 Bagoong | |
| Alternative names | bagoong monamon-dilis, bagoong, and bugguong munamon |
|---|---|
| Type | Condiment |
| Region or state | Philippines |
| Main ingredients | fermentedanchovies |
Bagoong monamon,bagoong monamon-dilis, or simplybagoong andbugguong munamon inIlocano, is a common ingredient used in thePhilippines and particularly in NorthernIlocano cuisine. It is made by fermenting saltedanchovies ("monamon" or "munamon" in Ilocano)[1] which is not designed, nor customarily used for immediate consumption since it is completely raw.
It is often used as a cooking ingredient, although it is also regularly used as an accompaniment to traditional food dishes. To most Westerners unfamiliar with thiscondiment, the smell can be repulsive. Bagoong is however, an essential ingredient in many curries and sauces.
This type of bagoong is smoother thanbagoong terong, although they are similar in flavor. The odor is unique and smells strongly of fish. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known aspatis, it is distinguished as the clear refined layer floating on the thicker bagoong, itself. Patis and bagoong can be interchanged in recipes, depending on personal taste and preference.
Bagoong is used as a flavor enhancing agent, in the place ofsalt,soy sauce, ormonosodium glutamate. It is used in creating the fish stock that is the base for many Ilocano dishes, likepinakbet, or as a dressing to greens in the dish calledkinilnat or ensalada.
Bagoong is also used as a condiment, in many cases, a dipping sauce forchicharon, green and ripemangoes, orhard boiled eggs. It is similar in taste and smell to that of anchovy paste.
Bagoong munamon is marketed either with bits of fermented fish (which is often used to make flavorful soups, especially in the Ilocano "Dinengdeng;" or it can be fried for a quick meal) or without (marketed as "boneless" bagoong munamon, usually stored in bottles).[2] Boneless bagoong, if left undisturbed for quite some time, will settle to the bottom of its container, separating the clearpatis from the solids, as patis comes from bagoong.
In other areas of the Philippines, this type of bagoong can be named for the locale they came from, e.g. bagoong balayan (which is produced in the coastal town ofBalayan in the Province ofBatangas).
| Fish sauce |  | |
|---|---|---|
| Fish paste | ||
| List articles | ||
