In Philippines where I came from, we enjoyed eating Green Mango with a dip which could either be salt or even better, a bagoong.
Simply put, Bagoong is a salted fermented shrimp paste and they smell so deliciously stinky but it gives a nice rich umami olala flavor. No other words can describe the taste. I guess one just has to try it to know it.
I guess every country has fermented specialty that they can boast about. Kimchi in Korea, Bagoong for us and Sauerkraut for the Germans. Koreans like to enjoy ramen with Kimchi so I wonder if I can try it but with Bagoong instead. Guess I have to get some Ramen at the store tomorrow.
P.S. I used Dagupan Bagoong Guisado which I ordered online.
Greetings,
Karlota
