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- Bagoong_monamon abstract "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 ("monamon" or "munamon" in Ilocano) 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 in creating the fish stock that is the base for many Ilocano dishes, like pinakbet, or as a dressing to greens in the 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.Bagoong munamon is marketed either with bits of fermented fish (which is often used to make flavorful soups, especially in the Ilocano "Dinengdeng;" or it can be fried for a quick meal) or without (marketed as "boneless" bagoong munamon, usually stored in bottles). Boneless bagoong, if left undisturbed for quite some time, will settle to the bottom of its container, separating the clear patis from the solids, as patis comes from bagoong.In other areas of the Philippines, this type of bagoong can be named for the locale they came from, e.g. bagoong balayan (which is produced in the coastal town of Balayan in the Province of Batangas).".
- Bagoong_monamon thumbnail Bagoong.jpg?width=300.
- Bagoong_monamon wikiPageID "5253653".
- Bagoong_monamon wikiPageLength "2749".
- Bagoong_monamon wikiPageOutDegree "29".
- Bagoong_monamon wikiPageRevisionID "621057949".
- Bagoong_monamon wikiPageWikiLink Anchovies.
- Bagoong_monamon wikiPageWikiLink Anchovy.
- Bagoong_monamon wikiPageWikiLink Bagoong.
- Bagoong_monamon wikiPageWikiLink Bagoong_terong.
- Bagoong_monamon wikiPageWikiLink Category:Condiments.
- Bagoong_monamon wikiPageWikiLink Category:Fermented_foods.
- Bagoong_monamon wikiPageWikiLink Category:Fish_sauces.
- Bagoong_monamon wikiPageWikiLink Category:Ilocano_culture.
- Bagoong_monamon wikiPageWikiLink Category:Philippine_cuisine.
- Bagoong_monamon wikiPageWikiLink Category:Umami_enhancers.
- Bagoong_monamon wikiPageWikiLink Chicharon.
- Bagoong_monamon wikiPageWikiLink Chicharrón.
- Bagoong_monamon wikiPageWikiLink Condiment.
- Bagoong_monamon wikiPageWikiLink Fish_sauce.
- Bagoong_monamon wikiPageWikiLink Ilocano_language.
- Bagoong_monamon wikiPageWikiLink Ilocano_people.
- Bagoong_monamon wikiPageWikiLink Kinilnat.
- Bagoong_monamon wikiPageWikiLink List_of_fermented_foods.
- Bagoong_monamon wikiPageWikiLink List_of_fish_sauces.
- Bagoong_monamon wikiPageWikiLink Mahyawa.
- Bagoong_monamon wikiPageWikiLink Mango.
- Bagoong_monamon wikiPageWikiLink Mangoes.
- Bagoong_monamon wikiPageWikiLink Monosodium_glutamate.
- Bagoong_monamon wikiPageWikiLink Philippines.
- Bagoong_monamon wikiPageWikiLink Pinakbet.
- Bagoong_monamon wikiPageWikiLink Salt.
- Bagoong_monamon wikiPageWikiLink Shrimp_paste.
- Bagoong_monamon wikiPageWikiLink Soy_sauce.
- Bagoong_monamon wikiPageWikiLink File:Bagoong.jpg.
- Bagoong_monamon wikiPageWikiLinkText "Bagoong monamon".
- Bagoong_monamon wikiPageWikiLinkText "bagoong monamon".
- Bagoong_monamon wikiPageWikiLinkText "bagoóng monamon".
- Bagoong_monamon wikiPageWikiLinkText "monamon".
- Bagoong_monamon hasPhotoCollection Bagoong_monamon.
- Bagoong_monamon wikiPageUsesTemplate Template:Fish_sauce.
- Bagoong_monamon wikiPageUsesTemplate Template:Portal.
- Bagoong_monamon wikiPageUsesTemplate Template:Unreferenced.
- Bagoong_monamon subject Category:Condiments.
- Bagoong_monamon subject Category:Fermented_foods.
- Bagoong_monamon subject Category:Fish_sauces.
- Bagoong_monamon subject Category:Ilocano_culture.
- Bagoong_monamon subject Category:Philippine_cuisine.
- Bagoong_monamon subject Category:Umami_enhancers.
- Bagoong_monamon hypernym Ingredient.
- Bagoong_monamon type Article.
- Bagoong_monamon type ChemicalCompound.
- Bagoong_monamon type Food.
- Bagoong_monamon type Article.
- Bagoong_monamon type Food.
- Bagoong_monamon type Ingredient.
- Bagoong_monamon type Product.
- Bagoong_monamon comment "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 ("monamon" or "munamon" in Ilocano) 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.".
- Bagoong_monamon label "Bagoong monamon".
- Bagoong_monamon sameAs m.0db1qk.
- Bagoong_monamon sameAs Q17063877.
- Bagoong_monamon sameAs Q17063877.
- Bagoong_monamon wasDerivedFrom Bagoong_monamon?oldid=621057949.
- Bagoong_monamon depiction Bagoong.jpg.
- Bagoong_monamon isPrimaryTopicOf Bagoong_monamon.