30 June, 2020
How to Make Ginisang Bagoong
Learn how to make This sauteed shrimp paste is the perfect medley of sweet, savory, and spicy and makes a great condiment to green mangoes and your favorite dishes.
My yearly vacations to the Philippines are always a food-venture! I have aunts who love to cook as much as I do, and it’s exciting to learn from them. On my recent trip, one of my aunts shared with me her secret to the best sariwa while my other aunt taught me how to make her killer
I hope you give their special recipes a try because they’re the bomb! My aunt’s sauteed shrimp paste is so much better than mine; I am updating this post to reflect her method.
is a fermented condiment made of minute shrimp or krill. These small crustaceans are cleaned in a brine solution and mixed with salt.
The mixture is kept in earthen jars and allowed to ferment for about 1 to 3 months, with food coloring added to give the paste its characteristic red or pink hue. A by-product of this process is fish sauce which is a clear, yellowish liquid that accumulates on top.