Ginisang Bagoong Alamang (Sauted Shrimp)

pizap.com13404433462341 Ginisang Bagoong Alamang (Sauted Shrimp)

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Kung sa Iloilo ang pera ay ginapiko at ginapala, sa amin sa Navotas ang Alamang ay Pinapala at Inaapakan”… Hmmm, pero masarap!

Fourth year high school ako noon nang matira ako sa aking tiyahin na nakapag-asawa ng anak ng isang may ari ng Alamang Consignation sa bayan ng Navotas.  Doon ko unang nakita ang banye-banyerang sariwang alamang na binababa ng mga malalaking bangka at ito ang huli nila magdamag sa karagatan ng Cavite, Bulacan at sa karatig na probinsya.

Isa ito sa mga pinakapaborito ko sa lahat lalo na noong nag-aaral pa lang ako. Masarap at matipid na ulam ng isang estudyante na tulad kong mahirap lang. Nang nakita ko kung paano ginagawa ang sariwang alamang para maging bagoong alamang, hindi ko maiwasang mandiri, lalo na’t makita mo na iyong natapon sa maputik na semento ay pinupulot at ibabalik sa banyera. At kapag naman gagawin nang bagoong, kailangang ilagay sa isang malaking lumang bangka na nasa loob ng consignation, na kung saan doon din ang bahay ng tiyahin ko.  Ibubuhos ang ilang banyera na alamang at ito ay lalagyan ng sako sakong asin, sapal (pinagpigaan ng ginagawang taho) at food coloring.  Sasampa ang isa hanggang dalawang tao na nakasuot ng bota, para ito ay ihalo sa pamamagitan ng pag martsa o pag-apak-apak pabalik-balik sa alamang.  At minsan naman, kanila itong ginagamitan ng pala. Ang bota ay galing sa maduming semento ng consignation pero  bago naman sila sumampa, iyong iba, nakikita ko naghuhugas ng bota pero ang tanongL: saan kaya galing ang tubig?


Naalala kong mayroong mga naliligaw na dayuhan sa consignation.  Nakikita kong hindi sila nandidiie. at maniwala kayo sa hindi, ginawang palaman sa tinapay, at sabay sabi “yummy“! Hahaha, yummy talaga, ‘di ba?  Pagkatapos gawin ito ay dadalhin na sa Divisioria, o kung saan man na malalaking palengke nila ito dadalhin. Ang iba ay sa malaking storage iimbak.  Siguro naisip ninyo ganun pala karumi ang bagoong! Oo, pwera na lang kung ikaw mismo ang magmamasa sa isang batya at sigurado na malinis talaga. Pero ito lang ang masasabi ko,  hindi lang ang alamang bagoong ang marumi at sisiguraduhin ko sa inyo, dahil naranasan ko na din magtrabaho sa isang malaking kumpanya ng pagawaan ng sardinas.

Isang sikreto para hindi na kayo mag-isip na makakain ninyo ang bakterya o dumi na dulot ng paggawa ng bagoong alamang. Pakuluan ito sa maraming suka hanggang sa matuyuan. At para rin hindi masira kaagad ang alamang, kahit hindi ninyo pa ito igigisa, makatulong din ito upang  mawala ang lansa nito.

Mga Sangkap:

1kl. Bagoong Alamang (matabang)

2 Baso Suka Datu Puti

2 pcs.Sibuyas

Mantika

Asukal na Pula

1/4 Bawang (hatiin pang gisa at roasted or dinurog na pinapula na malutong)

Paminta

1 buo Gata ng Niyog (unang piga)

Luya

Atsuete (optional lang ito kung gusto ninyo lang makulay)

Magic Sarap

Pamamaraan ng Pagluluto:

– Pakuluan ang bagoong alamang hanggang sa matuyuan

-Isangag sa mantika (toasted) ang durog na bawang at itabi

-Igisa ang bawang at sibuyas at kapag mapula na  ay ilagay na ang gata at haluin para hindi magkulta o mamuo

-Ilagay ang alamang kapag malapot na ang gata hayaan na kumulo at kusang magmantika

-Gadgaran ng luya na kaunti at lagyan ng paminta at asukal ayon sa iyong panlasa isabay na ang magic sarap.

-Hayaang kumulo ng kumulo hanggang makita na tuluyang lumutang ang pinaghalong mantika at mantika ng niyog o gata.

-Kung gusto ninyo ng maanghang, puwedeng lagyan ng siling labuyo o di kaya ay siling green, hiwain ng pahalang.

Ang lutong ito ay puwede gamitin sa lutong kare-kare huwag lang lagyan ng asukal.

Sa ganitong paraan ng pagluluto, matagal at unti-unting pinakukuluan ay tumatagal kahit hindi ilalagay sa ref.

 Ginisang Bagoong Alamang (Sauted Shrimp)

© 2012, Dhors. All rights reserved.


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