Teresa's Recipes
Bagoong
Bagoong is a beloved Filipino condiment that brings a savory umami punch to any dish. Made from fermented shrimp, it's a staple in Filipino cuisine, often used to elevate the flavors of traditional dishes like pinakbet and kare-kare. Its rich, salty taste is perfectly balanced with hints of sweetness and acidity, making it a versatile accompaniment that enhances everything from rice to stir-fries. With its roots dating back to early Filipino settlements, bagoong reflects the country’s deep connection to the sea and its bountiful resources.
Ingredients
- 2 tablespoons Cooking oil
- 1/2 cup Water
- 1/4 cup Vinegar
- 1 tablespoon Sugar
- 1 medium, diced Tomato
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1 cup Fermented shrimp paste
Dietary Notes
- Servings: 10
- Dish Type: Condiment
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 70
- Fat: 3g
- Carbs: 6g
- Protein: 5g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Heat the cooking oil in a pan over medium heat until shimmering.
- Add the minced garlic and chopped onion to the pan, sautéing them until they become fragrant and translucent, about 3-4 minutes.
- Stir in the diced tomato and continue to cook until softened, approximately 2-3 minutes.
- Add the fermented shrimp paste to the pan, mixing it thoroughly with the sautéed ingredients to combine the flavors.
- 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.
- Add the sugar and continue to simmer for an additional 2 minutes, allowing the sweetness to balance the salty shrimp paste.
- Remove the pan from heat and let the bagoong cool to room temperature.
- Transfer the bagoong to a clean jar or container and store it in the refrigerator, where it can keep for several weeks.
- Serve as a condiment alongside your favorite Filipino dishes, or try it as a flavor enhancer in stir-fries, grilled meats, or vegetable dishes.
Tips
- For a spicier version, consider adding minced chili peppers during the sautéing process.
- You can substitute the shrimp paste with fish sauce if you prefer a milder flavor.
- Bagoong can also be used as a marinade for meats to infuse them with savory depth.