Ginisang Bagoong Recipe

In a large pan or wok over medium-high heat, preheat vegetable oil. Sauté garlic until golden brown. Add onions and alamang, and stir together. Pour in vinegar without stirring. Add sugar and chillies, if using, over the vinegar, and bring to a boil, all without stirring.

When the sugar has melted into the alamang, stir briefly then let it boil for 20 minutes, or until the mixture has thickened and the oil has separated and rises to the top. Remove from heat.

Serve immediately or store in a sterilized jar. Serve with calamansi or labuyo on the side.