Bagoong - An Acquired Taste

18 May 2008 13 comments

Mango with Bagoong

What is the perfect pair for bagoong? Green mangoes of course! Too bad for me, I cannot find any here in my local grocery. The mango in the photo is the closest I can get to a green mango. I chose the mango that has a lot of green color left on the skin, hoping that it is still green inside. As you can see, it's already turned yellow but it is not entirely sweet. I can still taste the tanginess and sourness of an unriped mango, hurrah! :) But this post is about Bagoong. There are many kinds of Bagoong and the one I like is made with tiny shrimps. I never did take a liking to the one made with fermented fish which looks and tastes completely different, my mom by the way, prefer this kind. I think it is more commonly used in the Visayas and Mindanao region.

My husband who eats almost everything tried Bagoong but he didn't like it, he said it is too salty for him even with Kare-kare. My brother-in-law on the other hand, likes Bagoong, go figure. The Bagoong I like to use comes from Pampanga, I find it just right for my taste, not too salty. My perfect Bagoong has a lot of garlic, onions and tomatoes. My mom cooks it with tiny pieces of pork but I prefer it plain. There is a dish I like called Binagoongan, it is made with cubed pork (preferably with fat), garlic, onions, vinegar and Bagoong. People also use Bagoong with Kare-kare (Ox tail in peanut stew) as a condiment and in Pinakbet (a mixture of vegetables and Bagoong). If you do know of any other uses of Bagoong, do let me know.


Bagoong

1 bottle uncooked Bagoong
6 cloves minced garlic
1/2 medium onion, minced
2 tomatoes, chopped
3 tbsp vinegar (can be modified depending on your taste)

Saute garlic and onions in oil until onions are translucent. Add the tomatoes and cooked until soft. Add the Bagoong and mix, bring to boil. Add the vinegar but do not mix (very important!). Cook in medium heat for 10 minutes without mixing. After 10 minutes, mix and taste. Add a tablespoon of vinegar if you feel it needs more acidity (cook another 10 minutes if you added more vinegar).

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13 comments: to “ Bagoong - An Acquired Taste so far...

  • haze May 18, 2008
     

    Evensince I was little this is a favorite fruit of mine! I prefer the green one ha and I can eat more than 3 in one seating :D ! Ayan nangangasim na ako!!!!!

  • Lou May 18, 2008
     

    I'm droolin' here! LOL

    To return my visit please click below

    The Shutterbug

  • Sophia May 18, 2008
     

    I also linked this blog na sis, your 2 blogs are linked in my blog na.

  • Amor May 18, 2008
     

    Hindi ako nyan nawawalan sa bahay Barb kasi nagluluto ako ng pinakbet at binagoongang baboy.Kinalakihan ko na yang pagkain na yan kaya kahit andito ako nagluluto pa din ako nyan kahit asawa ko ayaw sa amoy ng bagoong.Pag nagluto ako na may bagoong,open na nya lahat ng bintana sa sala at kusina then sarado lahat ang kwarto para hindi pumasok yong amoy :)

    Yan ang pares ko sa manggang hilaw dito na galing South America at Africa at nilalagyan ko ng maraming sili para mawala ang lantsa ng bagoong,hmm sarap,naglalaway na ako nito sa kakaisip sa mangga:)

  • Dhanggit May 20, 2008
     

    ii love bagoong :-)but my french hubby cant stand the smell of this hahaha so i need to cook it when his not at home..oh i miss this terribly!!

  • Keith May 20, 2008
     

    I believe it is kare-kare we ate with bagoong. I also had it outside in a plastic bag with green mangos. Quite delicious....

    This was in Mindanao, and the more fishy accompaniment, great with boiled saging is called guinamos... Yummy

    In Indonesia they have a shrimp based condiment called sambal, and I always wondered if it is anything like bagoong...

    But, so as you know, Ms Babette... I have started following up on that medical stuff. Salamat.

  • Marvin May 21, 2008
     

    This is also one of my mother's favorite combinations. I've never tried the two together myself though as I'm a bit apprehensive of bagoong.

  • Amy May 21, 2008
     

    mareng barb, pwede ikain mo nalang ako dyan:)

  • Miah Laborte May 29, 2008
     

    ay makaibog man na uie... hehehehe.... yum.. yum...

  • [eatingclub] vancouver || js June 27, 2008
     

    I can feel my salivary glands working right now.

  • [eatingclub] vancouver || js June 28, 2008
     

    We made bagoong butter in one halibut dish. Pictures here: http://eatingclubvancouver.blogspot.com/2008/06/title-mmm-canada-entry-pan-seared.html.

    But I really, really miss green mangoes and bagoong!

  • ness July 23, 2008
     

    bagoong is super best!

  • BURAOT August 03, 2008
     

    hmnnn.. rapsadudels!

    nakakagutom pala dito sa site mo. heheheh.