Alamang or shrimp paste (shrimp sauce) is a common ingredient used in Southeast Asian and Southern Chinese cuisine. In the Philippines bagoong alamang (also known as bagoong aramang) is often paired or garnish with something sour such as kamias (Averrhoa bilimbi Linn) known in the Philippines as iba, kalamias, pias or kiling-iba, a souring ingredient.
Made from fermented ground shrimp and packed in bottles or pots, alamang is often used as a sauce for a variety of meat and vegetable dishes. To those unfamiliar with Asian fish-baed sauces, the smell of alamang can be too strong and unappetizing. But the sauce is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in southeast Asia. Filipinos, particularly pregnant women, are known to crave for the alamang-kamias combination, a (superstitious) sign that the expected offspring is a baby boy.