How to cook Filipino Salted Anchovy (Bagoong Isda)
- 2 cups anchovies (dilis)
- 1 tablespoon powdered angkak (red yeast rice)
- 1/2 cup rock salt
Cooked Bagoong Isda Ingredients:
- Add the salt and angkak to the dilis and mix thoroughly.
- Pack well in a jar and let stand for a month. Don’t fill the jar to the brim. Leave some air space to allow it to properly ferment.
- Serve the Bagoong Isda as is with a dash of lemon, dayap or calamansi, or you can also cook it (see the recipe below).
How to cook Cooked Bagoong Isda
- 1 cup Salted Anchovy (Bagoong Isda)
- 2 to 3 tablespoons canola oil
- 4 cloves garlic, minced
- 1 medium onion, minced
- About 2 inches ginger, minced For those who prefer a spicy taste, you can add some chilli flakes or small red hot pepper.
- Heat oil in a saucepan.
- Saute garlic, ginger and onion.
- Add bagoong isda.
- Cook at low heat for 5 minutes.
The Filipino Salted Anchovy (Bagoong Isda) recipe easy to prepare and so good! You can keep the cooked Bagoong Isda in a tightly sealed glass bottle.
- Filipino favorite similar to Sauteed Shrimp paste and is use as a seasoning or in some cases viand on its own. It is also added sometimes as seasoning in some cooking instead of salt.
This recipe for Filipino Salted Anchovy (Bagoong Isda) serves/makes: 2 cups
The Filipino Salted Anchovy (Bagoong Isda) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Anchovy
Preparation Method: Marinated/Uncooked