Spicy Alamang Recipe

Summer is already here and what connects to summer is the season of mangoes. Speaking of this summer fruit, unripe mangoes is best paired with spicy alamang.

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Alamang is a variety of bagoong made from small shrimp known as krill. In preparation of raw alamang, the krill is cleaned thoroughly then washed with weak brine solution. It is then mixed with a 1:3 salt to shrimp ratio. It is important to follow the ratio of salt and krill. The mixture is then fermented for several weeks.

It is importatnt to follow the ratio because oversalting or  undersalting will have a great effect on the bacteria involved in the process thus affecting the rate and quality of fermentation.

Raw alamang is commonly sold in the fish or seafood section in wet markets. Cooking spicy alamang is easy but it takes lots of patience in order to attain the thick, sweet-spicy flavor.

This is also a good for homemade business.

Here's an easy recipe. For bulk cooking, just do the ratio and proportion for the ingredients.

Spicy Alamang Recipe

Ingredients:

1 cup of alamang or shrimp paste
2 medium tomato, diced
1 small onion, minced
4 cloves garlic, minced
4 tablespoons brown sugar
3 teaspoons vinegar

Instructions:

1. Heat a pan. Add the pork and sear until brown and the oil comes out.
2. Add onion, garlic and tomato then saute for 5 minutes in low heat.
3. Add the raw shrimp paste, sugar and vinegar. Let the vinegar cooked first before covering.
4. Cover and cook in low hear for 10-15 minutes, with occasional stirring.
5. Let it cool and transfer to a serving bowl and serve.

Yields 1 bottle (approximately 250-300 grams)