Bagoong alamang is a Filipino shrimp paste, prepared by steaming small Acetes shrimp, grinding them coarsely, and salting them for several days. It is used to season green mangos, saba bananas, and cassava, as an accompaniment to kare-kare, and to season binagoongan. For other Filipino fermented seafood pastes, see bagoong.
Bagoong alamang
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Categories:
Condiment
Fish sauce
Malaysian condiments
Paste
Sauce
Shrimp dish
Shrimp paste
Umami enhancer
Characteristic of:
Burmese cuisine
Cambodian cuisine
Filipino cuisine
Indonesian cuisine
Malaysian cuisine
Thai cuisine
Also known as:
English:
alamangaramanguyapdayokginamos
Wikidata ID:
Q1127705
References:
Inbound Links
Unlinked Mentions
ID: 18948