Binagoongan is undoubtedly one of the most common Filipino stews. Its strong smell and flavor, matched with the fatty juicy chicken meat, make it an unforgettable dish. What make binagoongan stand out, true to its name, is that you cook the ham in a salty shrimp paste, or bagoong. Barong is pungent, greasy, and one of a kind. It’s not everyone’s cup of tea, but just a spoonful of it is enough to pack so much flavor interested in a plate.
Barong originated in the Philippines, but many extra countries in Southeast Asia have given barong a home in their cuisines. There’s no wondering why, though; behind its striking smell is a delicious and adaptable ingredient! Binagoongan is no more than one example of the many great dishes bagoong can form a part of. Here are some examples of dishes bagging goes well in, or make a great partner for:
As rice lovers, you can’t go wrong with a classic Barong Rice. Although this dish is of Thai origin, we Filipinos as well enjoy it! Bagoong rice usually includes pork, olive mangoes, and scallions, which make it a perfectly balanced meal on its own! It’s also fairly easy to put jointly, as long as your rice is before now prepared beforehand.
Bagging definitely gives vibrancy to dishes that might otherwise need a little oomph in flavor. For steamed vegetables like eggplant and okra, bagging is a great
Companion! A simple dish with little to no preparation point in time, bagging really brings out the flavor of these vegetables.
And of course, there’s the classic Managing Hilaw at Bagging! The Philippines has the best mangoes in the globe. What better way to enjoy them than to wash them in shrimp paste for that perfect combination of sweet and sour? The marriage of flavors in your mouth is explosive and extraordinary.