Bagoong
Hello to Everyone who is reading my blog today! How are you all today? Its been long since I posted something on this blog! And as a formal introduction, today I will be talking about a product called Bagoong.
If you do not know what a Bagoong is, Bagoong is a Condiment that is vary regionally in the Philippines, it is made of fermented fish, krill or shrimp paste with salt. The fermentation process also can make fish sauce known as patis. This is how Bagoong looks like:
You may see this condiments either served in a bowl, in jars or in bottles. This condiment is usually combined with sour mangoes, with rice, kare-kare, vegetable salads and more! Because bagoong has the way to add flavor in your meals to make your appetite feel more better!
This condiment was originated by the Ilocos Norte region they ferment the product inside a jar that they call burnay jars.
Why do we have to try this product? Because this product adds more interest unto our meals and it would be interesting for it a new sauce for the everyone to try in the whole world! So I suggest trying it! It really gives a lot of taste to your meals!
Well some for of use wanna save money by making it by ourselves so if you wanna try to make this at home, then here are the steps:
First, if you want to learn how to make the sauteed shrimp paste instead of buying it, then here are the steps (optional):
- Using a fine-mesh sieve, u need to rinse the raw shrimp paste to get rid of the excess brine and then after, drain it well.
- In a wide pan, heat vegetable oil and add sugar. Cook the sugar until it becomes browned and dissolved.
- Add the shrimp paste and cook until it changes it's color.
- Feel free to add chilli peppers, if u prefer it to be spicy.
- In a bowl, combine cornstarch and water then stir it until it becomes smooth. Add the slurry to the shrimp paste and continue to cook until its slightly thickened.
- Remove it from the heat, allow it to cool, and transfer it to a container with a tight-fitting lid.
You don't really have to make a sauteed shrimp paste but sauteed shrimp paste has a delicious medley of sweet, savory and spicy and it is usually used as the perfect meal condiment for making Bagoong.
Now let's move on to making the Bagoong:
- Prep time : 10mins
- Cook time: 30mins
Ingredients needed for this recipe:
- 2 cups of bagging alamang, preferably colorless
- 1/4 cup canola oil
- 1/2 cup sugar
- 2 Thai chili peppers (optional)
- 1 tablespoon of cornstarch
- 2 tablespoon of water
Instructions:
- Using a fine-mesh sieve, rinse the shrimp paste under cold, running water to get rid of the excess saltiness. Drain it well.
- In a wide pan over medium heat, heat the oil.
- Add sugar and cook, stir it regularly, until sugar is lightly browned and dissolved.
- Add Bagoong and cook stirring regularly, for about 3 to 5 minutes or until the color darkens.
- Add minced peppers, if using.
- In a small bowl, combine the cornstarch and water and stir until it becomes smooth.
- Add the cornstarch slurry to the pan and stir until it becomes well-distributed. Continue to cook until the shrimp paste is slightly thickened.
So what nutrition will this condiment give us?
It gives us calories, carbohydrates, protein, fat, saturated fat, cholesterol, sodium, sugar, vitamin A, vitamin C, calcium and iron! Wow, this condiment sure is pretty nutritious sure is good to try!
Well anyways that's all the information I have about Bagoong, I hope this condiment will give you some interest!
Also if you wanna know more about Bagoong, here are the links I referred my information to:
https://www.kawalingpinoy.com/how-to-make-ginisang-bagoong/
https://en.m.wikipedia.org/wiki/Bagoong
https://www.yummy.ph/lessons/cooking/shrimp-paste-bagoong-recipes-a00261-20181103-lfrm
https://www.pinterest.ph/pin/182958803595084041/
https://www.pepper.ph/how-do-you-eat-your-bagoong-here-are-the-best-filipino-dishes-with-bagoong/
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