It's time for your Bagoong Education 👩🏽‍🏫 Listen up, cause we could all use a little more funkiness in our food! 🦐🦐🦐 There's Bagoong Alamang, which is bright pink and made from raw fermented ground shrimp 💕 Then there's Bagoong Guisado -- the sauteed version, which also has other ingredients like vinegar, sugar, alliums, and sometimes other seasonings. Each region of the Philippines uses fermented shrimp (and fish!) pastes in different ways. For example, Bicolano cuisine calls for lots of Bagoong Alamang. Meanwhile, Bagoong Guisado is more common in lots of dishes originating from the northern islands, for instance Kare Kare 🍛 But Bagoong can be used in so many more ways, too!! It's a great way to punch up your soups, sauces, and so much more 💥 Next time you're cooking something savory that needs a little more salt, try a spoonful of Bagoong Guisado instead and feel your dish transform into something mind blowing 🤯 #bagoong #filipinxfood #shrimp