Glossary B
Bagoong is the Filipino term for fermented shrimps or fish, There are different varieties of Bagoong in the Philippines, the most well-known ones are Bagoong Alamang (fermented small shrimps), Bagoong Isda (fermented small fish), Bagoong Balayan (fermented fish from one place in Luzon famous for this fermented fish) and Bagoong Monamon (fermented anchovies).
Some places around the Philippines have their own version of Bagoong.
Deutsch: Fermentierte Garnelenpaste / Español: Pasta de camarones fermentados / Português: Pasta de camarão fermentado / Français: Pâte de Crevettes fermentées / Italiano: Pasta di gamberetti fermentata
Bagoong alamang is a Filipino condiment made from tiny fermented shrimp or krill, known as alamang, mixed with salt. It is widely used in Filipino cooking as a flavour enhancer and is known for its strong, salty, and umami taste, along with its pungent aroma. Bagoong alamang is a staple in many Filipino households and is often used to add depth and complexity to dishes.
English: Fermented shrimp paste / Deutsch: Fermentierte Garnelenpaste / Español: Pasta de camarones fermentada / Português: Pasta de camarão fermentada / Français: Pâte de Crevettes fermentée / Italiano: Pasta di gamberi fermentata /
Bagoong Sisi (Sisi Bagoong) refers to fermented small oysters and clams which comes from the Visayas Region of the Philippines.
Deutsch: Baguette / Español: Baguette / Português: Baguete / Français: Baguette / Italiano: Baguette
Baguette is a long, thin loaf of bread of French origin, characterised by its crisp golden crust and soft, airy interior. Made from a simple dough of flour, water, salt, and yeast, the baguette is a symbol of French culinary culture and is recognised worldwide for its distinctive shape and texture.