Bagoong as a popular Filipino Condiment

Wazzup Pilipinas!?

Sawsawan, sahog o ulam? Ano ba ang gamit natin sa bagoong?


Bagoong is a traditional Filipino condiment made from fermented fish or shrimp. It is a staple ingredient in many Filipino dishes, and its distinctive salty and umami flavor is a key component in the country's cuisine. In this article, we will explore the history, production, types, and uses of bagoong.

History

The use of bagoong in Filipino cuisine can be traced back to pre-colonial times. The Tagalog word "bagoong" is derived from the Malay word "belacan," which refers to a similar fermented shrimp paste commonly used in Southeast Asian cuisine. Bagoong has been a part of Filipino culture for centuries and is still widely used today.

Production

Bagoong is made by mixing fresh fish or shrimp with salt and letting it ferment for several days to several weeks. During the fermentation process, the proteins in the fish or shrimp break down into amino acids, giving the bagoong its unique flavor. After fermentation, the mixture is then bottled or stored in jars for future use.

Types

There are several types of bagoong, each with its own distinct flavor and uses. The most common types include:

Bagoong Alamang - made from fermented tiny shrimp, this is the most commonly used type of bagoong in Filipino cuisine. It is usually used as a base for many Filipino dishes such as Kare-Kare, Bicol Express, and Pinakbet.


Bagoong Isda - made from fermented fish, this type of bagoong is commonly used in dishes such as Sinigang and Adobo.


Bagoong Balayan - made from fermented anchovies, this type of bagoong is commonly used in the provinces of Batangas and Cavite.


Bagoong Terong - made from fermented eggplant, this type of bagoong is commonly used as a dipping sauce for grilled or fried dishes.

Uses

Bagoong is a versatile ingredient that can be used in many Filipino dishes. It is commonly used as a base for stews and soups, as well as a seasoning for grilled or fried dishes. It can also be used as a condiment or dipping sauce for vegetables, fruits, and grilled meats.

One of the most popular dishes that use bagoong is Kare-Kare. This stew is made with oxtail, tripe, and vegetables, simmered in a peanut sauce made with bagoong alamang. Bagoong is also commonly used in the popular Filipino dish Sinigang, a sour soup made with meat or seafood, vegetables, and tamarind broth. Bagoong is added to Sinigang to give it a savory depth of flavor.

Bagoong can also be used as a condiment for vegetables and fruits. It is commonly paired with green mangoes, a popular snack in the Philippines. It can also be used as a dipping sauce for grilled or fried dishes, such as grilled pork or fried fish.

Conclusion

Bagoong is an essential ingredient in Filipino cuisine. Its unique flavor and versatility make it a staple in many Filipino dishes. Whether used as a base for stews and soups, a seasoning for grilled or fried dishes, or a condiment for vegetables and fruits, bagoong is a key component in the rich and diverse flavors of Filipino cuisine.

Kimchi Jjigae on Always be my Maybe

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A dish shown on a Netflix movie named Always be my Maybe recently was the Korean dish Kimchi Jjigae.

Kimchi jjigae, also known as kimchi stew, is a popular Korean dish that has gained immense popularity all over the world. It is a hearty and comforting dish that is perfect for cold winter nights or when you are looking for something to warm you up. Kimchi jjigae is made with kimchi, a staple of Korean cuisine, and is cooked with a variety of other ingredients to create a rich and flavorful soup.

Kimchi, which is made from fermented vegetables like cabbage and radishes, is a staple food in Korea and is eaten at almost every meal. It is known for its tangy and spicy flavor, and it is also considered a health food due to its probiotic properties. Kimchi jjigae is just one of the many ways that kimchi can be enjoyed in Korean cuisine.

To make kimchi jjigae, you will need some basic ingredients like kimchi, tofu, onions, garlic, and pork. The ingredients are cooked together in a pot with some water or broth until the flavors meld together and the stew becomes thick and rich. Some variations of kimchi jjigae may also include other vegetables like mushrooms, potatoes, or zucchini.

One of the best things about kimchi jjigae is that it is incredibly easy to make, and you can customize the ingredients to suit your taste preferences. For example, if you prefer a spicier stew, you can add more gochujang, a Korean chili paste, or gochugaru, a Korean chili powder, to the pot. On the other hand, if you prefer a milder stew, you can reduce the amount of chili paste or powder that you use.

Kimchi jjigae is also a very nutritious dish, as it is packed with vitamins, minerals, and antioxidants. The fermented kimchi provides beneficial bacteria that can improve gut health and boost the immune system. The tofu in the stew provides a good source of protein, while the vegetables provide fiber, vitamins, and minerals.

In addition to being delicious and nutritious, kimchi jjigae is also a very versatile dish. It can be served as a main dish with rice, or as a side dish to complement other Korean dishes like bulgogi or bibimbap. It is also a great dish to serve at parties or gatherings, as it can be easily scaled up to feed a large group of people.

In conclusion, kimchi jjigae is a delicious and nutritious Korean stew that is easy to make and highly customizable. It is a great way to enjoy the tangy and spicy flavor of kimchi, and it can be served as a main dish or as a side dish to complement other Korean dishes. If you have never tried kimchi jjigae before, it is definitely worth giving it a try!

Pares or the Filipino braised beef noodle soup

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Pares is a popular dish in the Philippines that originated from the Chinese beef stew called "braised beef noodle soup." It has been adapted to suit the Filipino palate, and now, it is commonly found in carinderias or small eateries, food courts, and food trucks all over the country.

Pares is a dish that consists of tender beef brisket that is slow-cooked until it is tender and flavorful. The beef is then served with a sweet and savory sauce made of soy sauce, sugar, garlic, and star anise. The sauce is poured over the beef, which is typically served with rice and a bowl of clear beef broth on the side. Sometimes, it is also served with noodles, making it a hearty and filling meal.

The name "pares" means "pair," and it refers to the combination of beef and rice, which is the mainstay of the dish. The popularity of pares can be attributed to its affordability, simplicity, and delicious taste. It is a popular meal for both locals and tourists alike, and it has become a staple in Filipino cuisine.

Pares is often sold in small eateries and food trucks, where it is served in plastic plates or bowls. The dish is usually eaten with a spoon and fork, and diners can add more sauce or chili flakes to suit their taste. Some establishments also offer other toppings such as fried garlic, chopped green onions, and fried eggs to make the dish even more satisfying.

One of the most well-known places to try pares is in the Pares Retiro district in Quezon City. This area is home to several small eateries that specialize in pares and other beef dishes. The most famous of these is Pares Retiro, which has been around for over 30 years. This establishment serves pares with the traditional sweet and savory sauce, along with garlic rice, a bowl of soup, and a soft-boiled egg.

Another popular place to try pares is in the Pares Avenue area in Manila. Here, you can find numerous stalls and food trucks that serve the dish, along with other beef and noodle dishes. Many of these establishments are open 24 hours, making it a popular spot for late-night meals.

In recent years, pares has gained popularity outside of the Philippines, especially in areas with large Filipino communities. It has become a favorite among overseas Filipinos, who crave the taste of home. Pares can now be found in some Filipino restaurants in the United States, Canada, and Australia, among other countries.

In conclusion, pares is a beloved dish in the Philippines that has become a staple in the country's cuisine. It is a simple and affordable meal that is packed with flavor and can be enjoyed any time of day. Whether you're in the Philippines or abroad, pares is a dish that is definitely worth trying.