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For serving with grilled fish, it is typically garnished with diced tomatoes, patis (fish sauce), or more rarely, bagoong (fermented shrimp or fish). [3] The simplest dipping sauce, for example, is vinegar mixed with another ingredient like siling labuyo (sukang may sili), garlic (suka't bawang), soy sauce (sukang may toyo), and so on.
Bagoóng (Tagalog pronunciation: [bɐɡuˈʔoŋ]; buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. [1] The fermentation process also produces fish sauce known as patís. [2] The preparation of bagoóng can vary regionally in the ...
It is used in creating the fish stock that is the base for many Ilocano dishes, like pinakbet, or as a dressing to greens in the dish called kinilnat or ensalada. Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, green and ripe mangoes, or hard boiled eggs. It is similar in taste and smell to that of anchovy paste.
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.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made (手打) by the owners using traditional techniques. Golden fish ball, also known as Cheung Chau fishball, was a snack produced in Cheung Chau. [22] Distinguishing features included size, sauce and texture.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.
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