Disclaimer: (Try it at your own risk. It’s just a suggestion. Better than nothing, right?)

1. Homemade Bagoong (Shrimp Paste Alternative)

A simple recipe to create bagoong at home using accessible ingredients.

Ingredients:

• 1 cup small fresh shrimp or krill (if unavailable, use dried shrimp or anchovies as an alternative)
• 2 tablespoons rock salt
• 1 teaspoon sugar (optional, for balancing flavor)
• 1 tablespoon olive oil or vegetable oil

Instructions:

1. Wash the fresh shrimp or krill thoroughly and drain.
2. In a mixing bowl, combine the shrimp and rock salt. Mix well.
3. Transfer the mixture to a clean, sterilized jar. Press down to remove air pockets, and leave some space at the top.
4. Cover the jar with a clean cloth and secure with a rubber band.
5. Allow the mixture to ferment at room temperature for 7-10 days. Stir occasionally to ensure even fermentation.
6. After fermentation, blend the mixture into a paste. Heat oil in a pan, then sauté the paste for 2-3 minutes for added depth of flavor.
7. Store in an airtight jar in the refrigerator.

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2. Anchovy-Based Substitute

For those unable to find shrimp, anchovies offer a savory alternative.

Ingredients:

• 1 small can of anchovies in oil
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce (optional, for a stronger umami kick)
• 1/2 teaspoon vinegar (optional, for tanginess)

Instructions:

1. Mash the anchovies in a bowl using a fork until they form a smooth paste.
2. Mix in soy sauce, fish sauce, and vinegar for additional layers of flavor.
3. Use immediately or store in a sealed container in the refrigerator for up to a week.
4. This substitute works well in dishes like Binagoongan or Kare-Kare.

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3. Plant-Based Alternative (Vegan Bagoong)

A flavorful vegan option that captures the essence of traditional bagoong.

Ingredients:

• 1 cup finely chopped shiitake mushrooms (for umami flavor)
• 1 tablespoon miso paste (red or white)
• 1 teaspoon soy sauce
• 1 tablespoon oil
• 1 teaspoon sugar
• 1/2 teaspoon salt

Instructions:

1. Heat oil in a pan over medium heat. Sauté the mushrooms until browned and fragrant.
2. Add miso paste, soy sauce, sugar, and salt to the pan. Stir well to combine.
3. Cook for an additional 3-5 minutes until the mixture thickens and darkens.
4. Use as a topping for rice or as a flavoring for traditional Filipino dishes like Pinakbet.

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Tips for Maintaining Authentic Flavors:

• Use high-quality ingredients like fresh seafood or premium miso for the best results.
• Experiment with spices like chili or garlic to replicate the regional variations of bagoong.
• Pair these substitutes with classic Filipino dishes to preserve cultural authenticity.