A salty, umami-rich paste of fermented fish or shrimp, central to Filipino cooking. It seasons stews like pinakbet, tops green mango, and accompanies kare-kare, while the sautéed version, bagoong alamang, adds deep savoriness and a distinctive aroma to countless everyday and festive meals.
Bagoong
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When cooking with bagoong, don't mix up your varieties.
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