sugar and stir it until dissolved.
Season with chopped cayenne pepper and long chili, minced onion, a drop of calamansi juice and a few tsp of oil to moisten the mixture. Stir it a bit and turn off heat once done.
Topped it with toasted garlic for extra flavor.
This recipe goes well with:
Thank you for dropping by our website! Please subscribe to our daily recipe notifications.
Don’t forget to Pin us to PINTEREST. You can comment your question there and we’ll be glad to answer your question or feedback about the recipe.
The star ratings are for those who tried to cook our recipe. Kindly rate back the recipe if you tried it and you’re satisfied.
Thanks a lot for supporting our website and help other friends discover great recipes.
- Barrio fiesta bagoong alamang recipe
- Chicken with bagoong alamang recipe
- How to make bagoong alamang recipe
- Sweet and spicy bagoong alamang recipe
- Best bagoong alamang recipe
- Recipe for bagoong alamang
- Filipino recipe bagoong alamang
- Ginisang bagoong alamang recipe
- Bagoong na alamang recipe
Photos are ©Copyright to Mama’s Guide Recipes