Bagoong Monamon
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Bagoong monamon, bagoong monamon-dilis, or simply bagoong and bugguong munamon in Ilocano, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies. This bagoong is smoother than bagoong terong, however, are still similar in flavor. The odor is unique and distinguishable. Some have compared the smell, to that of the sewer. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the begoong process. Known as patis, it is distinguished as the clear refined layer floating on bagoong monamon. 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. It is used fish stocks that are the base to many Ilocano dishes, like pinakbet, or as a dressing to greens as a dish called ensalada. Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, green and ripe mangoes, or hard boiled eggs.
It is similar in taste and odor to that of anchovy paste.
See also
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