Bagoong monamon, bagoong monamon-dilis, or

simply bagoong and bugguong munamon in

llocano, is a common ingredient used in the

Philippines and particularly in Northern Ilocano

cuisine. It is made by fermenting salted

anchovies ("monamon" or "munamon" in ilocano)

which is not designed, nor customarily used for

immediate consumption since it is completely

raw. Therefore it is used as a cooking ingredient,

upon when it is cooked alone, it can be used as

an accompaniment to traditional food dishes. To

most Westerners unfamiliar with this condiment,

the smell can be extremely repulsive.

Bagoong is however, an essential ingredient in

many curries and sauces.

This bagoong is smoother than bagoong terong,

however, they are similar in flavor. The odor is

unique and smells strongly of fish. Fish sauce,

common throughout Southeast Asian cuisine, is

a by-product of the bagoong process. Known as

patis, it is distinguished as the clear refined layer

floating on the thicker bagoong, itself. Patis and

bagoong can be interchanged in recipes, depending on personal taste and preference.

Bagoong is used as a flavor enhancing agent, in

the place of salt soy sauce, or monosodium

glutamate. It is used in creating the fish stock

that is the base for many ilocano dishes, like

pinakbet, or as a dressing to greens in the dish

called kinilnat or ensalada. Bagoong is also used

as a condiment, in many cases, a dipping sauce

for chicharon, green and ripe mangoes, or hard

boiled eggs.

It is similar in taste and smell to that of anchovy

paste.

Bagoong monamon is marketed either with bits

of fermented fish (which is often used to make

flavorful soups, especially in the locano

"Dinengdeng;" or it can be fried for a quick meal)

or without (marketed as "boneless" bagoong

munamon, usually stored in bottles). Boneless bagoong, if left undisturbed for quite some time,

will settle to the bottom of its container

separating the clear patis from the solids, as

patis comes from bagoong.

In other areas of the Philippines, this type of

bagoong can be named for the locale they came

from, e.g. bagoong balayan (which is produced in

the coastal town of Balayan in the Province of

Batangas).