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	Bagoong terong - Wikipedia, the free encyclopedia
		Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines
		Bagoong is used as a flavor enhancing agent in the place of salt, soy sauce, or monosodium glutamate.
		Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, whole fried fish, green and ripe mangoes, or hard boiled eggs.
	en.wikipedia.org /wiki/Bagoong (248 words)

	Bagoong Monamon - Wikipedia, the free encyclopedia
		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.
		Known as patis, it is distinguished as the clear refined layer floating on bagoong monamon.
		Bagoong is also used as a condiment, in many cases, a dipping sauce for chicharon, green and ripe mangoes, or hard boiled eggs.
	en.wikipedia.org /wiki/Bagoong_Monamon (203 words)

	Philippine Ingredients: Bagoong (Site not responding. Last check: 2007-10-26)
		Similar: bagoong balayan, ginamos (fermented anchovies), alamang (fermented tiny shrimps).
		In fact, Filipinos are proud to consider bagoong as their caviar.
		Kare-kare (ox tail in peanut sauce) and pinakbet (a melange of vegetables from the North) are not complete without bagoong on the side.
	www.tribo.org /vegetables/bagoong.html (68 words)

	Sun.Star General Santos - Bagoong: A tourist come on
		A bagoong to be of good quality, the fish and salt mixture undergoes a fermentation period of four to six months.
		Some bagoong makers, however, could not wait and would shorten the process to recover their money and the result is a low quality fish sauce, lacks aroma and has a fishy flavor.
		Conveniently, Yabes has her bagoong sauce in bottles sans the bones and solids, a ready and perfect dipping sauce (especially when mixed with ginger, tomatoes and onions) for boiled vegetables, grilled or fried fish or meat.
	www.sunstar.com.ph /static/gen/2005/10/04/feat/bagoong.a.tourist.come.on.html (649 words)

	Bagoong (shrimp paste) at 'Food talk'
		But let’s get a little more specific about what bagoong is. We know it as bagoong but, under different names, it is an important condiment and ingredient in most Southeast Asian countries and even in Hawaii and the Pacific.
		Bagoong Alamang is Filipino shrimp paste, made from minute shrimp, krill or fish and is commonly eaten as a topping on green mangos.
		The bagoong you saw were actually “gunamos”, not “guinumis”: that would be a drink, I think.
	www.pinoyfoodtalk.net /index.php/site/comments/bagoong_shrimp_paste (868 words)

	NEDA Knowledge Emporium (Site not responding. Last check: 2007-10-26)
		Pangasinan is well known for its bagoong and vendors always claim that their bagoong are from Lingayen to signify high quality.
		Bagoong is a year round product and sold in all the markets in Region I. The cooperator is a small time bagoong producer and sells her produce wholesale or retail.
		The bagoong sold wholesale were placed in big plastic drums to retailers and the bagoong sold by retail were scooped into plastic bags especially during the town's market day.
	www.neda.gov.ph /knowledge-emporium/details.asp?DataID=108 (157 words)

	Manila Bulletin Online
		His Pork Binagoonganâ”made of adobado pork meat cubes and fat chunks with soy-garlic flavors sautÃ©ed in bagoong alamangâ”is a well-concocted dish that highlights Ilocano and Pangasinense tastes.
		This dishâs careful infusion of bagoong (fermented shrimp paste) doesnât overpower the taste of the garlic and soy sauce, making it a perfect partner to white, steamed rice and ice-cold beer.
		However, since the chef is a well-trained patisserie and has had international culinary schooling, his desserts are not to be overlooked.
	www.mb.com.ph /issues/2006/01/10/TSTE2006011053136.html (459 words)

	Honolulu Star-Bulletin Features
		These stinky sauces are basic to the Asian pantry -- called bagoong or patis in the Philippines, nam pla in Thailand, nuoc mam in Vietnam, hom ha in China, saeu chot or myolchi chot in Korea and kusaya gravy or shottsuru in Japan.
		Filipino bagoong: Made of ground or creamed fermented fish or shrimp.
		Bagoong alamang, sometimes called salted shrimp fry, and bagoong balayan, an unfiltered fish sauce, are two popular styles of the many varieties bottled.
	starbulletin.com /2003/04/30/features/story1.html (1055 words)

	guampdn - www.guampdn.com - Hagatna, GU (Site not responding. Last check: 2007-10-26)
		But bagoong gives pinakbet a better flavor, especially when added to the cooking process, says Jose Minguy, a cook at Ben n' Yan's BBQ Place in Dededo.
		This dish is made Cavite-style, without the pungent salted baby shrimp, also called bagoong, which is a favorite ingredient of another region of the Philippines, Ilocos.
		Ilocanos are known to add bagoong to their version of pinakbet.
	www.guampdn.com /apps/pbcs.dll/article?AID=/20051007/LIFESTYLE/510070317/1024 (801 words)

	RecipeSource: Filipino Cuisine Tips, 1 of 2
		Bagoong is a salty mixture made from shrimp.
		MR> Is rice or bagoong the traditional side dishes for all of the recipes MR> or are there other side dishes that you recommend.
		One of the healthy aspects of the Filipino diet is that rice makes up the bulk of the meal while the meat dish is used as a flavor enhancement.
	www.recipesource.com /misc/hints/filipino-cuisine-tips1.html (456 words)

	Mango - Wikipedia, the free encyclopedia
		Many people like to eat unripe mangoes with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili.
		In the Philippines, unripe mango is eaten with bagoong, fermented minute shrimp paste which comes in sweet, salty and spicy flavours.
		Dried strips of sweet, ripe mangoes have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
	en.wikipedia.org /wiki/Mango (1990 words)

	Forklore: Tuong Phat Supermarket
		Bagoong Iloko, which is from her region, is made with small but not tiny fish and has sugar in it, which makes dishes made with it more savory.
		Bagoong Iloko is not available here but people bring it from the Philippines when coming to Canada.
		Somehow we managed to forget to get patis and the mild bagoong, but we will rectify that today when we take a walk down to one of the little local Philippine grocers.
	www.nyu.edu /classes/bkg/forklore/archives/2004/05/tuong_phat_supe.html (255 words)

	Cooks.com - Recipes - Bagoong
		Clean the paryok or kawali 3 minutes, sindian yung kalan by means of posporo, keep away from children to ensure safety.
		Add the bagoong sauce, ginger, and prawns or fish.
		Cook chicken in 1/2 cup water or clear broth, uncovered, until all the liquid has evaporated.
	www.cooks.com /rec/search/0,1-0,bagoong,FF.html (110 words)

	An introduction to ingredients - The Honolulu Advertiser - Hawaii's Newspaper (Site not responding. Last check: 2007-10-26)
		Ginisang bagoong: Whole tiny shrimp sauteed in oil; both sweet and spicy varieties are made.
		Monamon: Type of bagoong, a paste of various salted fish.
		Bagoong balayan: Salted fish sauce, intensely flavored salty liquid used as ingredient or condiment.
	the.honoluluadvertiser.com /article/2006/May/10/il/il01a.html (333 words)

	History
		Today, salt is still being produced in abundance, creating not a few fortunes for some enterprising families although much of its use is for industry.
		Native cuisine, mostly Ilocano in origin, owes its authenticity to the lowly bagoong.
		Taking from the spare and starkly humble lifestyle of the Pangasinense with his dependence on the sea and rivers and the land, bagoong lends itself well to the local diet.
	www2.mozcom.com /~urduja/theprovince/history.htm (1058 words)

	Plantersbank \| News
		The bagoong was used as appetizer, side dish and main dish all at once.
		Some of the customers would smother their rice with dabs of bagoong whenever they dined at the restaurant.
		Fired up with the success of the bagoong, BFMC intensified its product development efforts and came up with another blockbuster idea; ready-to-eat canned Filipino meals (see sidebar).
	www.plantersbank.com.ph /b_line-aug.html (830 words)

	Market Manila Archive » It’s Mango Season Again!!!
		For green ones, bagoong of course with lots of fried pork and definitely not the sweet kind.
		Green mango with bagoong, with rock salt or soaked in salt and sugar.
		He harvested a few, they looked like indian mangoes, but instead of the tart crispness we were expecting, they turned out to be bright yellow inside, and had a flavor redolent of coconut.
	www.marketmanila.com /archives/its-mango-season-again (3511 words)

	Honolulu Star-Bulletin Features
		The pungent aroma of this infamous fermented seafood paste is at once vile and intoxicating and is all the reason anyone needs to loathe or love Filipino cuisine.
		The brown liquid from the fermented fish floats to the top and is used as fish sauce, while the bagoong sediments sink to the bottom.
		The most popular bagoong according to Butay is Amor Nino Foods' bagoong terong, or salted bonnet mouth fish.
	starbulletin.com /97/08/13/features/story1.html (1366 words)

	Culinary Zones
		It is in the use of native vegetables like “saluyot” combined with locally grown fish, poultry and meat, particularly pork, along with “bagoong” that gives the cooking of Northern Luzon a definite identity.
		They are well known for their “laing” consist of pork and/or shrimp and freshly shredded young coconut wrapped in “gabi” (taro leaves), flavored with bagoong, seasoned with hot chilies, then slowly simmered in coconut milk that is reduced to a flavorful, spicy thick sauce.
		Visayans have an abundance supply of dried salted seafood and “guinamos” which is saltier than “bagoong.” It follows suit that their cooking tends to be on the salty side.
	www.cuisineplus.com /culinary_zones.htm (1705 words)

	Bagoong - Asia Finest Discussion Forum
		Bagoong in zamboanga is delicious because we still cook it, its taste good..if i eat much, i get allergies.
		Puede rin kanin lang at saka bagoong sa akin.
		Whie I like to eat bagoong with Kare kare, Big JuJu don't like the smell. I tell him what's the difference when he eats Mrs.
	www.asiafinest.com /forum/index.php?act=findpost&pid=902737 (728 words)

	Bicol Express » Pinoy Cook: a food and cooking blog
		Bicol Express is pork strips and siling haba (finger chilies) cooked in coconut milk.
		Sometimes, bagoong steals the true taste of your dish.
		I like Bicol Express with dilaw, cocout oil, lot of chillies (she has to halves the dish with the other with no chille), and liempo as the main ingridients.
	www.pinoycook.net /index.php/recipes/recipe/bicol-express (1216 words)

	ILOCANOS: THE FRUGAL GOURMETS
		In all of the Ilocos region, La Union and Pangasinan, fried fish entrails, simply sprinkled with salt and dipped in sukang Iloko (naturally fermented sugarcane juice infused with dried parts of samak, a medicinal plant), is a favorite pulutan.
		Inabraw (also called dinengdeng) is the generic term for vegetable stew flavored with the bagoong, tomatoes and ginger.
		And according to anac ti Batac Irene Marcos Araneta, with whom we had the pleasure of partaking a wonderful heritage meal at Ablan’s hotel quite recently, she’d give a failing mark to a pakbet that has squash in it or is flavored with bagoong alamang or shrimp paste (that’s the Tagalog version, according to her).
	www.newsflash.org /2004/02/tl/tl012395.htm (1024 words)

	Food Facts & Trivia: Bagoong
		FOOD TRIVIA > Trivia - Ba > Bagoong >
		Bagoong is a Philippine fish paste that is very close to the Ancient Roman 'garum'.
		Bagoong is made from shrimp or fish that is salted and fermented for several weeks.
	www.foodreference.com /html/fbagoong.html (134 words)

	Vegetarian Journal September/October 1999 -- The Vegetarian Resource Group
		The traditional ingredient used is bagoong, a fermented fish sauce.
		Pancit is a stir-fry of rice noodles, hard-cooked eggs, and pork that is flavored with patis, shrimp sauce, calamansi (a tart, native lemon), pepper, and garlic.
		One of their vegetarian items (although it is flavored with bagoong) is a vegetable stew made with eggplant, tomatoes, and ampalaya (a bitter melon).
	www.vrg.org /journal/vj99sep/999fiesta.htm (1744 words)

	Business Log \| Sunday Punch
		Himself a bagoong factory owner, the mayor said that this is now a multi-million peso industry here.
		Because of high demand for bagoong, largely used for cooking or as a dip (mixed with calamansi and sili), and many others, the anchovies used for it have to be bought from as far as Bicol, Quezon, Zambales, Cavite andVisayas.
		Yes indeed, the 3 B’s (Bangus, Bagoong, Bocayo) the pride of Pangasinan.The Bangus where Pangasinan is the only place where you can find the best bangus and bagoong.The bagoong brand from Dagupan, Lingayen and Pangasinan are always the first one to go out of shelf in all of the oriental stores in the Sillicon Valley.
	sundaypunch.prepys.com /archives/2006/07/10/business-log-25 (650 words)

	♥ Kauderwelsch » Blog Archive » Trouble With Bagoong And Tuyo (Site not responding. Last check: 2007-10-26)
		Alam mo, it is not easy to cook bagoong here in Germany without offending your husband and neighbors dahil hindi sila sanay sa amoy nito.
		I advise you to prepare "bagoong" when your husband is not home.
		Open all windows to air the rooms, (this tip is not applicable on summertime dahil lalabas nga ang amoy…susugurin ka naman ng sangkatutak na langaw).
	lukaret.com /?p=20 (762 words)

	The Unusual Ilocano Cuisine (Site not responding. Last check: 2007-10-26)
		Pinakbet- a mixture of several vegetables such as squash, okra, eggplant, ampalaya or bitter gourd and string beans cooked with bagoong or fermented fish paste.
		Some parts of Ilocos, which are closer to the sea, top a pinakbet based in soup with grilled fish, leaving the vegetables cooked until tender and seasoned with bagoong or fermented fish.
		Ilocano delicacies sought to have been healthier than others but their regular use of fermented fish called bagoong, gets them closer to health impairment.
	www.camperspoint.com /article.php3?id_article=213 (322 words)

	Filipino Feast : Monterey County Weekly Newspaper (Site not responding. Last check: 2007-10-26)
		I almost thought the dish contained coconut milk due to the salty/sweet flavor, but it is actually made by sautéing garlic, onion, tomatoes, and pork.
		The bagoong goes in at the end of the cooking process.
		This dish made me feel I was eating on a tropical island like the ones in the large photos that decorate the sparkling clean restaurant.
	www.montereycountyweekly.com /issues/Issue.02-19-04/dining/Article.feast (923 words)

	Sun.Star Cebu - Lorins: adding taste to food
		Visayan housewives have always loved to use food enhancers and dips like patis, bagoong, sukang paombong, gata and soy sauce for more delicious and creative cooking.
		Whether you are cooking at home or in your bistro business, the most exciting and crucial part of it is when you pour some salt, sauce or vinegar on the food you are preparing.
		While Café Laguna and Laguna Garden Cafe are uniquely identified for their mouth-watering puto bumbong, Lorenzana gets a Pinoy trademark for being a manufacturer of naturally sourced, affordable and distinctively delicious sauce, bagoong patis and the like.
	www.sunstar.com.ph /static/ceb/2002/11/29/life/lorins.adding.taste.to.food..html (336 words)

	Philippine Food: Vegetable Dishes - Pinakbet
		Pinakbet is the signature dish of the northern region of Ilocos - a dry, harsh area where people have to make do with what they can grow on the land.
		Vegetables are simply boiled with bagoong and sometimes flavored with bits of pork.
		The authentic pinakbet is made using miniature vegetables and is dried than the version of the Tagalogs.
	www.filipinoheritage.com /food/recipes/veg_pinakbet.htm (128 words)

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