Cookbook:Bagoong Alamang

Bagoong alamang is a condiment from the Philippines made from fermented tiny shrimp (alamang). Depending on the location, it may also be called bagoong armang, uyap, ginamos, balaw or dayok. The fermentation process can last from weeks to months, with longer fermentation resulting in stronger flavor.

Production
Tiny shrimp or krill are first cleaned, then mixed with salt. This combination is left to ferment for 1–2 months to make a savory condiment. On its own, the paste is grey, but it is often colored pink using rice inoculated with a red mold. It has a fishy, umami flavor.

Use
Bagoong alamang can be served as a raw condiment. It is also used in cooking to provide a savory flavor to dishes.