Shaina Mavreen D. Villaroza
Microbiology
Recipe on Bagoong Alamang (Fermented Tiny Shrimps)
Ingredients:
1 cup rock salt
3...
Directions:
• Heat oil in a saucepan.
• Sauté garlic, ginger and onion.
• Add fish or shrimp paste. Cook at low heat for 5...
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Recipe of bagoong alamang (fermented tiny shrimps)

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A Simple Recipe of Filipino food called Bagoong Alamang or maybe fermented shrimp paste in english.

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Recipe of bagoong alamang (fermented tiny shrimps)

  1. 1. Shaina Mavreen D. Villaroza Microbiology Recipe on Bagoong Alamang (Fermented Tiny Shrimps) Ingredients: 1 cup rock salt 3 cups anchovies/dilis (for fish paste) or shrimp fry (for shrimp paste) Directions: For fish paste • Place anchovies in strainer and rinse under running tap water. • Drain well. • In a bowl, place anchovies and add rock salt. • Mix well (hint: the best way to mix it is with your hands, wear plastic gloves if you hate the clinging smell) • Transfer mixture into a tightly sealed plastic or glass container. Don’t fill the container to the brim. Leave some air space to allow it to properly ferment. • Keep in a cool and dry place, away from direct sunlight for 1-2 months. You can even store it for a longer period of time. • Serve as is with a dash of lemon, dayap or kalamansi, or you can also cook it (see directions below). For shrimp paste • Clean shrimp fry by removing any debris (read as small fishes or clams that may have inadvertently been included). • In a bowl, place shrimp fries and rock salt. • Follow the mixing and storing directions as that of the fish paste. If you desire to serve it cooked, here are the ingredients: 1 cup fish or shrimp paste 2-3 tablespoons canola oil 4 cloves garlic, minced 1 medium-sized onion, minced about 2 inches ginger, minced 1 tablespoon vinegar (for shrimp paste) 2 tablespoons or more (if you prefer it to be sweet) brown sugar (for shrimp paste)
  2. 2. Directions: • Heat oil in a saucepan. • Sauté garlic, ginger and onion. • Add fish or shrimp paste. Cook at low heat for 5 minutes. *If you are cooking fish paste then you are already done. Serve and enjoy. • Add sugar and mix well. • Add vinegar and leave untouched for 5 minutes. • Stir a little and remove from heat. You can keep the cooked fish or shrimp paste in a tightly sealed glass bottle. For those who prefer a spicy taste, you can add some chilli flakes or small red hot pepper. Source: http://www.testedkitchen.com/how-to-make-bagoong-fish-or-shrimp-paste/#ixzz1o2zT8Pqv

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