Bagoong terong

Bagoong Terong is a traditional Filipino condiment made from fermented eggplant. It is a variant of the more common bagoong, which is typically made from fermented fish or shrimp. Bagoong Terong, however, uses eggplant as the primary ingredient, giving it a unique flavor and texture compared to other types of bagoong.

History

The exact origins of Bagoong Terong are unclear, but it is believed to have been developed in the Philippines as a vegetarian alternative to traditional bagoong. Like other types of bagoong, it is thought to have been created as a way to preserve food in a tropical climate before the advent of modern refrigeration.

Preparation

Bagoong Terong is made by fermenting eggplant in a mixture of salt and water. The eggplant is first washed and cut into small pieces, then mixed with the salt and water in a large container. The mixture is then left to ferment for several weeks or months, during which time it develops its characteristic flavor and aroma.

The fermented eggplant is then mashed into a paste, which can be used as a condiment or ingredient in a variety of Filipino dishes. It is often used in the same way as other types of bagoong, such as in the traditional Filipino dish kare-kare.

Flavor and Uses

Bagoong Terong has a strong, salty flavor with a slight tanginess from the fermentation process. It also has a unique, slightly bitter flavor from the eggplant, which sets it apart from other types of bagoong.

In Filipino cuisine, Bagoong Terong is often used as a flavoring in dishes such as adobo, sinigang, and pinakbet. It can also be used as a dipping sauce for grilled or fried foods, or mixed with vinegar and chili peppers to make a spicy condiment known as bagoong alamang.

See Also

• Bagoong
• Filipino cuisine
• Fermentation in food processing