Was ist Bagoong?
A Philippine fermented condiment made from shrimp or fish, known for its intense savory and salty flavor.
Wie schmeckt Bagoong?
Bagoong hat einen umami, salty, pungent Geschmack mit pungent, marine, briny Aromen.
- Taste
- Umami, Salty, Pungent
- Texture
- Thick, Gritty, Paste-like
- Aroma
- Pungent, Marine, Briny
- Acidity
- Med
Technical Metrics
Nährwertangaben
Per 1 tbsp (15g) Calories80 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol60 mg
Protein12 g
Total Carbohydrate4 g
Dietary Fiber0 g
Total Sugars0 g
Calcium50 mg
Iron1 mg
Potassium100 mg
Geheimtipp des Chefs
To mellow its intense flavor in dishes, always sauté bagoong briefly before adding other ingredients.
Bagoong Ersatz & Verhältnisse
Der beste Ersatz für Bagoong ist Fish Sauce, verwendet im Verhältnis 1:1. Similar umami and saltiness, but thinner consistency.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Fish Sauce Am besten | 1:1 | Similar umami and saltiness, but thinner consistency. |
| Miso Paste | 1:1 | Offers umami, but has a different flavor profile and texture. |
| Anchovy Paste | 1:1 | Salty and savory, but lacks the fermented depth of bagoong. |
| Dried Shrimp Paste | 1:1 | Requires rehydration and blending, similar flavor profile. |
Wie man Bagoong auswählt & lagert
- Ensure it is tightly sealed to preserve freshness and prevent odor leakage.
- Check for a consistent color and texture.
Womit passt Bagoong gut zusammen?
- Green Mango
- Pork
- Vegetables (Pinakbet)
- Kare-Kare
Häufig gestellte Fragen
Wie schmeckt Bagoong?
Umami, Salty, Pungent Pungent, Marine, Briny
Was ist ein guter Ersatz für Bagoong?
Der beste Ersatz ist Fish Sauce (1:1). Similar umami and saltiness, but thinner consistency.
Wie wählt und lagert man Bagoong?
Ensure it is tightly sealed to preserve freshness and prevent odor leakage. Check for a consistent color and texture.