1–2 Tbsp bagoong (Filipino sauteed shrimp paste), to taste
2 Tbsp finely chopped scallions (or chives)
Directions
Let the butter soften to room temperature.
Mash the softened butter together with the bagoong and chopped scallions until well combined and evenly colored.
Use right away, or roll in parchment and chill to firm up.
Slather on toasted bread, or melt over hot grilled steak, rice, or vegetables.
Adapted from Frolan Domingo Almarines on Instagram (his exact measurements were posted in the comments) — start with a little bagoong and add more to taste, since it is salty and pungent.
