Recipe of bagoong alamang (fermented tiny shrimps)
Shaina Mavreen D. Villaroza
Recipe on Bagoong Alamang (Fermented Tiny Shrimps)
1 cup rock salt
3 cups anchovies/dilis (for fish paste) or shrimp fry (for shrimp paste)
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
• 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
• 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)
• 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.