While Filipinos love the “fishy” aroma of many of their products, many Westeners describe the smell like “rotten”. While these products may be an acquired taste, for many Filipinos, they are flavors they simply can’t leave without.
DISH YOU KNOW?
Bagoong can be made from different kinds of fish. It is generally known as bagoong isda in Luzon and Northern Visayas, and guinamos or ginamos in Southern Visayas and Mindanao. As the bagoong ferments, sometimes up to a year, the shrimp or fish breaks down further, leaving behind a clear yellowish liquid that separates from the mush, which as we know as patis or fish sauce.
INGREDIENTS:
Set A:
- oil
- 3 pieces eggplants
Set B:
- 1 teaspoon oil
- 1 kilo pork
- 3 cloves garlic
- 1 piece onion
- 4 tablespoons bagoong alamang
- 5 pieces tomatoes
- 1/4 cup vinegar
- 2 tablespoons vinegar
- 2 cups water
- 2 pieces long green chilies
- 1 teaspoon ground black pepper