Shrimp paste is a distinctively Asian condiment. Malaysia, Thailand and Vietnam have their own varieties, often using them for vegetables and meat dishes. But in the Philippines, there is “bagoong”, a thick paste made from fermented seafood; and the most popular is “bagoong alamang”. However, Filipinos from different regions also use different kinds of fish, clams and oysters to make their own version of “bagoong”.
“Bagoong Rice” is a type of fried rice with fermented shrimp paste. Cooking “Bagoong Rice” is hassle-free for its ingredients are easily found in the market.
INGREDIENTS
▪3 tablespoons cooking oil
▪150 grams pork belly
▪1 teaspoon salt
▪1 piece small onion
▪3 cloves garlic
▪1/2 cup green mango
▪2 pieces tomatoes
▪5 cups day-old rice
▪¼ cup bagoong guisado