Comments on: Bagoong Alamang a la Marketman

By: Rida Mendoza

Rida Mendoza — Mon, 17 Jun 2013 06:46:04 +0000

I’d like to respond to #11 comment from Roderick on May 13, 2012 as I saw his question when I was searching patis or ginataang alamang.

I wonder if he is talking of the same ginataang alamang that we traditionally make in Pagbilao, Quezon. It is made of salted alamang, coconut milk, flavored with either ginger root or kaffir lime leaves and chili pepper for spicy flavor.

If anyone wants to check it out, I have it posted on my Facebook page as:

Patis ng Pagbilao
httpss://www.facebook.com/AllAboutPagbilaoQuezon.

By: Mimi

Mimi — Tue, 05 Jun 2012 11:22:37 +0000

greens_blossoms: Your ‘lamas’ technique is the secret! No colouring needed and it is a nice bagoong pink. I had to double plastic gloves as I did not want to mush with bare hands. Thank you for your lola’s recipe and secret.

By: Fards

Fards — Fri, 18 May 2012 17:04:18 +0000

oh boy, this is easy to make. Since we cannot take bagoong on the plane anymore I will just make it myself. The problem is how to get this alamang or krill here in the Pacific NW. Does anyone know? Thank you, MM, for the recipe and also for those who shared their recipes.

By: greens_blossoms

greens_blossoms — Thu, 17 May 2012 05:28:27 +0000

Arlene…when you buy the fresh alamang in the market it is not salty and no taste..It gets salty when you have to preserve it for 3 days and need to “lamas” it with the salt so it does not get “baho” ….This has been a recipe that my lola has handed down to us and we have never experimented to rinse the fermented bagoong mixture (3 days)…yes you are right that for health reasons, that added sugar to the salt mixture is not good…sometimes we can indulge in “bad” stuff…lol…but trust me this bagoong is really good! ;-)

By: Arlene

Arlene — Wed, 16 May 2012 23:12:18 +0000

Green blossoms, wouldn’t it be better to rinse the alamang to take away some saltiness or reduce the salt, rather than neutralizing it with a lot of sugar? (more for health reasons I suppose, while not affecting the flavor)

By: greens_blossoms

greens_blossoms — Wed, 16 May 2012 06:18:59 +0000

When you are sauteing the bagoong mixture, for every 1 kilo mixture add 1 cup of sugar while mixture is boiling…add additional sugar as it’s being cooked if it’s still salty…

By: greens_blossoms

greens_blossoms — Wed, 16 May 2012 06:04:11 +0000

ooops we only saute it with lots of garlic and no onions or tomatoes…simmer for about 2 hours until it dries up and watery stuff gone and it’s “nagmamantika”….

By: Novie

Novie — Tue, 15 May 2012 08:32:11 +0000

we put ginger from the usual garlic, onion and tomatoes. Cook for at least 2hrs until alamang becomes brown because of sugar. It’s good to know that you can add cooked rice to the sauted alamang..i guess, so it would not be too salty…btw, we rinse palengke bought alamang to take away the saltiness.

By: Odessa Ates-Villareal

Odessa Ates-Villareal — Tue, 15 May 2012 08:11:05 +0000

i just made one for the first time a week ago…i remembered my mama rosing (grandmother who is now 94 years old!!!!) used to make it when i was growing up in our home in capiz… she actually adds cooked rice to the bagoong alamang mixture and it is so masarap…. we love it especially on pinakbit, apan apan (ginisang kangkong)and on summer, indian mangoes!!! hay….!!! the one that i made was a bit salty but still tolerable in fact malapit nang maubos kasi masarap sya talaga sa mangga!!! i bought 1/4 kg na fresh alamang from marikina market and added 4tbsp of salt in it, mixing well and after a week, i sauteed it with plenty of tomatoes and white onions ,garlic and sugar…. i will make one again this week end hopefully…. it’s really satisfying making it yourself!!!! thanks!!!

By: jane

jane — Mon, 14 May 2012 11:39:56 +0000

My tatay never pass the chance of making his own bagoong isda especially if them tiny shrimps are in season. He never puts them in the fridge and has only 3 days of patience before gorging them in with grilled fish and tomatoes.