Bagoong alamang

Bagoong Alamang is a traditional Filipino condiment made from fermented krill. It is also known as shrimp paste in English. Bagoong Alamang is a staple ingredient in many Filipino dishes and is often used as a flavor enhancer.

History

The practice of fermenting seafood, including shrimp, has been a part of Filipino culinary tradition for centuries. The exact origins of Bagoong Alamang are unknown, but it is believed to have been influenced by similar practices in other Southeast Asian cultures.

Production

The production of Bagoong Alamang begins with the harvesting of krill from the sea. The krill are then washed and mixed with salt. This mixture is left to ferment for several weeks to several months. The length of the fermentation process depends on the desired taste and texture of the final product. After fermentation, the paste is strained and packaged for sale.

Usage

Bagoong Alamang is used in a variety of Filipino dishes. It is often used as a flavor enhancer in dishes such as Kare-Kare, Binagoongan, and Paksiw. It can also be used as a dipping sauce for green mangoes and other fruits.

Health Benefits and Risks

While Bagoong Alamang is high in protein and other nutrients, it is also high in sodium, which can pose health risks if consumed in excess. It is recommended to consume Bagoong Alamang in moderation.

See Also

• Filipino cuisine
• Fermentation in food processing
• Kare-Kare
• Binagoongan
• Paksiw