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BAGOONG INGREDIENTS:
Use only good fresh fish (anchovies are preffered)
Salt
BAGOONG PROCEDURES:
1. Wash the fish thoroughly with clean fresh water.
2. Mix the fish with clean pure salt.
( 1 part salt to 3 parts fish ) by measure
( 2 parts salt to 7 parts fish) by weight
3. Place the fish in fly proof, clean containers with a minimum.
4. Store the bagoong in a clean warm place which has a minimum of circulating air.
5. When the proper arm and body have developed in the product drain off the patis and grind the residual bagoong.
6. Strain patis and pack in clean container.
What else can I help you with?
Steps in making bagoong?
jhhh
What is the conclusion of bagoong making?
The conclusion of bagoong making highlights the importance of traditional fermentation processes in preserving local culinary heritage. This time-honored method not only enhances flavors but also fosters community connections through shared practices. Additionally, it emphasizes sustainability by utilizing local ingredients, showcasing a deep respect for regional resources. Ultimately, bagoong making is a testament to cultural identity and the art of food preservation.
What are the procedure of bagoong making?
ebilad ang isda at gawin na agad
Where does the bagoong originated?
bagoong was originated in balayan
What is the tagalog term of ginamos?
Bagoong isda or Bagoong na Isda
What is the English for bagoong?
The English of bagoong is fish paste.
How do you make Philippine bagoong?
This is fully answered in the link: http://editthis.info/Wiki/Bagoong
Is bagoong from pangasinan?
Yes, bagoong is a popular condiment in the Philippines that is commonly associated with Pangasinan. Pangasinan is known for its production of bagoong and is considered one of the best places in the country to get authentic and high-quality bagoong.
How would you separate the mixture of bagoong isda?
To separate the mixture of bagoong isda, you can use a strainer to remove the solid bits, such as fish or shrimp pieces, from the liquid part of the bagoong. You can also transfer the mixture to a container and let it settle, then carefully pour off the clear liquid, leaving the solids behind. Another method is to use cheesecloth or a fine mesh strainer to strain out the solids while retaining the liquid.
Bagoong made in pampanga?
Pampanga is known for producing high-quality bagoong, a fermented shrimp or fish paste commonly used in Filipino cuisine. The bagoong from Pampanga is often considered to be especially rich and flavorful due to the region's expertise in making this traditional condiment. It is often used to add depth and umami flavor to dishes like kare-kare, pinakbet, and binagoongan.
Is bagoong a homogeneous or heterogeneous?
yes
What is the microorganism in the production in bagoong?
loperacrustacianicvolca and fungulus
