Bagoong Guisado Regular

Bagoong Guisado Regular is another variant of the popular Filipino condiment Bagoong, but with an added element of sautéed ingredients. It is a fermented shrimp paste known for its rich flavor and is commonly used to season dishes in Filipino cuisine.

The term "Guisado" refers to the cooking method in Tagalog, which means "sautéed." Bagoong Guisado Regular is prepared by mixing the fermented shrimp paste with sautéed ingredients such as garlic, onions, and tomatoes. These ingredients are sautéed to enhance their flavors and create a delicious aromatic base for the bagoong.

Bagoong Guisado Regular has a distinct savory, salty taste and is often used as a flavor enhancer in various Filipino dishes. It can be added to dishes such as Kare-Kare (peanut sauce stew), Pinakbet (vegetable stew), and Binagoongan (pork in shrimp sauce) to add extra flavor and umami.

Like other variants of bagoong, Bagoong Guisado Regular is sold in jars or bottles and can be found in supermarkets and Asian stores in the Philippines and other areas with a large Filipino community. It should be stored in the refrigerator after opening to prolong its shelf life.

Bagoong Guisado Regular has a strong aroma and pronounced flavor due to the fermentation process and the added sautéed ingredients. It is beloved by enthusiasts of Filipino cuisine for the unique and complex taste it can impart to dishes.

Shrimp pasta

Shrimp pastes have been made in Southeast Asia and South China for centuries. There are, in principle, two forms of shrimp paste. 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.

Production process

The production process of the opaque variant consists of raw shrimp being ground (usually first), after which it is mixed with salt (and sometimes sugar). It is then allowed to ferment for some time. During or after the fermentation period, it is dried in the sun. Most Indonesian and Malaysian shrimp pastes are then compressed into cakes and possibly further dried. With the Chinese and Thai shrimp pastes, the dried cakes are first ground before they are sold. In the transparent variant, finely ground shrimp are first mixed with salt, sugar, and flour, after which it is fermented into a paste. This syrupy, transparent variant is of course not dried.

Both variants can best be stored in a well-sealed jar (glass or PET). Traditional shrimp pastes have a long shelf life due to their high salt content. They can be stored very well at room temperature because they were developed in tropical countries where, for modern times, refrigerators were of course not available.

Ingredients:

Shrimp, corn oil, sugarcane vinegar, salt, sugar, garlic, onions, flavor enhancer E621.

Also know as: Sautéed shrimp paste, Gebratene Garnalenpaste, Gebakken garnalenpasta, Pâte de crevettes rôties
Country of origin: Philippines
Brand: Dagupan
Code: 022392573696
Content: 230 gr