Bagoong monamon
anchovies | |
Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in
Description
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 this condiment, the smell can be repulsive. Bagoong is however, an essential ingredient in many curries and sauces.
This type of bagoong is smoother than
Flavor enhancer
Bagoong is used as a flavor enhancing agent, in the place of salt, soy sauce, or monosodium glutamate. It is used in creating the fish stock that is the base for many Ilocano dishes, like pinakbet, or as a dressing to greens in the dish called kinilnat or ensalada.
Bagoong is also used as a condiment, in many cases, a dipping sauce for
Marketing
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 clear patis 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 of
See also
- Bagoong
- Bagoong terong
- Fish sauce
- Garum
- List of fermented foods
- List of fish sauces
- Myeolchi-jeot
- Mahyawa
- Padaek
- Shrimp paste
References
- ^ "Budget Travel Philippines, Asia and Beyond!: How to Make Bagoong Pangasinan: Heavenly, Stinking Fish Sauce". www.backpackingphilippines.com. Retrieved November 21, 2015.
- ^ "'Bagoong' drives backyard businesses in Pangasinan". business.inquirer.net. January 17, 2015. Retrieved November 21, 2015.