Condiments
Bagoong
A Filipino fermented fish or shrimp paste used as a condiment and flavoring
Bagoong is a Filipino fermented fish or shrimp paste that serves as a common condiment and flavoring in Filipino cuisine. It has a strong umami flavor and can be used in various ways.
Types of Bagoong
- Bagoong alamang: Made from shrimp
- Bagoong isda: Made from fish (usually anchovies)
- Bagoong terong: Made from small fish
Uses in Filipino Cooking
- Used as a dip for green mangoes
- Added to dishes like pinakbet
- Used as a flavoring in soups
- Used in stir-fried dishes
Nutritional Benefits
- Rich in protein
- Good source of vitamins and minerals
- Contains probiotics (due to fermentation)
Storage Tips
- Store in a cool, dry place
- Keep tightly sealed
- Refrigerate after opening
Bagoong in Articles
Ginisang Upo
Masarap na luto sa murà pang bunga ng upo, sinahugan ng giniling na baboy.
Ubod Buod — Edisyon Isa
Nagagalak naming ihatid sa inyo ang unang edisyon ng 'Ubod Buod'.
Pinakbet Iloko
Pinakbet is a tradional vegetable stew originated from the Ilocos region made with a variety of local vegetables such as bitter melon or ampalaya, along with some pork or shrimp, and flavored with bagoong
Folksy Pinakbet Recipe
Let's talk a little about Pinakbet – the unassuming yet bold in flavors Filipino vegetable dish and we'll share how to cook Pinakbet.