Ginisang Bagoong Alamang (Sautéed Shrimp Paste)

Method

1. Choose plain unsautéed bagoong, not an already sweetened cooked product. Rinse it briefly in a fine sieve to remove excess brine, drain for 10 minutes, and make seasoning adjustments only after cooking.
2. Heat the oil in a wide non-reactive pan over medium-low heat. Cook the onion for 3 minutes, then the garlic for 30 seconds without browning.
3. Add the tomato and cook for 4–5 minutes, pressing it against the pan, until pulpy and no longer watery.
4. Stir in the bagoong and cook for 5 minutes. Add 2 tablespoons sugar, 1 tablespoon vinegar, the water, and chile; simmer on low for 10–12 minutes, scraping frequently.
5. When a spatula leaves a brief trail and oil shines at the edge, cool a spoonful before tasting. Add the remaining sugar gradually only if still too salty, the remaining vinegar if flat, or water if overconcentrated.
6. Cook 1–2 minutes after adjusting. Keep the bagoong glossy and spoonable; if it becomes stiff, stir in water one teaspoon at a time.
7. Transfer to a shallow heatproof container and refrigerate promptly, within 2 hours of cooking or 1 hour if the room is above 32°C. Once cold, cover and keep at 4°C or below for up to 3 days. Serve small portions with green mango, kare-kare, rice, or grilled food.