Add the bagoong and rice. Add 1 tablespoon of bagoong (if you're new to the taste, less is definitely more, so start with a teaspoon or two and see what you like). Cook, stirring to break it up ...

There are many kinds of bagoong, but what you’re most likely to encounter in the United States is the jammy brown sauteed shrimp paste sold in jars by brands like Kamayan and Barrio Fiesta.

Other shrimp paste, like those from Vietnam and Thailand, just aren’t the same. “The stuff we use is bagoong alamang, which has a very pink hue that I love. It brings color to the bicol express.

Bagoong, a popular fermented fish or shrimp paste, is a staple in Filipino cuisine. It is more than just a condiment; it's a key ingredient in many traditional dishes. However, the U.S. Food and ...

With Filipino eateries in the city garnering national attention, chefs say the cuisine has always been here, but now more of them are putting their unique stamp on the food they grew up eating and ...

As for condiments, you might find bagoong (shrimp paste) if you are served kare-kare, or oxtail stew. You’ll likely also taste umami-rich patis (fish sauce) when tasting sinigang, the classic ...

I thought it couldn’t get better until I tried their brunch. The “farroz caldo” ($11) is a twist on Filipino arroz caldo, replacing white rice with farro (an ancient whole grain wheat).

She’s been working as a model and actress since she was 13, loves rustic bagoong shrimp paste, and used to eat lunch in the school bathroom to avoid bullies; Filipino actress, ...

Other shrimp paste, like those from Vietnam and Thailand, just aren’t the same. “The stuff we use is bagoong alamang, which has a very pink hue that I love. It brings color to the bicol express.