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The exact origin of the bagoong in the Philippines, or the shrimp paste in the Southeast Asian region, is not known. However, one theory suggests it stemmed from the ancient practice of adding salt to fish or shrimp to preserve them.
Bagoóng (Tagalog pronunciation: [bɐɡuˈoŋ]; Ilocano: bugguong) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process also produces fish sauce known as patís.
Bagoong Isda - made of fermented fish and salt. Bagoong Alamang - made of fermented shrimp and salt. Sometimes, with calamansi to lessen the smell.
/ beverly.mondiego
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#how to make,
#lutong pinoy,
#bagoong alamang
#filipino food,
#fermented fish,
#fermented rice

[@jurishvlog]

Wow sarap ng bagoong isda.bgong kaibigan po😊