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- Bagoong_terong abstract "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 [1]; 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, common throughout Southeast Asian cuisine, is a by-product of the bagoong process.[2] 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, 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.".
- Bagoong_terong thumbnail Bornayjars.jpg?width=300.
- Bagoong_terong wikiPageExternalLink Detail.aspx.
- Bagoong_terong wikiPageExternalLink Bagoong.
- Bagoong_terong wikiPageExternalLink bagoong.asp.
- Bagoong_terong wikiPageID "6806810".
- Bagoong_terong wikiPageRevisionID "604712153".
- Bagoong_terong hasPhotoCollection Bagoong_terong.
- Bagoong_terong subject Category:Condiments.
- Bagoong_terong subject Category:Fermented_foods.
- Bagoong_terong subject Category:Fish_sauces.
- Bagoong_terong subject Category:Hawaiian_cuisine.
- Bagoong_terong subject Category:Philippine_cuisine.
- Bagoong_terong subject Category:Umami_enhancers.
- Bagoong_terong type Condiment107810907.
- Bagoong_terong type Condiments.
- Bagoong_terong type FermentedFoods.
- Bagoong_terong type Flavorer107809368.
- Bagoong_terong type Food100021265.
- Bagoong_terong type Foodstuff107566340.
- Bagoong_terong type Ingredient107809096.
- Bagoong_terong type Matter100020827.
- Bagoong_terong type PhysicalEntity100001930.
- Bagoong_terong type Substance100020090.
- Bagoong_terong comment "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 [1]; they are similar in flavor. The odor is distinct and unique. Those who are unfamiliar with this condiment may find the smell repulsive.".
- Bagoong_terong label "Bagoong terong".
- Bagoong_terong sameAs m.0gpx4f.
- Bagoong_terong sameAs Q3552200.
- Bagoong_terong sameAs Q3552200.
- Bagoong_terong sameAs Bagoong_terong.
- Bagoong_terong wasDerivedFrom Bagoong_terong?oldid=604712153.
- Bagoong_terong depiction Bornayjars.jpg.
- Bagoong_terong isPrimaryTopicOf Bagoong_terong.
