
Ginisang Bagoong






Ingredients
- 2 cups bagoong alamang, preferably colorless
- 1/4 cup canola oil
- 1/2 cup regular sugar
- 2 Thai chili peppers, optional
- 1 tbsp corn starch
- 2 tablespoons water
Steps
- Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
- In a wide pan over medium heat, heat oil.
- Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
- Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
- Add minced peppers, if using. In a small bowl, combine corn starch and water and stir until smooth.
- Add cornstarch slurry to the pan and stir until well-distributed. Continue to cook until the shrimp paste is slightly thickened.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.