Deutsch: Fermentierte Garnelenpaste / Español: Pasta de camarones fermentados / Português: Pasta de camarão fermentado / Français: Pâte de crevettes fermentées / Italiano: Pasta di gamberetti fermentata

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 with its pungent aroma. Bagoong alamang is a staple in many Filipino households and is often used to add depth and complexity to dishes.

General Description

Bagoong alamang is made by fermenting small shrimp or krill with salt for several days to weeks, allowing it to develop its distinctive flavour and aroma. The fermentation process preserves the shrimp, breaks down proteins into amino acids, and produces a thick, paste-like condiment that varies in colour from pink to dark brown, depending on the ingredients and fermentation duration.

The condiment is typically sautéed with garlic, onions, and sometimes tomatoes and spices to create a more refined version known as ginisang bagoong alamang, which is used as a dip or topping. It can be used straight from the jar in cooking or as a side condiment to complement various dishes.

Application Areas

Bagoong alamang is used in various culinary contexts within Filipino cuisine:

• Flavouring for Main Dishes: It is a key ingredient in traditional Filipino dishes like Kare-Kare (a peanut-based stew) and Pinakbet (a vegetable stew), where it enhances the dish with its umami-rich taste.
• Dipping Sauce: Often served as a dipping sauce for green mangoes, bagoong alamang provides a salty and savoury contrast to the tartness of the fruit.
• Rice and Side Dishes: It can be mixed with rice or used as a side condiment to enhance the flavours of simple meals like fried fish or grilled meats.
• Toppings: Commonly used as a topping for various dishes to add an extra layer of flavour, including over eggs, fried rice, or sautéed vegetables.

Well-Known Examples

• Kare-Kare: A Filipino stew made with oxtail, vegetables, and a thick peanut sauce, often served with bagoong alamang on the side to add a salty contrast to the rich and creamy dish.
• Pinakbet: A popular Ilocano vegetable stew cooked with shrimp paste and a variety of vegetables like eggplant, bitter melon, and squash.
• Green Mango with Bagoong Alamang: A popular Filipino snack where unripe, sour mango slices are dipped in sautéed shrimp paste, creating a unique blend of sour, salty, and umami flavours.
• Binagoongan: A dish where pork is cooked in bagoong alamang, garlic, onions, tomatoes, and vinegar, creating a rich, savoury, and slightly sweet flavour profile.

Treatment and Risks

While bagoong alamang is a beloved and versatile ingredient, there are a few considerations:

• High Sodium Content: Due to the salt used in fermentation, bagoong alamang is high in sodium, which may pose health concerns if consumed in excess, especially for individuals with hypertension or those monitoring their salt intake.
• Allergies: As it is made from shrimp, bagoong alamang can trigger allergic reactions in individuals with shellfish allergies.
• Strong Aroma: The pungent smell of bagoong alamang can be off-putting to some, particularly those not accustomed to fermented foods.

Similar Terms

• Patis (Fish Sauce): Another Filipino condiment made from fermented fish, often used in similar contexts for seasoning and flavour enhancement.
• Thai Shrimp Paste (Kapi): Similar in use and preparation, kapi is a fermented shrimp paste used extensively in Thai cooking, with a slightly different flavour profile due to regional variations in ingredients and fermentation methods.
• Sambal Terasi: An Indonesian chilli paste made with fermented shrimp paste, adding a spicy and umami-rich kick to dishes.

Summary

Bagoong alamang is a traditional Filipino fermented shrimp paste known for its strong, salty, and umami-rich flavour. It plays a crucial role in enhancing the taste of various Filipino dishes, from stews like Kare-Kare to simple snacks like green mangoes. Despite its strong aroma and high sodium content, bagoong alamang remains a beloved condiment in Filipino cuisine, cherished for its ability to elevate the flavours of a wide range of dishes.

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