Bagoong Terong
Bagoong Terong or simply bagoong , and bugguong Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano Cuisine. It is made by fermenting salted bonnet mouth fish. This bagoong is a premium and coarser than Bagoong Monamon which contains fragments of the salted and fermented fish, however, are still similar in flavor. The odor is distinct and unique. Some compare the smell, to that of the sewer. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known 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. It is used to make the fish stock, the base to many Ilocano dishes, such as pinakbet, dinengdeng, inabraw; or as a dressing for cold steamed greens in the dish ensalada, like ferns, bitter melon leaves, or sweet potato leaves. Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, whole fried fish, green and ripe mangoes, or hard boiled eggs.
It is similar in taste and odor to that of anchovy paste.
See also
Categories
Filipino cuisine | Fish sauce | Fermented foods | Condiments