For those who don’t know, BAGOONG is considered stinky, yet it’s an ubiquitous condiment throughout the Philippine islands. Each region has its own particular ingredients and process of making. What do Filipinos do with bagoong? It can be used as a dip for green mangoes and jicama! In fact, that’s a favorite way of consuming mangga and singkamas — otherwise, you’d have to make do with plain white rock salt. Of course, bagoong is also an essential flavor ingredient in many iconic Filipino dishes, such as pinakbet and kare-kare. There should be a museum dedicated to it, the way Koreans have a museum for kimchi!
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