https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AShrimp_paste%2F12%2Fen 2026-04-19T10:15:20Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Shrimp_paste/12/en&diff=158760&oldid=prev 2025-06-26T11:58:03Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;Bagoóng alamáng&#039;&#039; (also &#039;&#039;aramáng&#039;&#039;, &#039;&#039;uyap&#039;&#039;, &#039;&#039;dayok&#039;&#039;, or &#039;&#039;ginamós&#039;&#039; in various [[Languages of the Philippines|Philippine languages]]) is [[Filipino cuisine|Filipino]] for shrimp paste. It is a type of &#039;&#039;[[bagoong|bagoóng]]&#039;&#039;, which is a class of fermented seafood in Philippine cuisine (including fermented fish, [[oyster]]s, and [[clam]]s) which also produces [[fish sauce]] (&#039;&#039;[[patis (sauce)|patís]]&#039;&#039;). It is made from the same &#039;&#039;Acetes&#039;&#039; shrimp variety used in Indonesian and Malaysian variants (known in Filipino/Tagalog as &#039;&#039;alamáng&#039;&#039;) and is commonly eaten as a condiment on green [[mango]]es (also boiled [[saba banana]]s or [[cassava]]), used as a major cooking ingredient, or sautéed and eaten with [[white rice]]. &#039;&#039;Bagoóng&#039;&#039; paste varies in appearance, flavour, and spiciness depending on the type. Pink and salty &#039;&#039;bagoóng alamáng&#039;&#039; is marketed as &quot;fresh&quot;, and is essentially the shrimp-salt mixture left to marinate for a few days. This [[bagoong|&#039;&#039;bagoóng&#039;&#039;]] is rarely used in this form, except as a topping for unripe mangoes. The paste is customarily sautéed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in sautéing.</div>

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