Bagoong terong

Bagoong Terong, often simply called bagoong or bugguong in Ilocano, is a cherished staple in Filipino cuisine, especially in the Northern Ilocano regions. This distinctive condiment is made by fermenting and salting bonnetmouth fish, resulting in a coarser texture with visible fish fragments, unlike the smoother Bagoong Monamon.

The distinct aroma of bagoong can be quite potent and may take some getting used to for those unfamiliar with it. However, it is precisely this fragrance that makes it an indispensable ingredient in many Filipino dishes. Bagoong plays a crucial role in various curries and sauces and serves as the base for making fish sauce, known locally as patis. Patis is the clear liquid that rises to the top of the thicker bagoong and can be used similarly in recipes, depending on your preference.

In the kitchen, bagoong is a versatile flavor enhancer, often substituting for salt, soy sauce, or MSG. It is commonly used to create fish stock, which is the backbone of many Ilocano dishes like pinakbet, dinengdeng, and inabraw. It’s also a popular dressing for cold steamed greens in dishes like kinilnat (ensalada), which may include ferns, bitter melon leaves, or sweet potato leaves.

Beyond being an ingredient, bagoong shines as a condiment or dipping sauce. It pairs wonderfully with foods like chicharon, fried fish, mangoes, and hard-boiled eggs. Its taste and aroma are somewhat akin to anchovy paste, making it a unique yet familiar addition to various dishes.