Written on 8/12/2008 09:17:00 PM by C.A. aka "t'que"
This recipe is the one we see in wet supermarkets, also known as, Salted Tiny Shrimps. Instead of buying it. I made my own from fresh alamang. The husband wouldn't eat bagoong if it is not homemade. That's how picky he is!
- a kilo of fresh alamang
- 2 tbsps iodized coarse salt
- 6 tbsps white vinegar
Wash the fresh alamang twice with running water. Removing any fish, seashells you see. Using a colander, drain for at least 3 hours.
In a stainless or glass bowl, put the alamang and sprinkle salt. Mix well. Cover with a colander. Stand aside for 24 hours. If possible, put in direct sunlight but make sure that flies would not penetrate the mixture.
After a day, Put the alamang in a wok or kawali. Drizzle over the vinegar. Do not mix at this point. Place over medium-high fire. Bring to boil. Keep boiling for 2 minutes or until very fragrant. Mix well. Reduce fire to low and cook for 30 minutes or until all liquid evaporates. Stirring every 10 minutes.
Remove from pan. Place in a glass container. Let it cool. Cover tightly. Put inside the fridge for future use.
This condiment is used to make dishes salty like Pinakbet, Bicol Express and sometimes in fried rice. The most common cooked with this, is the ever famous Sautee'd Bagoong Alamang. If you enjoyed this post Subscribe to our feed