{"id":9859,"date":"2022-04-19T23:01:00","date_gmt":"2022-04-20T06:01:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=9859"},"modified":"2022-04-19T23:02:54","modified_gmt":"2022-04-20T06:02:54","slug":"how-to-make-ginisang-bagoong","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/how-to-make-ginisang-bagoong\/","title":{"rendered":"How to Make Ginisang Bagoong"},"content":{"rendered":"\n

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.<\/em><\/p>\n\n\n

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Ginisang Bagoong<\/figcaption><\/figure><\/div>\n\n\n\n\n

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 her secret to the best lumpiang sariwa<\/a> while my other aunt taught me how to make her killer ginisang bagoong<\/em>.<\/p>\n\n\n\n

I hope you try their special recipes 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.<\/p>\n\n\n

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What is Bagoong<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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, a clear, yellowish liquid that accumulates on top.<\/p>\n\n\n\n

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

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\"sauteing<\/figure><\/div>\n\n
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\n\n\t\t\t\tHelpful Tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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