Shrimp paste or popularly known to us Filipinos as alamang is not only made from shrimp. Small fish, small prawn and krill can be used to make shrimp paste. Shrimp paste is made by mixing salt with either shrimp or fish or both. The mixture is stored overnight, drained and sun-dried. The dried mixture is ground and packed in an earthen container.
We, Filipinos always want a dish that is more tasty and so since we have rice as staple food, we often find a good dish to serve as its partner.
- 1/2 kilo pork belly, sliced into small pieces
- 1 bottle alamang
- 2-3 pcs. bird’s eye chilli
- Sliced onions
- 6 gloves minced garlic
- Heat wok and add pork , fry until crunchy. Set aside.
- In the same pan, saute garlic until golden brown.
- Pour in alamang 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 onions and more chili if needed.
- One optional ingredient is catsup. The catsup adds a hint of color to the drab alamang, while improving its texture with the natural viscosity of banana flavored catsup. The tamis-anghang character of banana catsup balances the saltiness of preserved baby shrimp.
- You can also use any other meat as desired. No meat ingredient is fine as well.
- This cooked mixture can also be used as dip for green mangoes.
- Store cooked product in an air-tight container in a fridge to prolong shelf life.
- This can be used to flavor cook veggies; in pinakbet, ginisang upo, ginisang munggo, kangkong, sitaw,eggplant, etc.
- Best dip also for fried or grilled fish. Squeezed in few lemon extract or plain white vinegar.