Qu'est-ce que le/la/l'Bagoong ?
A Philippine fermented condiment made from shrimp or fish, known for its intense savory and salty flavor.
Quel goût a le/la/l'Bagoong ?
Le/La/L'Bagoong a un goût umami, salty, pungent avec des arômes pungent, marine, briny.
- Taste
- Umami, Salty, Pungent
- Texture
- Thick, Gritty, Paste-like
- Aroma
- Pungent, Marine, Briny
- Acidity
- Med
Technical Metrics
Valeurs nutritionnelles
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
Le secret du chef
To mellow its intense flavor in dishes, always sauté bagoong briefly before adding other ingredients.
Substituts & Proportions pour Bagoong
Le meilleur substitut pour le/la/l'Bagoong est Fish Sauce, à utiliser dans un rapport de 1:1. Similar umami and saltiness, but thinner consistency.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Fish Sauce Meilleur | 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. |
Comment choisir et conserver le/la/l'Bagoong
- Ensure it is tightly sealed to preserve freshness and prevent odor leakage.
- Check for a consistent color and texture.
Quels accords culinaires avec le/la/l'Bagoong ?
- Green Mango
- Pork
- Vegetables (Pinakbet)
- Kare-Kare
Questions fréquentes
Quel goût a le Bagoong ?
Umami, Salty, Pungent Pungent, Marine, Briny
Quel est un bon substitut pour Bagoong ?
Le meilleur substitut est Fish Sauce (1:1). Similar umami and saltiness, but thinner consistency.
Comment choisir et conserver le Bagoong ?
Ensure it is tightly sealed to preserve freshness and prevent odor leakage. Check for a consistent color and texture.