Monika Bagoong Alamang is a traditional Filipino shrimp paste made from tiny shrimp preserved with salt. It has a distinctive salty, savoury shrimp flavour and is used to season vegetable, meat and rice dishes.

Bagoong is often served alongside Kare-Kare, a Filipino stew with peanut sauce. It can also be sautéed with garlic, onion and optional chilli, or served as a dip for green mango (manggang hilaw). Filipino preparations range from intensely salty to sweet and spicy. This product must be heated before consumption; start with a small amount because of its strong flavour.

Background

Shrimp paste has a long history in Southeast Asia and southern China. The supplied background distinguishes dried, opaque shrimp pastes (such as trassi) from softer paste varieties. Production methods vary by region; this general description does not establish the manufacturing process of Monika Bagoong Alamang.

Preparation and storage

Heat the shrimp paste before consumption. Use a small amount initially. Store according to the package instructions; general information about the shelf life of traditional shrimp paste is not a product-specific storage instruction.

Ingredients and allergens

Shrimp 60%, salt 19.5%, water, sugar, sugar cane vinegar, flavour enhancer E621, preservative E202.

Product specifications

Keywords: Bagoong Alamang, Bagoong, Monika shrimp paste, Filipino shrimp paste, salted shrimp paste, fermented shrimp paste, Kare-Kare bagoong, green mango dip, manggang hilaw, ginisang bagoong, bagoong na alamang, pâte de crevettes salées, pasta de camarones salados, 虾酱