Singkamas at Guisang Baguk

Singkamas is known as Jicama in a lot of countries. The heaviest jícama root ever recorded was found in the Philippines which weighed up to 23 Kilograms. It is high in carbohydrates in the form of dietary fiber. It has a similarity of texture with the potato and apple put together. It is sweet and juicy, great for snacking!

A lot of people put it in their salads but we like to eat it as it is or dipped in BAGUK. Baguk is a kapampangan term for shrimp paste. And it is a very well known dip or side dish in Philippines. It is used in a lot of different dishes also like Pinakbet (sauteed vegetables with shrimp paste).

So today we're basically going to make the BAGUK ( Bagoong in tagalog).

We're going to need the following;

1/4 Lb shrimp paste
1/2 C minced onion
2 Tbsp minced garlic
2 Tbsp vinegar
2 Tbsp ketchup
1 Tbsp sugar
vegetable oil
Thai chili peppers for a kick   ;-)




1. Saute onions and garlic.
2. Add the shrimp paste and cook for 5 minutes.
3. Add the rest of the ingredients and simmer down until it's a little dry.
4. Then Serve! Mangan tana!