Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines

Philippines

The Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...

 and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong Monamon

Bagoong Monamon

Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies which is not designed, nor customarily used for immediate consumption...

, and contains fragments of the salted and fermented fishhttp://www.recipetips.com/glossary-term/t--38061/bagoong.asp; 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. Fish sauce

Fish sauce

Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...

, 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

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, soy sauce

Soy sauce

Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

, or monosodium glutamate

Monosodium glutamate

Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids....

 (MSG). It is used to make a fish stock, the base of many Ilocano dishes, such as pinakbet

Pinakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled"...

, dinengdeng

Dinengdeng

Dinengdeng is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish...

, inabraw or as a dressing for cold steamed greens in the dish kinilnat (ensalada), like fern

Fern

A fern is any one of a group of about 12,000 species of plants belonging to the botanical group known as Pteridophyta. Unlike mosses, they have xylem and phloem . They have stems, leaves, and roots like other vascular plants...

s, bitter melon

Bitter melon

Momordica charantia, called bitter melon or bitter gourd in English, is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is among the most bitter of all fruits...

 leaves, or sweet potato

Sweet potato

The sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of...

 leaves. Bagoong is used as a condiment, or dipping sauce, for chicharon, whole fried fish

Fried fish

Fried fish refers to any fish that has been prepared by frying. Often, the fish is covered in batter, or flour, or herbs and spices before being fried.-Overview:Fish is fried in many parts of the world, and fried fish is an important food in many cuisines...

, green and ripe mangoes, or hard boiled eggs.

It is similar in taste and odor to anchovy

Anchovy

Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...

 paste.

See also

• Bagoong Monamon
  Bagoong Monamon
  Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies which is not designed, nor customarily used for immediate consumption...
  
  
• Fish sauce
  Fish sauce
  Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
  
  
• Shrimp paste
  Shrimp paste
  Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in...
  
  (Bagoong alamang)
• Garum
  Garum
  Garum, similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment....
  
  
• Ginamos

External links

• A personal reminiscence of the history of Lorenzana brand bagoong.