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Sweet and spicy bagoong recipe

Updated on November 22, 2009

sweet and spicy bagoong

I have always loved to eat green mangoes for as long as I can remember. Though I have tried several sauces and dips to pair with it but so far this is the best dip recipe I created. Allow me to share it with you.


1/2 cup bagoong (hipon)

5 tbsp oil

1/4k tomatoes (sliced smaller)

1/4k brown sugar

10 pcs hot chili (kulikot)


  1. Heat oil in a pan.
  2. Add in tomatoes and stir.  Let it simmer for 2-3 minutes.
  3. Using the laddle, press down the tomatoes to extract its juice.  When all the tomato juice have been extracted, add the bagoong.
  4. Cook for 3-5 minutes.  Stir occasionally.
  5. Add in the brown sugar.
  6. Stir until the sugar has dissolved.  Let simmer for 5 minutes or until it is already sticky but stir occasionally to avoid it sticking in the pan.
  7. Add the chilis.
  8. Serve with a crispy green mango.


  1. When buying tomatoes, buy the very ripe ones because it will give you more juice.  Slice it smaller to extract the juice faster.
  2. In order not to eat chilis when it is cooked (which is a tendency because the chili can no longer be identified when mixed with the bagoong) add only the juice. You can do that by putting the chilis in a plastic and grounding it. Put a little water and shake. Drain. Throw the chili pieces. Add the produced juice to your cooked bagoong.
  3. Make sure to achieve the sticky texture. It is more delicious this way.
  4. You can use shrimp paste from a bottle or you can buy the shrimp bagoong from the wet market. I usually buy the bagoong from the wet market.
  5. When buying from a wet market, it is advisable not to buy a purely fresh bagoong or a bagoong that has long been stored (maus). Make it a combination of both because a purely fresh bagoong will not give you a sticky texture no matter how long you are going to cook it.


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      5 years ago


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      Ryan Christopher Gregorio 

      6 years ago

      Ia loved it's more, yummy than my previous recipe :D


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