This is a classic recipe from my grandmother's recipe book. My memories of this would be that of harvest season when we would go up to Guadalupe hills to gather green and ripe mangoes to sell at the local market. You would then expect that she would have her freshly cooked, "pitcher" full of her famous bagoong alamang (shrimp paste) on top of the table the next day. Nothing really cements chit-chat moments more than teeming green mangoes and limitless bagoong. Mind you, this is not your ordinary and plain tasting bagoong. Yes! those are just 4 ingredients but it if it is cooked with love, your family will have endless fond memories, just like what we have, up until now. Much love for my lola Letty. <3
- about 200 grams / Php 50 worth of fermented shrimp
- 1/4 kilo white sugar
- 20 pcs. finger chillies (siling labuyo), stems chopped off (adjust this to your liking)
- 7-10 pcs of chopped garlic
- 3- tbsp. of water
- 1/4 cup oil
Heat oil in pan, saute in finger chillies for about 30 seconds, add garlic and saute for 1 minute.
Add in fermented shrimp, stir until chillies and garlic are evenly distributed with the shrimp.
Add in 3 tbsp. water, stir
Add in sugar. Upon adding sugar, always fold the mixture until the flavors marry.
*Leaving it unattended, will burn the caramelized sugar thus, it will not produce the right consistency for your shrimp paste.
I will be posting a separate entry for the Binagoongang Baboy recipe.