Bagoong Alamang 340 gr
Bagoong Alamang is a salted shrimp pasta that can serve as a basis in various Eastern dishes.
Bagoong Salted Shrimp Fry Alamang
Bagoong Salted Shrimp Pasta Alamang is a household name in Filipino cuisine. These small shrimps are salted and preserved. This product is widely used in dishes such as Kare Kare and other typical Filipino meals. Before consuming, you must still heat the bagoong alamang.
Shrimp pastes have been made in Southeast Asia and South China for centuries. There are, in principle, two forms of shrimp paste. An opaque variant that is also called trassi(e) and a transparent, gelatinous variant that is called Petis Udang in Malay and Indonesian and Bagoong in Filipino.
The production process of the opaque variant consists of raw shrimp being ground (usually first), after which it is mixed with salt (and sometimes sugar). It is then allowed to ferment for some time. During or after the fermentation period, it is dried in the sun. Most Indonesian and Malaysian shrimp pastes are then compressed into cakes and possibly further dried. With the Chinese and Thai shrimp pastes, the dried cakes are first ground before they are sold. In the transparent variant, finely ground shrimp are first mixed with salt, sugar, and flour, after which it is fermented into a paste. This syrupy, transparent variant is of course not dried.
Both variants can best be stored in a well-sealed jar (glass or PET). Traditional shrimp pastes have a long shelf life due to their high salt content. They can be stored very well at room temperature because they were developed in tropical countries where, for modern times, refrigerators were of course not available.
Shrimp 65%, salt, water, vinegar.
Also know as: Bagoong Alamang
Country of origin: Philippines
Content: 340 gr
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