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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.
Nilagang saging, sometimes also known simply as boiled bananas, is a simple Filipino dish consisting of boiled saba bananas (or cardava bananas) commonly dipped in fermented fish paste (bagoong na isda, also called ginamos in Cebuano). The bananas are typically unripe or just about to ripen, when they are still starchy.
A version of belacan similar to Filipino "fresh" bagoong alamang shrimp paste (which is fermented for a shorter period) is known as cincalok. [ citation needed ] In Sri Lanka, belacan is a key ingredient used to make Lamprais .
Bagoong alamang (simply Alamang or Uyap in Visayan languages), is of course, made with shrimp. So no. Ginamos is not equivalent to Bagoong alamang, in popular usage it is equivalent to Bagoong, in specific usage it is equivalent to Bagoong isda. You should bluelink Ginamos to Bagoong instead. It contains an explanation there too.--
Ginataang hipon is one of the simpler types of ginataan.The basic recipe includes unshelled shrimp with the heads intact, coconut milk, onion, garlic, ginger/turmeric, patis (fish sauce) or bagoong alamang (shrimp paste), and salt and pepper to taste.
Ginataang isda is a more generalized name meaning "fish in coconut milk". It is more common, however, to name the dish based on the type of fish used. The typical fish used in ginataang isda include: ginataang tilapia (), [2] ginataang tambakol (yellowfin tuna), [3] ginataang galunggong (blackfin scad), [4] and ginataang tulingan (skipjack tuna).
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 ...
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 ...