Bagoong alamang or shrimp paste is usually a shrimp-salt mixture left to ferment for a few days. Unlike its Southeast Asian counterparts which are usually smooth in consistency, it has a chunky feel with the tiny shrimps still in their identifiable form. It is great paired with green mangoes, or any sour fruit for that matter, and is most commonly used as flavoring agent in Filipino cooking. A delicious example of which is Pork Binagoongan that is a popular pork dish in the Philippines that is sauteed in shrimp paste.
Recipe variations include the creamy type, where you add a splash of coconut milk or cream to create a rich, velvety base; and the spicy, by adding chili to the dish. Spicy and coconut-based dishes have long been a personal favorite, so I made a version that is a combination of both.
If you’re dying to know the recipe, here is the spiced up version of Pork Binagoongan made creamier with Jolly Coconut Cream. Happy “heating”!