bagoongn.
/ˈbaɡəʊɒŋ/, U.S. /ˈbæɡəwɔŋ/, /ˈbæɡəwɑŋ/, Philippine English /ˈbɑɡoˌoŋ/ In Filipino cookery: a sauce or paste made from fermented or salted fish, used as an ingredient in dishes or as a condiment.
ΘΚΠ
the world > food and drink > food > additive > sauce or dressing > [noun] > sauces made with fish
anchovy sauce1654
oyster sauce1727
cockle sauce1755
garum1766
liquamen1804
fish-brine1820
nuoc mam1885
bagoong1910
nam pla1931
1910 Woman's Missionary Friend Mar. 80/1 Bagoong is a much relished, odorous, fish-compound.
1924 Sci. News Let. 30 Aug. 7 After a month the ‘bagoong’ is ready to use and forms a piquant and much needed addition to the rice which is the chief article of Philippino diet.
1988 N. Joaquin Culture & Hist. ix. 154 Bagoong..is one of our primordial dishes.
2016 Planet Philippines Jan. (London ed.) 39 (advt.) From pork lechon, to adobo and bagoong, Wing Yip understands how important big, bold flavours are to traditional cooking.
This is a new entry (OED Third Edition, September 2018; most recently modified version published online March 2022).
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n.1910