Bagoong Sauteed Shrimp Paste Classic 250 gr Pangasinan
Also known as: Bagoong Gebakken Garnalen Pasta Klassiek
Country of origin: Philippines
Content: 250 gr (8.82 Oz)
48 in stock
Bagoong Guisado classic from Pangasinan 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 Baked Shrimp Pasta Classic
Bagoong Fried Shrimp Pasta Classic is a concept in Philippine cuisine. These small shrimps are fried with garlic and onions. This product is widely used in typical Filipino dishes. To consume, you should still heat.
Bagoong Shrimp pastes are made for centuries in Southeast Asia and South China. There are, basically, two types of shrimp paste: an opaque variant in Indonesia, the Netherlands and Suriname trassi(e) is called and a transparent, gelatinous variant in the Chinese Min Nan language heh cold and in Malay and Indonesian petis udang and in the Philippine Bagoong is mentioned.
The production of the opaque variant exists that raw shrimp ( usually first ) after which it is crushed with salt (and sometimes sugar) is mixed and then some time is fermented. During or after the fermentation period, it is dried in the sun. Most Indonesian and Malaysian shrimp pastes are then compressed into cakes and optionally further dried. In Chinese and Thai shrimp paste, dried cakes are first ground to a paste- mash again before they are sold. When the transparent variant finely ground shrimp are first mixed with salt, sugar, and flour, after which it is fermented to form a paste. This viscous, transparent variant is obviously not dried.
Both variants are best kept in a tightly sealed jar ( glass or PET ) . Traditional shrimp pastes, due to their high salinity, long shelf life and can be stored at room temperature very well because they were developed in tropical countries where fridges were modern times, of course, not available.
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