Cookbook:Bagoong Alamang
| Bagoong Alamang | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
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Bagoong alamang is a condiment from the Philippines made from fermented tiny shrimp (alamang). Depending on the location, it may also be called bagoong armang, uyap, ginamos, balaw or dayok. The fermentation process can last from weeks to months, with longer fermentation resulting in stronger flavor.
Production
[edit | edit source]Tiny shrimp or krill are first cleaned, then mixed with salt. This combination is left to ferment for 1–2 months to make a savory condiment.[1] On its own, the paste is grey, but it is often colored pink using rice inoculated with a red mold.[1] It has a fishy, umami flavor.
Use
[edit | edit source]Bagoong alamang can be served as a raw condiment. It is also used in cooking to provide a savory flavor to dishes.[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Koppe, Jaclyn Clemente. "All About Bagoong, The Philippines' Famous Fermented Seafood Paste". Tatler Asia. Retrieved 2023-12-12.
- ↑ Embiricos, George (2015-06-18). "Get Familiar With Bagoong, The Stinky Secret Weapon Of Philippine Cuisine". Food Republic. Retrieved 2023-12-12.