Bagoong Sauce

Name: Bagoong Sauce
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Filipino
Ingredients: Fermented shrimp paste (bagoong alamang, store-bought base) — 150 g (2/3 cup); Garlic cloves, minced — 4; Onion, diced — 1 small; Fresh tomato, diced — 1 small; Sugar — 20 g (4 tsp); Vinegar — 15 ml (1 tbsp); Vegetable oil — 30 ml (2 tbsp)

The Quirky Foodster Team

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10 min

Prep

17 min

Cook

Ingredients

Fermented shrimp paste (bagoong alamang, store-bought base) — 150 g (2/3 cup)
Garlic cloves, minced — 4
Onion, diced — 1 small
Fresh tomato, diced — 1 small
Sugar — 20 g (4 tsp)
Vinegar — 15 ml (1 tbsp)
Vegetable oil — 30 ml (2 tbsp)

Method

Heat oil in a skillet over medium heat; sauté onion and garlic until softened, about 5 minutes.
Add diced tomato, cook 3-4 minutes until softened.
Stir in bagoong paste, cook 5-7 minutes, stirring frequently, until fragrant and slightly darkened.
Add sugar and vinegar, stirring to balance the pungent saltiness.
Simmer 5 minutes more until well combined; cool before serving or storing.

Cultural Background: A pungent fermented fish or shrimp paste, bagoong is a Philippine culinary cornerstone, used both as a standalone condiment and as a flavouring base for dishes like kare-kare and pinakbet, reflecting centuries of indigenous fermentation practice.

Tips: • Cooking the raw bagoong with aromatics and a touch of sugar significantly mellows its intensity into a more approachable table condiment. • Store-bought bagoong alamang as a base saves the lengthy traditional fermentation process while still giving an authentic result.

Variations: • Use bagoong isda (fermented fish paste) instead of shrimp for a different regional variation. • Serve raw and unsauteed alongside green mango for a classic simple pairing.

Storage: Refrigerate in a sealed jar up to 1 month.

Reheating: Reheat gently if serving warm, though also good at room temperature. Nutrition (per serving) Approx. 35 kcal, 2 g protein, 2 g fat, 3 g carbohydrate per 15 g serving.

FAQs: What is bagoong traditionally used for? A condiment for green mango, a flavouring base for kare-kare (oxtail peanut stew) and pinakbet (vegetable stew), and a rice topping. Is bagoong very fishy tasting? It's intensely savoury and pungent in its raw form; cooking with aromatics and sugar, as in this recipe, mellows it into a more balanced condiment.