March 23, 2012
2 tbsp oil
4-5 cloves garlic, peeled and finely chopped
3/4 cup bagoong (shrimp paste)
1 tsp white refined sugar
2 tbsp cane (or cider) vinegar
1-2 siling labuyo (finger chilies), cut into 1/2 cm (1/4 in) pieces (optional) Bagoong Guisado Procedures:
1. Heat oil in a frying pan for about 1 minute. Saute garlic until fragrant but not brown. Add bagoong and stir-fry for about 1 to 2 minutes.
2. Add sugar and stir until mixture is smooth. Turn off heat.
3. Blend in vinegar and add the chilies if desired. The chilies add spiciness to the bagoong. Serve with Kare-kare, pinakbet and as a condiment for most rice meals.
Makes 1 cup