Instructions

1. Heat the cooking oil in a pan over medium heat until shimmering.
2. Add the minced garlic and chopped onion to the pan, sautéing them until they become fragrant and translucent, about 3-4 minutes.
3. Stir in the diced tomato and continue to cook until softened, approximately 2-3 minutes.
4. Add the fermented shrimp paste to the pan, mixing it thoroughly with the sautéed ingredients to combine the flavors.
5. Pour in the water and vinegar, stirring well. Allow the mixture to come to a gentle simmer, letting it cook for 5 minutes to meld the flavors.
6. Add the sugar and continue to simmer for an additional 2 minutes, allowing the sweetness to balance the salty shrimp paste.
7. Remove the pan from heat and let the bagoong cool to room temperature.
8. Transfer the bagoong to a clean jar or container and store it in the refrigerator, where it can keep for several weeks.
9. Serve as a condiment alongside your favorite Filipino dishes, or try it as a flavor enhancer in stir-fries, grilled meats, or vegetable dishes.