Home / Kitchen Recipes / How to Make Ginisang Bagoong

How to Make Ginisang Bagoong

How to Make Ginisang Bagoong

As the downstairs of the condo is pretty dark what with a high fence and huge trees surrounding the perimeter, I usually shoot my food photos at the outside front of the house (yes, I get plenty of curious stares from passing neighbors) to get the best natural light. This means I have to plate the food in the kitchen and lug food, props and all outside to set on a portable table for picture taking. I was in the middle of balancing the blue plate of mangoes, jar of ginisang bagoong and a couple of mangoes with both hands and trying to open the door with one leg when G came down from his room. He took one look at my sliced mangoes with a glob of shrimp paste on the side and the resident smarty pants remarked, “Ewwww, you eat mangoes with shrimp paste?“. Yes, G. We, Filipinos, eat mangoes with shrimp paste. Weird as it may be to the uninitiated, crisp mangoes are indeed the perfect canvas for generous dollops of pungent shrimp paste, with the sourness of the fruit beautifully complimented by the saltiness of the bagoong. It is a combination needed to be experienced to be better appreciated.

Bagoong is a fermented condiment made of minute shrimp or krill. Also widely used in other Southeast Asian cuisine, it is a common ingredient in Filipino cooking such as in pinakbet and binagoongan. Although it can be consumed “fresh”, a further step of “sauteing” makes it a better pair for dishes such as kare kare and of course, green mangoes. In this ginisa, the fresh bagoong is cooked in vinegar to cut through the brine and brown sugar to achieve a nice balance of sweet and salty.

Sautéed Shrimp Paste or Bagoong Guisado are fermented small shrimps (called alamang) that were sautéed with garlic, onion, tomato, and pork. This can be considered either as a dish or as a condiment.

As a stand alone dish, Bagoong Guisado can be simply eaten with steamed rice. Do you like Bagoong Fried Rice? You can make one by checking-out the garlic fried rice recipe; try adding 1/4 cup of Bagoong Guisado to the recipe. I will publish a separate recipe post, soon


  • Heat a pan and sear the pork until the oil comes out.
  • Add garlic, onion, and tomato then sauté for 3 minutes.
  • Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile.
  • Transfer to a serving bowl and serve.
  • Share and enjoy!
Some brands of bagoong alamang are saltier than others. Depending on the saltiness, I like to briefly rinse with cold water and squeeze dry the fresh bagoong before sauteing to extract some of the brine.

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