BAGOONG

In this year with a pandemic its hard to get money because many people loss their works and many people don't know how to get money in this pandemic and that's why online selling is popular right know and you can also sell any products or food, things to have money in this pandemic and this delicacy you can sell right know.





Fish or shrimp paste condiment, locally known as bagoong, is almost inseparable from manggang hilaw and other traditional Filipino delicacies. It persist and remains to be part of our regular diet and is used as a flavor extender in the preparation of some types of indigenous foods.

Thier are two types of Bagoong isda at Bagoong Alamang.
Bagoong Isda-made of fermented fish and salt.
Bagoong Alamang-made of fermented shrimp and salt. Sometimes, with calamansi to lessen the smell.


Preparation of Bagoong
In this part, you will see a simple preparation of bagoong.

INGREDIENTS 

1.Difference kinds of small fish.

2.Salt

PROCEDURE ON HOW TO MAKE A BAGOONG

1.Clean the fish.
2.Grind the fish to produce its natural flavor.
3.Place the grounded fish to a clean bowl with stirrer.
4.Add extract amount of salt and mix uniformly to prevent the growth of microraganisms during fermentation.
5.Fermentfor 13 days. Separate the brown fermented liquid to produce fish sauce. The solid pink-ish fermented fish is the bagoong alamang.
6.Put the separated bagoong to different container.

Bagoong is part of every Filipino table and our tradition as well. From any walks of life here, bagoong is really a-must taste food.



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