Bagoong, a Filipino condiment made from salted and fermented seafood. This gives the paste the umami of the sea: it tastes boldly briny and deeply salty, with a pungent aroma that’s impossible to ignore.
There are various types of bagoong in the Philippines depending on where it is made. There’s bagoong agamang, bagoong monamon, bagoong tirong, bagoong padas, ginamos and a lot more. The most popular bagoong in Pangasinan is the bagoong monamon, which our fellow Pangasinenses who are bagoong makers are widely producing.
It is a popular seasoning for vegetable dishes like pakbet, dinengdeng, or inabraw because it adds depth to the palatableness of these dishes. With a little squeeze of calamansi, it is best paired with grilled fish, meat, or vegetables. It also the most popular dipping sauce for green mangoes, that’s why it’s called “The Universal Sawsawan”.
Visit Banáan Pangasinan Provincial Museum, learn and experience the natural flavors of Pangasinan.
/KCVP
