Bagoong alamang is a type of Filipino shrimp paste made from small shrimp fermented with salt. It has a strong smell and a very salty, savory taste.
In Filipino cooking, it's used in many ways. It can be cooked into dishes like binagoongan and Bicol express, or served on the side of dishes like kare-kare. Many people also enjoy it with green mangoes.
In this post, you'll learn what bagoong alamang is, what it tastes like, and how it's used in Filipino cooking.
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What is Bagoong Alamang?
Bagoong alamang is a fermented shrimp paste made from small shrimp and salt.
The shrimp are mixed with salt and left to ferment for weeks or months. Over time, they break down and develop a strong smell and a deep savory flavor.
In the Philippines, bagoong alamang is used in different ways. It can be cooked into dishes or served as a condiment on the side.
You'll often see it paired with dishes like kare-kare or eaten with sliced green mangoes.
What Does Bagoong Alamang Taste Like?
Bagoong alamang is very salty and savory, with a strong shrimp flavor.
It also has a strong smell on its own. But when it's cooked or mixed into dishes, the flavor becomes more balanced and adds a deep savory taste.
Because it's so salty and concentrated, it's usually used in small amounts to season food.
Bagoong Alamang vs Fish Sauce
Both bagoong alamang and fish sauce (patis) are fermented seafood ingredients used in Filipino cooking. They add a salty, savory flavor to dishes, but they are not the same.
Bagoong alamang
- Made from small shrimp
- Thick, paste-like texture
- Strong shrimp flavor
- Often used as a condiment or cooked into dishes
Fish sauce
- Made from fermented fish
- Thin liquid, similar to soy sauce
- Salty and savory with a fish flavor
- Usually used as a seasoning in soups, marinades, and sauces
To put it simply, bagoong alamang is a paste made from shrimp, while fish sauce is a liquid made from fish.
What is Bagoong Alamang Made of?
Bagoong alamang is made from small shrimp and salt.
The shrimp are mixed with salt and left to ferment for weeks or months. During this time, the shrimp break down and develop their strong smell and deep savory flavor.
The result is a thick shrimp paste that is used to season many Filipino dishes.
Types of Bagoong Alamang
In the Philippines, bagoong alamang is usually sold in two common forms.
Raw bagoong alamang
This is the uncooked version. It's usually pink or reddish and has a strong smell. It is often cooked before being added to dishes.
Ginisang bagoong
This is sautéed shrimp paste. It is cooked with aromatics and sometimes a little sugar, giving it a darker color and a more balanced flavor. It is often used as a condiment or added to recipes.
You may also see regional varieties, such as balaw from Bicol, which is a thicker fermented shrimp paste with a stronger aroma.
How to Buy Bagoong Alamang
Bagoong alamang is usually sold in jars or plastic containers at Filipino and Asian grocery stores.
You'll often find two types: raw bagoong and ginisang bagoong (sautéed shrimp paste). Choose the type depending on how you plan to use it.
When buying bagoong alamang, check that the container is well sealed and look for a product with a natural color, if possible.
Popular brands of sautéed bagoong include Barrio Fiesta and Kamayan, which are commonly available in many stores.
How to Store Bagoong Alamang
After opening, keep bagoong alamang tightly covered in the refrigerator.
Because it's fermented and salty, it keeps for a long time when stored properly.
Always use a clean spoon when taking some from the jar. This helps prevent contamination and keeps it fresh longer.
Filipino Recipes with Bagoong Alamang
Bagoong alamang is used in many Filipino dishes. It can be cooked into recipes or served as a condiment on the side.
Here are some common dishes that use bagoong alamang:
- Kare-kare: A peanut-based stew usually served with bagoong alamang on the side.
- Binagoongan: Pork cooked with shrimp paste and aromatics.
- Bicol express: Pork cooked with coconut milk, chilies, and shrimp paste.
- Pinakbet: A vegetable dish flavored with shrimp paste.
- Laing: Dried taro leaves cooked in coconut milk and shrimp paste.
- Bagoong fried rice: Fried rice flavored with sautéed shrimp paste.
- Bagoong guisado: Shrimp paste sautéed with garlic, onion, and tomatoes.
- Ensaladang mangga: Green mango salad served with sautéed shrimp paste.
- Ensaladang talong: Roasted eggplant salad sometimes mixed with shrimp paste.
FAQs About Bagoong Alamang
Some bagoong alamang is sold raw, which means it hasn't been cooked yet. There is also ginisang bagoong, which is sautéed shrimp paste.
Raw bagoong alamang is usually cooked before adding it to dishes. Ginisang bagoong is already sautéed and can be used as a condiment.
No. Bagoong alamang is a thick paste made from shrimp, while fish sauce is a liquid made from fermented fish.
Kare-kare has a mild sauce, so bagoong alamang adds saltiness and extra flavor.
Bagoong alamang contains some protein and minerals from shrimp. But it's very salty, so it's best used in small amounts.
More Filipino Food Guide
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Carl says
I always use the sauteed variety. For some reason, the raw, pink shrimp paste turns me off. It also smells bad. Lol thanks for this helpful post.
Nora Rey says
I totally understand! The sautéed variety definitely has a more mellow aroma and is ready-to-eat. The raw shrimp paste has a stronger scent which can be off-putting for some. Both versions have their own unique characteristics and applications in Filipino dishes. I'm glad you found the post helpful! 😊🦐