Flight chronicles of the backpacker Tutubi, with travelogues, pictures/photos/videos, travel guides, independent and honest reviews, affordable, recommended resorts and hotels (including inns, guesthouses, pension houses, lodges, hostels, condotels, bed and breakfast and other cheap accommodations), commuting guides, routes (sometimes street maps and GPS coordinates/waypoints) and driving directions to answer "how to get there" questions, information and tips on tourism, budget travel and living in Philippines, Exotic Asia and beyond!
Backpacking, independent travel, and flashpacking are cheaper than the "cheapest package tours" and promotional offers around but you can also use travel information for family vacations, even romantic honeymoon destinations.
More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!
How to Make Bagoong Pangasinan: Heavenly, Stinking Fish Sauce
A visit or a drive-by Pangasinan won't ever be complete without noticing stalls and stalls of various Pangasinan pasalubong in bottles called bagoong and patis, but it's more enlightening if a short visit to a bagoong factory, particularly in Lingayen, would be made for a short cultural tour of bagoong making.
How to make Bagoong?
Bagoong's ingredients are just fish (usually galunggong (round scad), dilis (anchovy) and tirong (similar to dilis)), solar salt (naturally evaporated salt from seawater sourced mainly from the towns of Bolinao and Anda, Pangasinan) and water, mixed together and left to ferment for a few months in earthen pots called burnay in Ilocos. It's a process where patis is also created.
a room full of earthen pots, called burnay in the vernacular, where bagoong fermentation process takes place for a few months burnay jar with bagoong up close a motion-blurred picture of a bagoong maker stirring the stinking concoction of fermented fish, salt and water patis (fish sauce) and bagoong for sale at a roadside stall selling pasalubong on the national highway in Lingayen, Pangasinan
With the mixture of fish, salt and water fermenting inside the clay pots (the burnay) for a few months resulting in the exotic aroma loved by many, hated by some, combine it with calamansi for a truly Filipino dip for almost everything or an ulam by itself to underprivileged Filipinos.
Bagoong is loved so much by Filipinos that it's not uncommon to see them at airports trying to "smuggle" bottles hand-carried only to be intercepted at destination airports abroad by customs and quarantine people (e.g. Australia and the US). Bagoong, the stinking fish sauce of Pangasinan: Smells like hell yet tastes like heaven.
Very nice info. I'm from Pangasinan and I really love bagoong. "Bagoong Padas" is my favorite ulam. Have you been to western Pangasinan? Particularly Bolinao. Check out Patar beach and the beautiful Bolinao Falls 1 & 2.
Hi tutubi. I would like to request your permission to use your photos on buyog (jars in Pangasinan) on what I am researching on. But I would love to have these photos, a lot bigger and without the embedded tag. Will it be possible for you to send them to me through email? I would love to cite your name below the photos in the project I'm working on. Thank you.
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