Bagoong monamon

Bagoong monamon, also known as bagoong monamon-dilis or simply bagoong, is a cherished staple in Filipino cuisine, particularly in the Northern Ilocano region. This flavorful ingredient is made by fermenting salted anchovies, rendering it unsuitable for immediate consumption in its raw form. Its strong aroma can be a bit off-putting for the uninitiated, but it is indispensable in adding depth to many Filipino curries and sauces.

Compared to bagoong terong, bagoong monamon has a smoother texture yet shares a similar flavor profile. It boasts a distinctive fishy aroma and is often used to create fish stock for traditional Ilocano dishes like pinakbet. It's also a popular dressing for dishes like kinilnat or ensalada. Bagoong serves as a potent flavor enhancer and can substitute for salt, soy sauce, or monosodium glutamate in various recipes.

In Filipino cuisine, bagoong is also a versatile condiment. It is commonly served as a dipping sauce for chicharon, green or ripe mangoes, and even hard-boiled eggs. Its taste and aroma are somewhat akin to anchovy paste. Bagoong monamon can be found with bits of fermented fish, which is perfect for soups like Dinengdeng or for quick frying in simple meals. Alternatively, "boneless" bagoong monamon, typically stored in bottles, does not contain fish bits. Over time, this boneless version may settle, separating into a clear patis (fish sauce) and solids, as patis is a natural byproduct of bagoong.

Different regions in the Philippines have their own variations of bagoong. For instance, bagoong balayan originates from the coastal town of Balayan in Batangas Province. The unique taste and versatility of bagoong make it a staple in Filipino kitchens, adding a rich, complex flavor to a wide array of dishes.