Though bagoong may be a contentious ingredient to the Western world, to Pinoy food lovers, it is simply the taste of home. Beyond its pungent and fishy smell—a result of the fermentation process used to make it—bagoong has an intense umami flavor, a taste that will impart the dishes it’s used in with an exceptional depth. For this reason, bagoong is often used to add both saltiness and a savory quality to many well-loved Filipino dishes. 

If you don’t mind the smell of bagoong—and you even enjoy that piquant scent as well the strong taste—here are six tips for how to use the ingredient. These suggestions should appeal to hardcore bagoong lovers as well as curious eaters who want to mix things up a little. 

Mix It in a Classic Meat Dish 

First, it must be said that you simply cannot go wrong with cooking bagoong in a pork binagoongan recipe, kare-kare, or any other classic Pinoy bagoong-based dish. The powerful taste of bagoong goes well with the milder flavors of ingredients like peanut butter and coconut milk. Paired with hearty cuts of meat like sauteed pork or boiled oxtail, bagoong-based sauces can satisfy diners greatly. 

There’s no harm in searching for a bagoong-based meat dish you haven’t tried cooking yet and adding it to your repertoire. Then, when you’ve mastered the classics, you can vary them up. For example, you can try switching out the beef or oxtail in kare-kare for seafood. Of course, don’t forget to serve these dishes with piping-hot cups of plain rice!

Add It to Cooked Vegetable Dishes

Alternatively, bagoong can perk up simple dishes of cooked vegetables and further accentuate the freshness of the veggies. With generous helpings of bagoong, your favorite pinakbet and ginataang gulay recipes can serve as ulam on their own. Removing the bagoong would be like removing the kick from a spice. 

For some added variety, compare vegetable dish recipes that use bagoong isda, which is typically made from anchovies, and bagoong alamang, which is made from shrimps. Try preparing your favorite cooked veggie dishes with either, and see one which you prefer.

Incorporate It in Fried Rice 

Yet another thing you can do with bagoong is take your cue from our ASEAN neighbor, Thailand, and cook bagoong fried rice. With a little meat added in, bagoong fried rice can serve as a filling one-dish meal on its own. It also makes a great side to Southeast Asian dishes like fried fish, steamed crab, or grilled pork or chicken. 

Bagoong fried rice isn’t that hard to cook, only demanding that you sauté the bagoong in a little oil the same time you add cooked day-old rice. Find an easy recipe to follow online and start cooking! 

Make a Side Salad for Grilled Foods

Part of the magic of bagoong is just how adaptable it is in different dishes. In heavy meat dishes like kare-kare or binagoongan, it can add a layer of richness and a filling quality. But when mixed with fresher ingredients, like tart fruits and veggies, it can help counter overly rich and oily tastes and instead, refresh the palate. 

One example is a simple ensalada made with diced green mangoes, onions, tomatoes, and bagoong. This side salad can fulfill the same function as an Indian chutney, which is to offset the heavy and sometimes unpleasant flavors of meat dishes. The next time you have an outdoor feast with your family or friends and you know that heavy dishes like inihaw will be served, don’t forget to mix up some ensalada with bagoong. 

Pair It with Quintessentially Filipino Fruits

For Filipinos, it’s already quite common to snack on bagoong with green mangoes. Green mangoes and bagoong make for a perfectly unpretentious merienda. This combo is especially good if you aren’t scared of staining your clothes or socializing with other people right after you eat it. 

But instead of just green mangoes, why not try snacking on bagoong with mangosteens, jackfruit, and pineapple? The saltiness of bagoong actually goes pretty well with fruits that are sour, sweet, or both at the same time. You’ll be surprised how good bagoong may taste with fruits that are usually eaten as standalone desserts. 

Experiment with Flavored Bagoong

Lastly, you can go beyond the classic flavors of bagoong isda and bagoong alamang and use flavored bagoong varieties as either condiments or cooking ingredients. Check your local grocery store or search online for interesting new flavors of bottled bagoong. Some examples of those that are available in the market today are spicy bagoong flavored with chili, sweet-style bagoong, and even adobo-flavored and Bicol Express-flavored bagoong. 

You can try all the same tips above, but with a different flavor of bagoong. Enjoy a pleasant spicy, sweet, or sour taste in your dish alongside the familiar saltiness of regular bagoong isda or bagoong alamang. 

These are just some examples of the ways you can make this strong-tasting, but versatile ingredient part of your diet. What are your personal favorite ways of eating or cooking with bagoong?