Alamang refers to the Filipino word for "tiny shrimps". It is often used to make fermented sauce called Bagoong Alamang. A popular side condiment for a dish called Kare-Kare and partner of sliced green mangos as salad.

Description

Alamang is a popular Filipino condiment made from fermented shrimp or krill. It has a strong, salty, and briny flavor that adds a savory punch to dishes. The fermentation process gives alamang a unique umami taste that is both complex and intense. This condiment is commonly used in Filipino cuisine to enhance the flavor of dishes such as stews, soups, and fried rice. Alamang is often mixed with garlic, onions, and other seasonings to create a flavorful sauce or paste.

Its pungent aroma may be off-putting to some, but for those who enjoy it, alamang can elevate the taste of a dish to new heights. It is a versatile ingredient that can be used in both traditional and modern recipes, adding depth and richness to the overall flavor profile. Alamang is a staple in many Filipino households and is cherished for its bold and distinct taste.

Application Areas

• Used as a condiment for dipping sauces
• Added to soups and stews for a savory kick
• Mixed with rice for a flavorful fried rice dish
• Combined with vinegar and spices to create a shrimp paste sauce

Treatment and Risks

• Some individuals may be allergic to seafood and should avoid consuming alamang
• Proper storage is essential to prevent spoilage and foodborne illnesses
• Excessive consumption of alamang may lead to high sodium intake, which can be harmful to health

Examples

• Alamang fried rice
• Sinigang with alamang dipping sauce
• Kare-kare with alamang bagoong

Similar Concepts and Synonyms

• Bagoong alamang
• Shrimp paste
• Belacan

Articles with 'Alamang' in the title

• Dried Alamang: Dried Alamang in the food context refers to tiny, dried shrimp that are a staple ingredient in many Southeast Asian cuisines, particularly in the Philippines
• Bagoong alamang: Bagoong alamang is a Filipino condiment made from tiny fermented shrimp or krill, known as alamang, mixed with salt. It is widely used in Filipino cooking as a flavour enhancer and is known for its strong, salty, and umami taste, along . . .

Summary

Alamang is a fermented shrimp or krill condiment popular in Filipino cuisine for its strong, salty, and briny flavor. It is versatile and adds a unique umami taste to dishes, enhancing their overall taste profile. While some people may find its aroma overpowering, it is a beloved ingredient in many Filipino households for its bold and distinct flavor.

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