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Alamang Butter Seafood Paste

I call this my all in one seafood sauce or paste. It’s delicious and goes with any seafood. My family was surprise on how much they enjoyed this paste, especially my husband who is not a great seafood lover like I am.

The recipe is mildly spiced but if you like it hot, you can certainly add more chillies to your desired heat.

Many of you are probably familiar with burnt butter, this is somewhat that plus more Southeast Asin flavours. The smell of this while you cook it, is soo good!! I can’t wait for you to try this out.

If you do try this recipe, please let me know how it goes. I would love to hear some feedbacks from you.



180g butter
2 stems lemongrass
10 garlic cloves
1 thumb size ginger
1 onion
30g turmeric (3-5 pieces)
1 chilli
1 can coconut milk
2-3 teaspoons alamang/fermented shrimp paste
½ teaspoon black pepper
1 teaspoon salt
1 pinch of black pepper



Let’s make the sauce or paste. Using a blender or chopper, add onions, garlic, ginger, turmeric, lemongrass and chillies. Blend them with a bit of water or chop them all. 


In a hot pan, add butter and the blended aromatics. Saute them until all the butter has melted and you can smell the aromatics cooking. Add the alamang or shrimp paste, black pepper and coconut milk. Bring this to boil and simmer until the sauce has reduced in half or has a sauce/paste consistency. 



Turn off the heat when you get the runny paste consistency. You can use it as a sauce or dip for any seafood dish you like. You can also leave it cool and transfer it into a container and leave it in the fridge for up to 3 months. 

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