Traditional Filipino Bagoong: A Step-by-Step Recipe Guide

Ingredients

  • 2 kilograms fresh shrimp
  • 2 cups sea salt
  • 3 cups water
  • 5 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 3 fresh tomatoes, chopped
  • 1 teaspoon ground pepper

Steps and instructions

  1. Wash the fresh shrimp thoroughly. Drain and place in a bowl.
  2. Add the sea salt to the bowl of shrimp. Mix well to ensure all shrimp are covered in salt.
  3. Transfer the salted shrimp to a jar, pressing down firmly to pack it in. Cover the jar and leave it in a sunny spot for 7 days, shaking the jar once daily.
  4. After 7 days, pour the contents of the jar into a large pan and add 3 cups of water. Bring to a boil.
  5. Reduce the heat to a simmer and let it cook for about 30 minutes, or until the shrimp are fully disintegrated. Allow the mixture to cool.
  6. In a separate pan, sauté the garlic, onions, and tomatoes until they are soft and fragrant.
  7. Add the shrimp mixture and ground pepper to the pan with the sautéed vegetables. Mix well and simmer for an additional 15 minutes.
  8. Allow the bagoong to cool before transferring to a clean jar. Store in the refrigerator.

Tools for making

  • Bowl - For washing the shrimp and mixing with salt
  • Jar - To ferment the salted shrimp for 7 days
  • Large pan - For boiling the shrimp mixture
  • Sauté pan - For cooking the garlic, onions, and tomatoes
  • Wooden spoon - For stirring and mixing the ingredients
  • Clean jar - For storing the finished bagoong

Recipe variations

  • Use anchovies instead of shrimp for a different flavor profile.
  • Add crushed chili peppers or chili flakes for a spicy version of bagoong.
  • Experiment with different types of seafood like mussels or squid.
  • Add pineapple chunks or mango slices for a touch of sweetness.
  • Include other vegetables like eggplant or okra to add more texture.
  • Replace sea salt with rock salt or kosher salt.
  • Mix in fermented fish sauce (patis) for a more complex umami flavor.
  • Blend in a small amount of shrimp paste (bagoong alamang) for added depth.
  • Adjust the amount of garlic and onion to suit personal taste preferences.
  • Include herbs like cilantro or basil for a fresh and aromatic twist.

Recipe overview

Bagoong, a staple in Filipino cuisine, is a flavorful condiment made of fermented shrimp. Making bagoong from scratch requires a bit of patience, but the depth of flavor it adds to your dishes is well worth the wait. This recipe will guide you through the process of making your own bagoong at home, from fermenting the shrimp to sautéing it with aromatics. Expect the process to take about a week, most of which involves letting the shrimp ferment. The end result is a tangy, salty, and umami-packed bagoong that you can use to elevate your meals.

Common questions

  1. Can I use frozen shrimp instead of fresh shrimp? Yes, you can use frozen shrimp for this recipe. Just make sure to thaw and drain them before proceeding with the preparation.
  2. Do I have to use sea salt or can I substitute with regular table salt? Sea salt is recommended for its distinct flavor, but you can substitute it with regular table salt if needed.
  3. Can I adjust the amount of garlic, onions, and tomatoes? Absolutely! Feel free to adjust the amount of garlic, onions, and tomatoes according to your taste preferences.
  4. How should I store the bagoong? Store the bagoong in a clean jar with a tight-fitting lid and keep it refrigerated. It can last for several months when stored properly.
  5. Can I use a different type of pepper? Yes, you can use a different type of pepper if you prefer. Adjust the amount according to your desired level of spiciness.
  6. How long does the bagoong need to ferment? The shrimp needs to ferment for 7 days before continuing with the rest of the recipe.
  7. Can I use a different type of seafood instead of shrimp? While shrimp is the traditional choice for bagoong, you can experiment with other seafood like anchovies or small fish if you prefer.

Serving dishes and utensils

Origin stories

Bagoong, a staple in many Filipino kitchens, is a potent condiment with an origin as rich as its flavor. Back in the pre-colonial Philippines, the locals devised a way to preserve their seafood from spoiling in the tropical heat. They fermented their catch with sea salt, and over time, this method evolved into the creation of a flavorful paste known as bagoong. This pungent concoction serves as the backbone of a host of traditional Filipino dishes, adding a unique depth and richness that's hard to replicate with any other ingredient. Today, the art of making bagoong has been passed down through generations, and it remains a living testament to the ingenuity and resilience of Filipino culinary traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.