Two days ago, I was craving a comforting and easy dish to make. I made ginataang gulay, vegetables cooked in coconut milk. Simply sauté garlic, onions, squash, okra, and eggplant.

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.

Bagoong (shrimp paste) is served as a condiment to contrast with the richness of the stew, but use it in small amounts - it's pungent and salty. 3 pounds oxtail, cut into 2-inch pieces; ...

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 ...

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 ...

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.