J
Jeanh
Guest
GUISADONG ALAMANG
INGREDIENTS:
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)
PROCEDURE:
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.
Add sugar and stir until mixture is smooth.
Turn off heat.
Blend in vinegar and add the chilies if desired.
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INGREDIENTS:
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)
PROCEDURE:
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.
Add sugar and stir until mixture is smooth.
Turn off heat.
Blend in vinegar and add the chilies if desired.
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