| has gloss | eng: Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano 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 ; they are similar in flavor. The odor is distinct and unique. Those who are unfamiliar with this condiment may find the smell repulsive. Bagoong is an essential ingredient in many curries and sauces. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. 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. |
