Filipino-Style Ginisang Bagoong

Ever since I moved to Manila, It is so rare that I can eat and chance upon fresh bagoong (fresh shrimp paste) in grocery stores. This is one of my favorite food condiments especially if sauteed (ginisa) because of the delightful saltiness of its character which adds flavor to any viand and "cooking it" means killing any bacteria in it. So when I saw it at the supermarket yesterday, I am overjoyed! Haha!

Fresh Bagoong
"Balaw" in my hometown lol

This is also a Bicolano favorite. We add this into any ginataang viand (those with coco milk) or personally when I was still living at home in Bicol, I like it fresh, add in sliced onions, and squeeze in some kalamansi. Now add that fresh concoction to your ginataang langka with crabs and Lawd. "Can I have more rice please?" Lol

So okay, I'll stop with my chatter, and let's get on to this simple recipe which is very common in my hometown. 

INGREDIENTS: 

Fresh small shrimps lol (fresh bagoong in Tagalog, "balaw" in Bicol)
Olive Oil
Garlic (finely chopped)
Onion
Chili Peppers (if you want it hot)
Spring Onions
Ripe Tomatoes
Sugar/Stevia

PROCEDURE:

1. Place the fresh bagoong in a strainer. Place it in slow running water so you can "wash" it and drain the saltiness, liquid, and other impurities from it. You can also clean it removing some stones and other foreign bodies lol. Press it down so it drains well. 

2. In a pan, put your Olive Oil and add your onions till soft. Add the garlic, saute, careful not to burn it, add the tomatoes shortly. Saute everything until the tomatoes are caramelized, soft, and is emitting that lovely orange color. Turn the heat into low. This is crucial so you don't burn your bagoong.

3. Add your fresh bagoong. Saute and be very mindful with it. Very low fire is your friend and keep turning that baby for the even distribution of heat. I like to add more olive oil from time to time cause this mixture surprisingly loves to gulp down the oil and dries easily. You don't wanna make it dry. That is sad. Add the chili peppers. Add the sugar to your desired taste.

4. You'll know when it's ready and has that perfect consistency. Turn off the heat. Add in your spring onions. Then tadaaaaah! Your Sauteed Bagoong is ready!

I have this at our ref right now and I am happy that I can just take it out whenever I am craving for it lol. It can last for days even and I am looking forward to using it as a dip for Indian Mangoes. That is sooo perfect. 

That ends my blabber today. I hope you try making this and enjoy this delicious Filipino Bagoong! See you guys on my next blog. 

Adios!