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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

  1. Using a fine-mesh sieve, rinse shrimp paste under cold, running water to rid of excess saltiness. Drain well.
  2. In a wide pan over medium heat, heat oil.
  3. Add sugar and cook, stirring regularly, until sugar is dissolved and lightly browns.
  4. Add bagoong and cook, stirring regularly, for about 3 to 5 minutes or until color darkens.
  5. Add minced peppers, if using. In a small bowl, combine corn starch and water and stir until smooth.
  6. 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.