In a Filipino dining table, there is always an array of condiments and dipping sauces. One of the most often served is the pungent salted shrimp paste called bagoong. Usually sautéed with aromatics like garlic and onions to take away some of the pungency. Bagoong Jam is my take on that sautéed Shrimp Paste. It is thicker and sweeter with big bold spicy flavour of Bird’s Eye Chillies and of course infinitely more delicious.
So what is Bagoong ?
Bagoong is a fermented Filipino condiment made up of salted shrimp fry (alamang) or anchovies. The fish or shrimp is washed in brine, then made to ferment with salt in traditional clay jars for weeks. It smells quite funky and taste very salty so a little goes a long way. Packed with umani and that unmistakable aroma, it lifts the flavour of anything you add it to. Yes, it is an acquired taste, but ask any Filipino, and they will be sure to have a jar or two in their fridge or pantry. I am Pinoy at heart and may have moved from the Philippines, but for me that flavour is still irreplaceable .
What you need to make Bagoong Jam
- From the Fridge or Pantry – Bird’s Eye Chillis,Onion,Ginger,Garlic,Crushed Tomatoes,Vinegar
- From the Asian Shop- Salted Shrimp Fry (Bagoong)
- Jamming Sugar – this is available from the sugar aisle of any supermarket. If not available, use white sugar, however jamming sugar results in a thicker jam.
- A few words on Chillies – Know your limit. The spiciness is totally up to you. If you don’t like it too spicy, use 1 chilli and add half a red capsicum(bell pepper). If you hate/can’t have any chilli at all substitute with 1 red Capsicum.
How to make Bagoong Jam
- Process ginger garlic,chillis and onion in a food processor.
- Place cooking oil in a small saucepan and heat on medium heat. Add the chilli mix and cook for about 1 minute or until fragrant, then stir in the shrimp fry and mix until combined.
- Then add the crushed tomatoes, vinegar and jamming sugar and cook until bubbling.
- Lower the heat and cook for 20 minutes or until thick.
- Cool slightly,then transfer to clean dry glass jars. Cool completely, cover and store in the fridge for up to six months.
Perfect for….
- As a dipping sauce for green Mangoes, Jicama (singkamas) or Green Apple
- Wake up the taste of bland stir fried veggies by adding 1 tablespoon or to taste
- As a side to the Filipino Peanut Stew Kare-Kare
- Making Pork Binagoongan, another Pinoy Favourite
- Pinakbet, the Filipino version of that French Vegetable Stew Ratatouille
- Use in place of Fish Sauce in cooking or in sauces
- Packaged nicely, makes the perfect edible gift for Pinoy foodies
Bagoong Jam
12
servings5
minutes30
minutesSweet Salty and Spicy Bagoong Jam
Ingredients
6 to 8 Bird’s Eye Chillis
1 large Onion, peeled and roughly diced
6 cloves Garlic
1 thumb sized Ginger,peeled and sliced
2 teaspoons Cooking Oil
1 x 210g can Crushed Tomatoes or 6 fresh tomatoes, diced
4 Tablespoons White Vinegar
1/4 cup Jamming Sugar or White Sugar
175g Salted Shrimp Fry (half a jar)
Directions
- In a food processor, process together chillis,onion,ginger and garlic until blended and finely chopped.
- Place cooking oil into a small saucepan and heat on medium until hot. Add the chilli mix from Step 1 and cook for 1 minute until fragrant. Stir in the shrimp fry until blended with the chilli mix. Add the can of tomatoes jamming sugar and vinegar. Cook until bubbly, then lower the heat and cook until thick about 20 minutes.
- Cool slightly then jam transfer into a clean and dry glass jar with lid. Cool completely then cover and store in the fridge for about 6 months.
Notes
- Store in the fridge for up to 6 months
