Bagoong Guisado Sweet 230 gr
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.
Bagoong Guisado Sweet
Bagoong Guisado Zoet is indeed an interesting variant of the popular Filipino condiment Bagoong Guisado. Unlike the regular version, this variant offers a sweet flavor profile instead of the usual savory taste.
Bagoong Guisado Zoet is prepared by mixing the fermented shrimp paste with sautéed ingredients such as garlic, onions, and tomatoes, just like in the regular version. The difference lies in the addition of sweet ingredients, such as sugar, to soften the flavor and add a sweet dimension to the bagoong.
This sweet variant of Bagoong Guisado is often used to give dishes a sweet and savory taste. It can be added to dishes such as Pinakbet (vegetable stew), Kare-Kare (peanut sauce stew), and Binagoongan (pork in shrimp sauce) to create a sweet contrast and balance the flavors.
Bagoong Guisado Zoet is typically sold in jars or bottles and can be found in supermarkets and Asian stores, both in the Philippines and in areas with a large Filipino community.
It is important to note that Bagoong Guisado Zoet has a sweet flavor but still retains the characteristic aroma and taste of fermented shrimp. It can be an interesting addition to dishes for those who enjoy a sweet-savory flavor combination and want to experiment with new flavors in Filipino cuisine.
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, com Oil, sugar cane vinegar, salt, sugar, garlic, onions, flavor enhancer E621
Also know as: Sautéed shrimp paste, Gebratene Garnalenpaste, Gebakken garnalenpasta, Pâte de crevettes rôties
Country of origin: Philippines
Content: 230 gr
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