Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bagoong Alamang
Fermented shrimp paste is sautéed with minced garlic, onions, and diced tomatoes until fragrant and slightly caramelized, then finished with a splash of vinegar for a tangy, salty, and umami-rich Filipino condiment that elevates any meal.
Instructions
- Sauté garlic, onion until they soften and smell nice.
- Add tomatoes and Cook it until soft.
- Add bagoong and sugar. Cook for 5 minutes.
- Add vinegar. Stir and serve with rice.
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Pro Tips & Troubleshooting
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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