Translations:Shrimp paste/13/en

Unlike in other parts of Southeast Asia, the Sulu Archipelago, Western Visayas and the Bicolandia in southeastern Luzon, where the shrimp is fermented beyond recognition or ground to a smooth consistency, the shrimp in bagoóng alamáng in many parts of the Philippines is still identifiable, the sauce itself having a chunky consistency. A small amount of cooked or sautéed bagoóng is served as the side condiment of kare-kare, an oxtail stew made with ground peanuts. It is also the key flavouring agent of binagoongan (lit. "that to which bagoóng is applied"), a pork dish.