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.
Bagoong Guisado Regular 230 gr
Bagoong Guisado Regular 230 gr

Bagoong Guisado Regular 230 gr

€3,95
Incl. tax

Bagoong Guisado spicy from Dagupan is a household name in Filipino cuisine. These small shrimps are baked with garlic, onions, salt. This product is widely used in typical Filipino meals.

In stock (12) (Delivery timeframe:1-3 days)
-
+

Bagoong Guisado Regular

Dagupan · 230 gr. · Philippines

Dagupan Bagoong Guisado Regular is a Filipino condiment made from fermented shrimp paste, prepared with ingredients including garlic and onions. It has a distinctive savoury, salty flavour and strong aroma. Guisado refers to a sautéed preparation.

Use this shrimp paste to add depth and umami to Filipino dishes such as kare-kare, pinakbet and binagoongan. Its ingredients include shrimp, corn oil, cane vinegar, salt, sugar, garlic, onions and flavour enhancer E621. Heat the product before serving.

Serving suggestion

Add a small amount to a Filipino vegetable or meat dish and adjust to taste.

Product features

  • Filipino fermented shrimp paste in guisado style
  • Savoury, salty flavour and distinctive aroma
  • Contains garlic and onions
  • A seasoning for kare-kare, pinakbet and binagoongan

Preparation and storage

Heat before serving. Refrigerate after opening and use within 2 weeks. Keep in a tightly closed jar.

Ingredients and allergens

Shrimp, corn oil, cane vinegar, salt, sugar, garlic, onions, flavour enhancer E621.

Product specifications

Also known as Sautéed shrimp paste, Gebratene Garnalenpaste, Gebakken garnalenpasta, Pâte de crevettes rôties
Country of origin Philippines
Brand Dagupan
Code (EAN) 022392573696
Net weight 230 gr.

Keywords: bagoong guisado regular, Dagupan, sautéed shrimp paste, Filipino shrimp paste, gebakken garnalenpasta, Filipino condiment

  • 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 »