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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) [ 1 ] which is not designed, nor customarily used for immediate consumption since it ...
Those made from anchovies are generally known as bagoong monamon or bagoong dilis and those from bonnetmouths as bagoong terong. [5] In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). Larger fermented fish are known as tinabal. [6] Bagoong can also be made from krill.
In Southeast Asian countries, anchovies are known as ikan teri in Indonesia, ikan bilis or setipinna taty in Malaysia (ikan being the Malay word for fish); and dilis, gurayan, monamon, guno or bolinaw in the Philippines. They are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu.
Bagoong monamon: Pangasinan A common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies. Bagoong terong: It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong monamon, and contains fragments of the salted and fermented fish. Banana ...
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Some usual fishes found in Philippine waters include dilis or anchovies that are abundant in the Visayan Sea, Sulu Sea, Samar Sea and waters of north Palawan and usually dried or processed to make bagoong, sardines or tamban that are numerous in Sulu and Visayan Seas and are cured, dried or salted to make tinapa, and dalagangbukid that are ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
The basic recipe for ginataang langka includes unripe jackfruit (langka, seeded and sliced), coconut milk, garlic, onion, salt and pepper to taste, and usually bagoong alamang (shrimp paste) or patis (fish sauce). It can also use thickening agents like white jute (lumbay), jute mallow (saluyot), or okra, among others.