Bagoong monamon facts for kids
Bagoong
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| Alternative names | bagoong monamon-dilis, bagoong, and bugguong munamon |
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| Type | Condiment |
| Region or state | Philippines |
| Main ingredients | fermented anchovies |
Bagoong monamon is a special condiment from the Philippines. It's also known as bagoong monamon-dilis, or simply bagoong. In the Ilocano region, people call it bugguong munamon. This ingredient is very popular, especially in Northern Ilocano cooking. It's made by taking small fish called anchovies and letting them ferment after adding salt. Because it's raw, it's usually cooked before eating or used as a cooking ingredient.
What is Bagoong Monamon?
Bagoong monamon is often used in cooking. When it's cooked by itself, it can be served alongside traditional Filipino dishes. For people who are not used to this condiment, its smell can be quite strong and unique. However, bagoong is a key ingredient in many Filipino sauces and dishes.
This type of bagoong is smoother than bagoong terong, but they taste similar. It has a distinct fishy smell. Patis, which is common in Southeast Asian cooking, is actually a liquid that comes from the bagoong process. Patis is the clear liquid layer that floats on top of the thicker bagoong. You can often use patis and bagoong interchangeably in recipes, depending on what you like best.
How is it Used?
Bagoong is used to make food taste better, much like salt, soy sauce, or monosodium glutamate. It helps create the fish stock that forms the base for many Ilocano dishes. For example, it's used in dishes like pinakbet or as a dressing for greens in a dish called kinilnat or ensalada.
Bagoong is also used as a dipping sauce. People often dip chicharon, green and ripe mangoes, or hard-boiled eggs in it. Its taste and smell are similar to anchovy paste.
How is it Sold?
Bagoong munamon is sold in a few ways. Sometimes it has small pieces of fermented fish still in it. This kind is often used to make tasty soups, especially in the Ilocano dish "Dinengdeng." It can also be fried for a quick meal.
Other times, it's sold without the fish bits, called "boneless" bagoong munamon. This type is usually stored in bottles. If you let boneless bagoong sit for a while, the clear patis will separate and settle on top, as patis naturally comes from bagoong.
In other parts of the Philippines, this type of bagoong might be named after the place it comes from. For example, "bagoong balayan" is made in the coastal town of Balayan in the Province of Batangas.
See also
In Spanish: Bagoong monamon para niños
