Ginisang Bagoong Alamang (Shrimp Paste)

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  • 1/4 Bagoong alamang
  • 1/8 Brown sugar
  • 3 tbsp vinegar (to lessen saltiness)
  • 5 cloves garlic
  • 1 onion
  • 1 Long chili (siling haba)
  • 1 Cayenne pepper (siling labuyo)
  • 1 pc calamansi (optional)


  1. Saute garlic to medium toast, divide your mince onion in 2 parts and saute the 1 part.
  2. You can add the 2nd part of the minced onion once the alamang is almost cooked. You may also add tomato in your sauteed onion and garlic. (for longer shelf life, it is best not to add tomatoes).
  3. You can then add ¼ bagoong to your sauteed onion and garlic using very low heat. And continuous stirring.
  4. Add in vinegar, but don’t stir it. (to let the acid evaporates from the simmer) If you’re not using non stick pan, you can tilt and shake the pan to prevent it from sticking to the bottom.
  5. Let it simmer for a few minutes and stir it again. Add your brown sugar and stir it until dissolved.
  6. Finally, sprinkle your chopped cayenne pepper and long chili, minced onion, a drop of calamansi juice and a few tsp of oil to moisten the mixture. Stir it a bit and turn off heat once done.

Topped it with toasted garlic for extra flavor.

By: Mama’s Guide