1-2 siling labuyo (finger chilies), cut
into ½cm pieces (optional)
Method:
Heat oil in a frying pan for about 1
minute. Sauté garlic until fragrant and add bagoong and stir-fry
for about 2-3 minutes. Add sugar and stir until mixture is
smooth. Turn off heat. Blend in vinegar and add the
chilies if desired. Serve with Kare-kare, Pinakbet and as a
condiment for most rice meals.