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Malabon’s Best Salted Anchovies (Bagoong Monamon) 340g
د.ك0.470
Availability: 8 in stock
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Product Description
Bagoong munamon is marketed either with bits of fermented fish (which is often used to make flavorful soups, especially in the Ilocano “Dinengdeng;” or it can be fried for a quick meal) or without (marketed as “boneless” bagoong munamon, usually stored in bottles).
It is therefore used as an ingredient in cooking and can also be used as a garnish to traditional dishes when cooked on its own. For most Westerners unfamiliar with this condiment, its smell can be quite unpleasant. However, bagoong is an essential ingredient in many curries and sauces. This bagoong is smoother than baguntelone, but similar in taste. The smell is unique and has a strong fish smell. Fish sauce, which is commonly used in Southeast Asian cuisine, is a by-product of the bagong method. Known as patis, it is distinguished as a transparent, refined layer that floats above the thick bagoong itself. The patis and bagoong can be substituted in the recipe according to personal tastes and preferences.
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