"Peter Dy" > wrote in message
...
>
> "Monroe, of course..." > wrote in message
> ...
> >
> > Hi gang!
> > I saw a jar of these babies in the store the other day and wondered
> > what they were for. Google-age only shows where to buy them, not what
> > to do with them. They're listed as a condiment for Filipino dishes.
> > Could they be mixed with sambal, kind of 'ikan bilis style'? Do you
> > just munch 'em straight out of the jar? How are they compared to
> > anchovies flavor-wise?


Forgot to reply to the flavor question. Are you talking about Western
anchovies? Bagoong is fermented fish (I guess anchovies are slightly
fermented too, but they seem more "salted" to me), so it has more of a
"transformed" taste, more powerful taste dimensions. I'd give it a try if I
were you--can't be more than $2. I've never had that particular kind of
bagoong though, the padas kind.

Peter