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
Ubod Buod — Edisyon Isa
Nagagalak naming ihatid sa inyo ang unang edisyon ng 'Ubod Buod'.
Ginisang Upo
Masarap na luto sa murà pang bunga ng upo, sinahugan ng giniling na baboy.
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.