Alamang, also known as balaw or aramang, is a type of shrimp paste used in Filipino cuisine. Like bagoong, another popular Filipino condiment, alamang is made by fermenting shrimp with salt. However, unlike bagoong, which is made from whole fish or shrimp, alamang is made from small shrimp or krill that are ground into a paste and then fermented.
Alamang has a distinctive flavor and aroma that is both salty and pungent, and it is often used as a flavoring agent in stews, soups, and other savory dishes. It can also be used as a dipping sauce for vegetables, grilled meats, and seafood.
There are several different types of alamang, each of which has a unique flavor and texture. Some types are made from small, freshwater shrimp, while others are made from larger, saltwater shrimp or krill. Some alamang is made with added ingredients such as garlic, onions, or chili peppers, which can give it a more complex flavor profile. The color of alamang can range from light pink to dark brown, depending on the type of shrimp used and the length of fermentation.
Some of the most common types of alamang:
Bagoong Alamang - This is the most common type of alamang and is made by fermenting small whole shrimps in salt. It has a pinkish color and a distinctive aroma.
Bagoong Terong - This is a type of alamang that is made by fermenting eggplant with salt and small shrimps. It has a brownish color and a milder flavor compared to bagoong alamang.
Bagoong Monamon - This is another type of alamang made by fermenting small fish, such as anchovies, with salt. It has a strong fishy flavor and is often used in soups and stews.
Bagoong Balayan - This type of alamang is made by fermenting small fish called "balayan" with salt. It is a popular condiment in the Philippines and is often used to flavor vegetables and stews.
Ginamos - This is a type of alamang that is popular in the Visayas region of the Philippines. It is made by fermenting small fish with salt and has a strong flavor that is often used to add depth to soups and stews.
Hibi - This is a type of alamang made by fermenting small shrimp in salt and is often used as a condiment for vegetables and grilled meats.
The flavor and intensity of alamang can vary depending on the type and the length of fermentation. Some alamang can be quite pungent, while others have a milder flavor that is often used as a base for sauces and dips.