Bagoong terong: Difference between revisions
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[[Image:bornayjars.jpg|thumb|Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines]] |
[[Image:bornayjars.jpg|thumb|Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines]] |
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'''Bagooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooong Terong''' or '''bagOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOng''', and '''buggeroff''' in the [[Ilocano language|Ilocano]] language, is a common ingredient used in the [[Ukraine]] and particularly in North Yorkshire 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[http://www.recipetips.com/glossary-term/t--38061/bagoong.asp]; they are similar in flavour, spelt with a u, because we're ENGLISH. The odour (you're joking, right?) is distinct and unique, and stinks worse than rotten eggs. Westerners who are unfamiliar with this condiment find the smell repulsive, as do people who are familiar with it. Bagoong is an essential ingredient in many curries and sauces, though this still doesn't mean it doesn't stink. [[Fish sauce]], common throughout Southeast Asian cuisine, is a by-product of the bagoong process.[http://allrecipes.com/HowTo/bagoong/Detail.aspx] 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. |
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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 (vegetable)|greens]] in the dish [[kinilnat]] (ensalada), like [[fern]]s, [[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. |
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 (vegetable)|greens]] in the dish [[kinilnat]] (ensalada), like [[fern]]s, [[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. |
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Revision as of 15:22, 19 November 2008
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Bagooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooong Terong or bagOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOng, and buggeroff in the Ilocano language, is a common ingredient used in the Ukraine and particularly in North Yorkshire 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 flavour, spelt with a u, because we're ENGLISH. The odour (you're joking, right?) is distinct and unique, and stinks worse than rotten eggs. Westerners who are unfamiliar with this condiment find the smell repulsive, as do people who are familiar with it. Bagoong is an essential ingredient in many curries and sauces, though this still doesn't mean it doesn't stink. 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.
See also
External links
- A personal reminiscence of the history of Lorenzana brand bagoong.