A pungent, salty fish sauce made with anchovies from Balayan in Batargas, fermented in a closed jar for several weeks. It is used as a condiment and for flavouring dishes and is sold in bottles or tins. The liquid which is drawn off is called patis and is used as a fish sauce. Throughout South-East Asia this goes by many names: bagoong in the Philippines, trassi in Indonesia, blachan in Indonesia and Malaysia, kapi in Thailand, mam tom in Viet Nam and so on.
