bagoong

i can write a very lengthy subject about this condiment as it touches the culinary roots of the filipinos. you'll find this very aromatic food all over the country. but on this article, i will just show you how to make good bagoong the easy way. the secret here is generosity when using garlic.

the pork fat and skin leftovers i used here are the fat portion of our porkchop leftover.

bagoong

2 cups salted shrimp fry
1 large full head garlic, chopped
1 large white onion, chopped
1 1/2 cup oil
1 teaspoon anato powder
pork fat and skin leftovers

in a pan, heat the oil. add the garlic stiring constantly till evenly golden brown. add the chopped onion. stir till limp. add the salted shrimp fry and the pork fat left overs.

if you want the bagoong less salty, rinse the salted shrimp fry under running water till the saltiness is reduced. the longer you wash, the blander it gets. Following my taste, i did not wash the shrimp fry.

stir until the shrimp fry is well cooked or for about 10 minutes. if a bit dry, add more oil. add the anato powder to improve the color. simmer for 2 minutes more.

bagoong can be served with green mango, singkamas, boiled eggplants, sitaw, ampalaya or pechay. may be used with dips when mixed with vinegar, calamansi, kamias, or tamarind broth. may be used as flavor for saute meals, fried rice, or mixed with mayo.

the use of bagoong listed here is only the tip of the iceberg. you'll enjoy it anywhere possible.