Comments on: Ginisang Bagoong a la Marketman

By: Fards

Fards — Fri, 18 May 2012 17:09:00 +0000

Now am craving for all the above.

By: jazzie

jazzie — Wed, 16 May 2012 14:07:13 +0000

Your recipes and pictures brought a lot of childhood memories. We call this type of bagoong in bikol “balaw”. My mom would cook this either as ginisa with lots of tomatoes (same as the 1st photo) or with gata and lots of sili — a bikolano trademark. Both dishes are yummy.

By: Faust

Faust — Wed, 16 May 2012 06:36:32 +0000

mouth watering best served with kare kare..

By: MoM from Manila

MoM from Manila — Wed, 16 May 2012 04:54:54 +0000

My Lola and Mama used to cook ginataang alamang a lot when we were kids. I remember making this my ulam and then i would have lacatan banana on the side, yummy!

By: Meg

Meg — Tue, 15 May 2012 23:55:04 +0000

To make bagoong alamang from scratch, use one part rock salt and 3 parts fresh alamang.

By: Jose Marquez

Jose Marquez — Tue, 15 May 2012 19:35:49 +0000

This just made me salivate. I would have this with fried seabass.

By: PITS, MANILA

PITS, MANILA — Mon, 14 May 2012 23:38:37 +0000

Oh, great! It does look good … I’m already planning what to do with my fermented alamang. It’s going to be paired with green mango. Also the ripe ones like what Kapangpangans usually do with rice. A Bicol Express recipe using this. Loads of siling mahaba, coconut cream and liempo. It’s gonna be mean, hahaha! Thanks, MM!

By: Lou

Lou — Mon, 14 May 2012 15:08:47 +0000

Sounds like I could eat a BIG potful of rice even with any version alone of your sauteed alamang bagoong. Forget about glycemic index.

By: Roddy

Roddy — Mon, 14 May 2012 10:59:51 +0000

My mother in law is from Jolo and she’s been making bagoong with gata and sili for years now. This is topped with lechon kawali and crisp garlic chips. I cannot find a substitute that even comes close.

By: Papa Ethan

Papa Ethan — Mon, 14 May 2012 09:32:14 +0000

I’m curious about the shelf-life of these gisado versions, because onions and tomatoes in any recipe are notorious for making the food spoil quickly. Would pasteurization be required if we bottled up the stuff described above, or is it enough to simply store it in sterilized jars? =)