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Paraiso ni Anton: Stalls Selling Fermented Fish & Shrimp Sauce ("Bagoong")

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(DSC04339) "BAGOONG TERONG" or "bagoong", and "bugguong" in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than "Bagoong Monamon", and contains fragments of the salted and fermented fish; they are similar in flavor. The odor is distinct and unique. Those who are unfamiliar with this condiment may find the smell repulsive. Bagoong is an essential ingredient in many curries and sauces. Bagoong is used as a flavor enhancing agent in the place of salt, soy sauce, or monosodium glutamate (MSG). It is used to make a fish stock, the base of many Ilocano dishes, such as "pinakbet", "dinengdeng", "inabraw" or as a dressing for cold steamed greens in the dish "kinilnat" (ensalada), like ferns, bitter melon leaves, or sweet potato leaves. Bagoong is used as a condiment, or dipping sauce, for chicharon, whole fried fish, green and ripe mangoes, or hard boiled eggs. It is similar in taste and odor to anchovy paste. (Taken from http://en.wikipedia.org/wiki/Bagoong_ter ong) ..... "BAGOONG ALAMANG" or "Ginamos" (in Western Visayas) is Filipino for shrimp paste, made from minute shrimp or krill ("alamang") and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the shrimp-salt mixture left to marinate for a few days. This bagoong is rarely used in this form, save as a topping for unripe mangoes. The paste is customarily sauteed with various condiments, and its flavour can range from salty to spicy-sweet. The colour of the sauce will also vary with the cooking time and the ingredients used in the sauteeing. The shrimp in "bagoong alamang" (in many parts of the Philippines) is readily identifiable, and the sauce itself has a chunky consistency. A small amount of cooked or sauteed bagoong is served on the side of a popular dish called "kare-kare", an oxtail stew made with peanuts. It is also used as the key flavouring ingredient of a sauteed pork dish, known as "binagoongan" (lit. "that to which bagoong is applied"). (Taken from http://en.wikipedia.org/wiki/Shrimp_past e)

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1 comment

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    • photo of fdguin
    • Bagoong and talong make Ilocanos strong!

    • said fdguin

    • 5 months 3 days ago

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