MANILA – Now, anyone can try recreating Rey Ongpauco’s homemade bagoong.
Ongpauco is one of the owners of Barrio Fiesta, which is among the oldest Filipino restaurant chains in the country.
He was able to share his recipe for bagoong – the same way he showed how he prepares pata tim – thanks to the vlog of his youngest daughter, actress Heart Evangelista.
The first step, Ongpauco said, is to wash the alamang (small shrimp or krill) thoroughly, drain it, and put it in a pot.
“Ang susunod, lalagyan niyo ng mantika ngayon,” he went on, saying that constant mixing and adding enough oil throughout the cooking process are important to prevent the alamang from drying up and becoming crunchy.
The bagoong will be ready after around three hours of cooking, said Ongpauco, who maintained that the finished product is different from its commercially available counterparts.
“Itong bawang na ito, huwag niyong ilalagay kaagad. Kasi ‘pag nilagay niyo kaagad, matutusta ‘to, papait. Kaya ilagay niyo na ito [sa] bandang huli na,” he said.
Aside from garlic and oil, Ongpauco also adds pork bits like bagnet or chicharon as well as shrimp cubes for added flavor.
Watch Evangelista’s vlog below: