Toko 4 All - My Little Philippines - Bagoong Guisado Sweet 230 gr Dagupan

Bagoong Guisado Sweet 230 gr Dagupan

€ 3,35

Also know as: Sautéed shrimp paste, Gebratene Garnalenpaste, Gebakken garnalenpasta, Pâte de crevettes rôties
Country of origin: Philippines
Brand: Dagupan
Code: 022392573702
Content: 230 gr

12 in stock


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 Fried Shrimp Pasta is a household name in Filipino cuisine. These small shrimp are baked with garlic and onions. This product is widely used in typical Filipino meals. Before consuming, you must still heat the bagoong.

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.


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