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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 which is not designed, nor customarily used for immediate consumption since it is completely raw. Therefore it is used as a cooking ingredient, upon when it is cooked alone, it can be used as an accompaniment to traditional food dishes. To most Westerners unfamiliar with this condiment, the smell can be extremely repulsive. Bagoong is however, an essential ingredient in many curries and sauces.
This bagoong is smoother than bagoong terong, however, they are similar in flavor. The odor is unique and smells strongly of fish. Fish sauce, common throughout Southeast Asian cuisine, is a by-product of the bagoong process. Known as patis, it is distinguished as the clear refined layer floating on the thicker bagoong, itself. 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 kinilnat or 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 smell to that of anchovy paste.
In other areas of the Philippines, this type of bagoong can be named for the locale they came from, eg; bagoong balayan (which is produced in the coastal town of Balayan in the Province of Batangas).
See also
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