• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kawaling Pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Home » Recipe Index » Fish and Seafood » How to Make Ginisang Bagoong

How to Make Ginisang Bagoong

Published: Jun 5, 2020 · Modified: Jul 10, 2020 by Lalaine Manalo · This post may contain affiliate links

182shares
  • Share
  • Email
Recipe Video Print

Learn how to make ginisang bagoong! This sauteed shrimp paste is the perfect medley of sweet, savory, and spicy and makes a great condiment to green mangoes and your favorite dishes.

dipping sliced green mangoes in a bowl of ginisang bagoong
Ginisang Bagoong

My yearly vacations to the Philippines are always a food-venture! I have aunts who love to cook as much as I do, and it's exciting to learn from them. On my recent trip, one of my aunts shared with me her secret to the best lumpiang sariwa while my other aunt taught me how to make her killer ginisang bagoong.

I hope you give their special recipes a try because they're the bomb! My aunt's sauteed shrimp paste is so much better than mine; I am updating this post to reflect her method.

raw alamang in a bowl

What is Bagoong

Bagoong or alamang is a fermented condiment made of minute shrimp or krill. These small crustaceans are cleaned in a brine solution and mixed with salt.

The mixture is kept in earthen jars and allowed to ferment for about 1 to 3 months, with food coloring added to give the paste its characteristic red or pink hue. A by-product of this process is fish sauce which is a clear, yellowish liquid that accumulates on top.

Widely used in Southeast Asian cuisine, it is also a common ingredient in Filipino cooking such as in pinakbet Tagalog and binagoongan. Although it can be consumed "fresh", the extra step of sauteing or gisa makes it a better pair for dishes such as kare kare and of course, green mangoes.

ginisang alamang in a clear glass container with peeled green mangoes on the side

How to make sauteed shrimp paste

  • Using a fine-mesh sieve, rinse the raw shrimp paste to rid of the excess brine and drain well.
  • In a wide pan, heat vegetable oil and add sugar. Cook until sugar is dissolved and browns.
  • Add the shrimp paste and cook until it changes color.
  • Add chili peppers, if you prefer if spicy.
  • In a bowl, combine cornstarch and water and stir until smooth. Add the slurry to the shrimp paste and continue to cook until slightly thickened.
  • Remove from heat, allow to cool, and transfer to a container with a tight-fitting lid.

peeled and sliced green mangoes with sauteed shrimp paste

Ginisang alamang makes an excellent condiment for all your favorite meals, but the best way to enjoy it, in my opinion, is with crisp mangoes. My mouth is watering just looking at the photo above!

Weird as it may be to the uninitiated, tart green mangoes are indeed the perfect canvas for generous dollops of this pungent paste. The sourness of the fruit complemented by the sweet, savory, and spicy flavors of bagoong is seriously addictive!

dipping sliced green mangoes in a bowl of ginisang bagoong
Print Recipe Leave a Comment
4 from 7 votes

How to Make Ginisang Bagoong

Sauteed Shrimp Paste is a delicious medley of sweet, saqvory, and spicy for the perfect meal condiment It's a delicious accompaniment to green mangoes or your favorite Asian dishes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Condiment
Cuisine: Filipino
Servings: 32 servings
Calories: 54kcal
Author: Lalaine Manalo

Ingredients

  • 2 cups bagoong alamang, preferably colorless
  • ¼ cup canola oil
  • ½ cup sugar
  • 2 Thai chili peppers, optional
  • 1 tablespoon corn starch
  • 2 tablespoons water
US Customary - Metric

Instructions

  • Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
  • In a wide pan over medium heat, heat oil.
  • Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
  • Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
  • Add minced peppers, if using.
  • In a small bowl, combine corn starch and water and stir until smooth.
  • Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.

Video

Notes

Nutritional information is calculated at 1 tablespoon per serving.

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 275mg | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Adobong Talaba
Ginisang Gulay
Sweet and Sour Fish
<< Ube Cheese Pandesal
Sardines Caldereta >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Learmalyn Batalla says

    June 15, 2020 at 6:42 pm

    5 stars
    What if i prefer to put some pork on it..? How can i manage it in the procedure? Although the recipe that you've shown was already good

    Reply
    • Lalaine Manalo says

      June 17, 2020 at 7:58 am

      You can brown and cook the pork in a separate pan and just add and saute with the bagoong. 🙂

      Reply
  2. Chona says

    June 05, 2020 at 12:37 pm

    Thank you, thank you po sa recipe nato.

    Reply
    • Lalaine Manalo says

      June 05, 2020 at 6:28 pm

      You're welcome. Enjoy!

      Reply
  3. Katrina Tupas says

    July 12, 2018 at 4:53 pm

    I like to try your recipes 😊

    Reply
  4. Rio Francisco says

    June 30, 2015 at 6:19 am

    nangasim naman ako. hehe. pupunta talaga ako ng palengke bukas para bumili ng mangga at hilaw na bagoong. thanks! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Trending Recipes

  • Kutsinta
  • Green Bean Mushroom Stir-fry in an orange enameled cast iron skillet Green Bean Mushroom Stir-fry
  • coconut chicken curry on a white serving plate Chicken Curry
  • empanadas with ground beef filling arranged in a single layer on parchment paper Beef Empanada

Party Favorites

Tamarind Chicken Wings in a brown-paper lined basket

Tamarind Chicken Wings

cheesy baked sushi in clear casserole dish with sliced mangoes, cucumbers, and egg omelet on the side

Sushi Bake

cheese and hot dog bread rolls on a white plate with ketchup on the side

Cheese Dog Bread Rolls

Ukoy papaya

Ukoy

sizzling gambas on a cast iron skillet

Sizzling Gambas

cheesy spring rolls on parchment paper

Cheese Sticks

Footer

Logos of featured in places

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2021 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact