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Bagoong alamang or shrimp paste comes from krill, a small fry of fish that looks like shrimp or very small shrimps. They are commonly used as added ingredients in the Southeast Asian cuisine. This is called “Terasi” in Indonesia and “Kapi” in Thailand. The Bagoong Alamang Recipe comes from grounded shrimp or krill that went through the course of fermentation. Salt was added in the process of fermenting it. There are two versions of these. In Vietnam, this is sold in a moist appearance while it is dried in the sun and sold as a block in other countries. It’s usually used as a condiment for various dishes; making them more appealing and mouthwatering.
Bagoong Alamang Recipe

Bagoong Alamang Recipe Preparation

For a more personal touch on your alamang, you can also try doing it from scratch. Yes, you can try doing the fermentation by yourself. It’s not really so hard to do. You just have to gather fresh alamang and clean it well then add an ample amount of salt. The ratio should be about 300 grams of salt for a kilo of small shrimps or alamang. After mixing it together well, it can now be placed into a bottle then seal and place it in the fridge. It will take about three weeks before you can use it or may take a bit longer depending on the progress of its fermentation and how you would like it. Preparing and cooking this Bagoong Alamang Recipe varies depending on the preference of the one cooking it and also on the ones consuming it afterward. It also varies on the region where it is being cooked. People have different taste preference after all.  The usual preparation time takes just about five minutes while cooking time will take just a short fifteen minutes at the most.  There are those that like it the simple way; just onions, garlic, and tomato. But there are others that make it more than just the simple alamang that it is. They would include small pieces of pork and lots of tomatoes too. Some put sugar or coke to add some sweetness and it also enhances the color. A very small amount of vinegar can also be added to defuse the saltiness.
Bagoong Alamang


Bagoong Alamang Recipe

Bagoong Alamang Recipe

Bagoong alamang or shrimp paste comes from krill, a small fry of fish that looks like shrimp or very small shrimps. They are commonly used as added ingredients in the Southeast Asian cuisine.

  • Author: Recipe ni Juan
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 15 1x
  • Category: Pork
  • Cuisine: Asian


  • 1/2 kilo Shrimp Paste
  • 3 pcs. medium tomato, diced
  • 8 ounces pork, sliced (optional if you want to add pork)
  • 2 small onion, minced
  • 6 cloves garlic, minced
  • 6 tablespoons sugar
  • 5 teaspoons vinegar


  1. In a pan, put the slices of pork and ser until the oil comes out.
  2. Add the garlic, onion, and tomato then sautés up to 5 minutes.
  3. Put the raw shrimp paste, sugar, and vinegar then stir carefully.
  4. Cover and cook over low heat for about 20 minutes.
  5. Continue to stir carefully to mix the ingredients well.
  6. Transfer in a bowl or serving plate.
  7. Serve.


  • Calories: 39
  • Sugar: 7.2g
  • Sodium: 133.1mg
  • Fat: 0.2g
  • Carbohydrates: 9.1g
  • Protein: 0.8g
  • Cholesterol: 0.2mg

Keywords: Bagoong, Alamang

Bagoong Alamang in a Pan
Bagoong Alamang Recipe is best for matching with different viands or side dishes. The well-loved Kare-Kare will not be complete without bagoong alamang on the side. Fried eggplant is also best partnered with this and so with steamed vegetables; you just mix it with vinegar though. Fried fish will taste even better with tomato and alamang. Binagoongan also needs a lot of unsauteed alamang for a very enticing flavor. Of course, green mangoes become more appealing to the taste buds if it is paired with this really enticing condiment. Though the foreigners don’t really like it, the Filipinos love this condiment very much. It may be a bit smelly for some but it is truly delicious and you just can’t resist pairing it with your dishes. Almost every Filipino household has a bottle of Bagoong Alamang in their kitchen.
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