Shopping cart

Your cart is currently empty

Your shopping cart contains products made of glass, please be aware that this is at your own risk.
Monika Bagoong Alamang Guisado 340 gr
Monika Bagoong Alamang Guisado 340 gr

Bagoong Alamang Guisado 340 gr

Incl. tax

Bagoong Alamang is salted tiny shrimp, which serve as a basis in many oriental dishes.

In stock (8) (Delivery timeframe:1-3 days)

Bagoong Alamang Guisado

Bagoong Alamang Guisado is a traditional dish from Filipino cuisine. It is a delicious and savory sauce made from fermented shrimp, known as "alamang" in Tagalog, along with various herbs and spices.

To make Bagoong Alamang Guisado, fresh shrimp is fermented in salt and then cooked with garlic, onions, tomatoes, and sometimes chili peppers for an extra kick. The combination of fermented shrimp and the herbs and spices creates a strong and intense flavor. The sauce has a rich umami taste with a slightly salty and spicy undertone.

Bagoong Alamang Guisado is often used as a condiment and added to various dishes in Filipino cuisine. It is commonly served with rice as a side dish or used as an ingredient in popular dishes like Kare-Kare (a peanut sauce stew) or Binagoongan (pork stewed in bagoong sauce).

The taste and consistency of Bagoong Alamang Guisado can vary depending on the region and personal preference. Some variants are thicker and more concentrated, while others have a slightly softer and more liquid texture.

This dish is beloved by many Filipinos for its unique flavor and its versatility in different dishes. Adding Bagoong Alamang Guisado can bring an intense and delicious flavor dimension to Filipino meals.

Shrimp pasta

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.

Production process

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 60%, salt 19.5%, water, sugar, sugarcane vinegar, flavor enhancer E621, preservative E202.


Also known as: Sauteed Tiny Shrimp Alamang Guisado
Country of origin: Philippines
Brand: Monika
Code: 022392573016
Content: 340 gr (12 Oz)


  • Your shopping cart contains products made of glass, please be aware that this is at your own risk.
Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »