Bagoong is one of the leading products of Lingayen which can be found in Northern Luzon. Bagoong is made by mixing measured amounts of fish, shrimp or brine. This recipe undergoes the process of fermentation, in which it is kept and fermented from ten to twelve months until it produces bubbles and acquires it unpleasant smell. Basically, some people may not like the smell of Bagoong because of its characteristic pungent odor.
Other names for Bagoong is Ginamos. In Visayas, they use to call Bagoong as Ginamos. The only name that changes is the type of fish that was use to make Bagoong like Alamang, Terong, Monamon and etc...
People have unexpectedly discovered a byproduct of Bagoong, The Patis or Fish Sauce. Patis was discovered when after the process of fermentation, they saw a clear yellowish liquid floating at the top of the fermented mixture.
In Ilocos Region, they are known with their favorite recipe called Pakbet or Pinakbet and they use Bagoong to accompany it.
Bagoong is a Philippine condiment that every Filipino should be proud of.
1 comments:
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