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Ginisang Bagoong (Sauted Shrimp Paste)
I like cooking my own shrimp paste. Although the ones you can buy from the groceries tastes good too, they are days that I like the ones I make. Ingredients
- 1/4 kilo raw bagoong (shrimp paste)
- 5 cloves of garlic (minced)
- 1 big onion (minced)
- 1 teaspoon red chili (chopped)
- 5 medium tomatoes (diced)
- 1/4 cup canola oil
- 2 tbsp olive oil (optional)
Directions
- In a hot non-stick pan, saute garlic, onions and tomatoes in hot oil until limp.
- Add chilli and stir until oil separates.
- Pour in bagoong and cook over low heat, stirring frequently to avoid scorching.
- Simmer until reduced by 1/3 and bagoong changes color.
- Taste and add more sliced chili if needed.
- Pour the olive oil just before you turn the heat off.
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