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.
In the food context, Bagoong is a traditional Filipino condiment that is made from fermented fish or shrimp. It is a staple ingredient in many Filipino dishes, adding a savory and salty flavor to the dish. Here are some examples of how Bagoong is used in Filipino cuisine:
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Kare-Kare: A Filipino stew that is made with a peanut sauce and often includes Bagoong as a condiment.
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Pinakbet: A vegetable dish made with a variety of vegetables such as eggplant, okra, squash, and bitter melon, cooked with Bagoong for added flavor.
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Sinigang: A Filipino soup dish that is typically made with pork or seafood, tamarind broth, and vegetables, with Bagoong added as a condiment.
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Fried Rice: Often called "Binagoongan Rice," this dish is made by frying cooked rice with Bagoong and other ingredients such as pork or shrimp paste.
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Adobo: A popular Filipino dish made with meat, vinegar, soy sauce, and other seasonings, sometimes served with Bagoong on the side.
Similar condiments to Bagoong include:
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Shrimp paste: Similar to Bagoong, shrimp paste is made from fermented shrimp and is commonly used in Southeast Asian cuisine.
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Fish sauce: Another popular condiment in Southeast Asian cuisine, fish sauce is made from fermented fish and is used as a seasoning in many dishes.
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Anchovy paste: A condiment made from ground anchovies that is commonly used in Mediterranean cuisine. It has a similar salty and savory flavor to Bagoong.
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Soy sauce: A popular seasoning made from fermented soybeans and wheat, commonly used in many Asian dishes for added flavor.