- Bagoong terong
Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the
Philippinesand 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 [http://www.recipetips.com/glossary-term/t--38061/bagoong.asp] ; they are similar in flavor. The odor is distinct and unique. Westerners who are unfamiliar with this condiment find the smell repulsive. Bagoong is an essential ingredient in many curries and sauces. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. [http://allrecipes.com/HowTo/bagoong/Detail.aspx] Known in the Philippines as "patis", it is distinguished as the clear refined layer floating on the thicker bagoong. 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 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, inabrawor as a dressing for cold steamedgreens in the dish kinilnat(ensalada), like ferns, bitter melonleaves, or sweet potatoleaves. 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
* A [http://www.editthis.info/wiki/Bagoong personal reminiscence] of the history of Lorenzana brand bagoong.
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