What is Bagong?

Bagong (pronounced "Bah-Goh-Goh"), or Bagong Monamon is a fish sauce used as a popular spice in the Philippines. It is also used in Hawaii and other Pacific areas. The sauce is produced with anchovy or other varieties of small fish that have been cleaned, cured salt and left to ferment for a certain period of time, which can be up to several weeks or even months.

When the fermentation process is completed, a thin layer of clear liquid increases to the Batoong surface. This liquid, called patis , is separated from the viscous part of the sauce and is also used as a spice. Both have a similar taste and odor, not if in the texture, and can be used as substitutes for themselves in recipes.

Bagoong is usually a dark brick color-red color, although food dyes can be added to provide a purple shade. In addition to dried fish, it can also be made of salted and fermented shrimp, in which case it is called Bagong Alang . The smell is extremely pungent and some of it afterThey are looking for an offensive, at the same level as rotten fish.

The sauce is usually used to replace salt and increase the taste, as it could be used by soy sauce or similar agent. It is a popular accompaniment to traditional Philippine dishes, such as pinakbet , inabraw and kinilnat. is also served as immersion with green mango, hard cooking eggs, sliced ​​ramatoes and deleted fish.

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Bagong is sold in Asian foods in glasses. The texture can move from a smooth, pickable sauces reminiscent of puree fish to a stronger paste with pieces of salted fish suspended in it. If the preparation of a recipe that requires a bagong, but this component is not available, other varieties of fish sauce may be replaced. Instead, Thai nam Pla , Vietnamese nu Mam or Japanese shttstur .