...a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies 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.
Ahhhh, who doesn't love Bagoong Monamon?
Bagoong monamon is Filipino for "let's drive the non Pinoys out of the room by opening this jar."
ReplyDeleteI just had that last night with some fava beans and a nice chianti.
ReplyDelete; )
ReplyDeleteMonkeystud, what is it?!?!
ReplyDeletePS: Love the new header, it's so 1950s.
I like my bagoong momamon on toast, with a little wasabi aioli.
ReplyDeleteThe finer print says "Salted Fish Poisson Sale." Huh?
ReplyDeleteOK, what is it really? And is it good with Jello?
Bagoong Monamon, wasn't that the B-side to T. Rex's Bang a Gong?
ReplyDeleteI want to see this on the next episode of Cooking with Dr. Monkey!
ReplyDeleteI roll mine in bread crumbs and corn meal and deep fry it.
ReplyDeleteCome on Bubs, admit it. You roll everything in bread crumbs and deep fry it!
ReplyDelete"Bagoong monamon" sounds like what a drunk would mutter after eyeing Lisa Golden's gigantic lady mountains.
ReplyDeleteI thought it was another teletubby!! What is this monstrosity? I'm not sure I would say delicacy or not - till I know. Gulp!
ReplyDeleteSay what?
ReplyDeleteI think it's an insecticide. Or a wart remover. Or a drain cleaner.
ReplyDeleteMmmmm, I like mine on ice cream! With ladyfingers on the side.
ReplyDeleteI like to be on top while enjoying my Bagoong Monamon...
ReplyDeleteIsn't "poisson sale" "dirty fish" in French?
ReplyDeleteI gotta agree with what FengFK said.
ReplyDelete室內設計這是我找過最好的一家唷！
Amen, brother.
My sentiments exactly.
...a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by fermenting salted anchovies 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.
ReplyDeleteBlog travel is so broadening!!
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