Ginisang Alamang | Sautéed Fermented Krill | Filipino Condiment

Green unripe mangoes are crunchy and awfully sour but many Filipinos are fond of its biting taste. The best pair of this manggang hilaw is ginisang alamang. It's salty taste with a bit of sweetness of sugar and spicy chilli will counter the sourness of unripe mango.

Whew, people who are not fond or have not tried munching crunchy unripe mangoes will never understand, but my mouth already drolls while typing this post! 🤤

As I have a bunch of green mangoes, I will share with you the condiment that is best paired with unripe mangoes - Fermented Krill or very tiny shrimps sautéed in pork and spices.

Fermented Krill is uniquely Asian, though Filipinos have a variety of style in making this condiment.

Some may not like its distinct smell and very salty taste but many go gaga over this!

INGREDIENTS

Alamang | Fermented Krill
Pork
Onion sliced
Garlic minced
Chilli
Sugar

PROCEDURE

Stir-fry pork in cooking oil until golden brown. Set aside.

Sauté garlic and onion.

Add the Fermented Krill, chilli and stir in medium heat.

Add sugar. Stir for about 3 minutes.

Tada! Our Ginisang Alamang is ready!

Place in a clean jar. This will last for about two weeks in room temperature or a month in the refrigerator.

This is not only good for fruits but also as sauce for other dishes like meat, fish or vegetables as well. Just prepare a lot of rice as this will surely boost your appetite!