Bagoong is shrimp paste, commonly eaten by Filipinos. It can be made from shrimp or fish. It is made into a paste to begin the fermentation process, and is commonly eaten as a topping on green mangos. Superfamilies and families Alpheoidea Alpheidae - snapping shrimps Barbouriidae Hippolytidae Ogyrididae Atyoidea Atyidae Bresilioidea Agostocarididae Alvinocarididae Bresiliidae Disciadidae Mirocarididae Campylonotoidea Bathypalaemonellidae Campylonotoidae Crangonoidea Crangonoidea Glyphocrangonoidea Galatheacaridoidea Galatheacarididae Nematocarcinoidea Eugonatonotidae Nematocarcinidae Rhynchocinetidae Xiphocarididae Oplophoroidea Oplophoridae Palaemonoidea Anchistioididae Desmocarididae Euryrhynchidae Gnathophyllidae Hymenoceridae Kakaducarididae Palaemonidae Typhlocarididae Pandaloidea Pandalidae Thalassocarididae Pasiphaeoidea Pasiphaeidae Physetocaridoidea Physetocarididae Procaridoidea... In its strictest sense, fermentation (formerly called zymnosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... Species Mangifera altissima Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera foetida Mangifera indica Mangifera kemanga Mangifera longipes Mangifera macrocarpa Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera siamensis The mango (Mangifera spp. ...
A small amount of "bagoong" is served on the side of a popular dish called "Kare-Kare".
Bagoong can also be sauteed with pork to make a dish called "Binagoongan". Pork Binagoongan Ingredients 1 lb. ...
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.
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