Bagoong - Province style

Bagoong is a Filipino dish that is made from fish or shrimp paste.
Generally, bagoong in Tagalog refers to any salty condiment made primarily out of fermented seafood. It‘s a paste or sauce of small fish and prawns which have been salted and fermented that is much used as seasoning.
Common varieties of fish used in bagoong na isda include dilis (sardines), bolinaw (anchovy), galunggong (round scad) and sapsap (small, flat ponyfish).
Filipinos use bagoong to cook dishes like pinakbet, a dish sauteed with garlic, onions, tomatoes and local vegetables like string beans, eggplant, bitter gourd, squash, okra, as well as pork slivers and shrimp. The bagoong adds flavour and depth to the dish.
Bagoong is eaten raw or cooked and is generally used as flavoring or condiment in many traditional recipes. As an appetizer it is sauteed with onions and garlic and served with tomatoes or green mangoes.
Shelf life may last up to 2 years if stored in a favorable area or refrigerated and unopened. Store inside a tightly sealed container.

[@rickyamacna1759]

👍👍

[@PaulieDetmurds]

This is great stuff! I love it!

[@RowenaAmacna-e7b]

❤❤❤❤

[@ragjamrock]

Interesting, I remember years ago seeing bagoong alamang(shrimp)in Filipino stores in Toronto. I've never tried it, though.🏝🇵🇭

[@albertlehmenkuhler]

Thank you very much for watching!

[@diaryofthankfulfil-amnonna3239]

Good afternoon ! When I was young and was still in the Philippines, Bagoong with lemon squeezed in it, was one of the dips on the table to accentuate the flavor of the main dish. Now, I am no longer allowed to have it by my Primary doctor for health reason. Though sometimes I would have a tiny bit of it to satisfy my craving. By the way, it is called "Kuyog" in my province. God bless you all !

[@albertlehmenkuhler]

Thank you very much for watching and commenting!