An opaque variant that is also called trassi(e) and a transparent, gelatinous variant that is called Petis Udang in Malay and Indonesian and Bagoong in Filipino. There are, in principle, two forms of shrimp paste. Shrimp pastes have been made in Southeast Asia and South China for centuries. However, it is highly appreciated by enthusiasts of Filipino cuisine for the distinctive flavor it adds to dishes. While it is a beloved ingredient in Filipino cuisine, it may seem unusual to those who are not accustomed to this taste. It's important to note that Bagoong Ginisang Regular has a strong odor and flavor due to the fermentation process and the presence of shrimp. After opening, it should be stored in the refrigerator to prolong its shelf life. It adds a savory, salty flavor to these dishes, giving them a distinctive Filipino character.īagoong Ginisang Regular is usually sold in jars or bottles and can be found in supermarkets and Asian stores, both in the Philippines and in areas with a large Filipino community. Before it is sold, Bagoong Ginisang Regular is sautéed with garlic, onions, and tomatoes to enhance the flavors and create an aromatic base.īagoong Ginisang Regular is commonly used as an ingredient in Filipino dishes such as Kare-Kare (peanut sauce stew), Pinakbet (vegetable stew), and Binagoongan (pork in shrimp sauce). Ginisang means "sautéed" in Tagalog, referring to the method of preparing the bagoong. The fermentation process gives the shrimp paste a strong, pungent, and salty taste. It is a fermented shrimp paste widely used in Filipino cuisine to season dishes and add a unique umami flavor.īagoong is derived from the Tagalog word "baguong," which means "fermented." It is typically made from small shrimp, known as "alamang" in Tagalog, that are mixed with salt and then fermented for several days to weeks. Bagoong Ginisang Regular is a popular traditional condiment from the Philippines.
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