How to Make Ginisang Bagoong
Prep time
Cook time
Total time
Yield: 2 Cups
  • 2 tablespoons oil
  • 1 small onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 Thai chili peppers (optional)
  • 1 large tomato, chopped
  • 2 cups bagoong alamang
  • ½ cup vinegar
  • ⅓ cup brown sugar
  1. In a pan over medium heat, heat oil. Add onions , garlic and chili peppers. Cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, until softened.
  2. Add bagoong and cook, stirring regularly, for about 2 to 3 minutes. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add sugar and stir to combine. Lower heat, cover and continue to cook, stirring occasionally, for about 15 to 20 minutes or until liquid is mostly absorbed and bagoong lightly browns. Remove from pan and allow to cool. Transfer to container with tight fitting lid and store in the refrigerator until ready to use.
Some brands of bagoong alamang are saltier than others. Depending on the saltiness, I like to briefly rinse with cold water and squeeze dry the fresh bagoong before sauteing to extract some of the brine.
Recipe by kawaling pinoy at