I can still remember the wonderful home-cooked meals in my parents kitchen when they had bbq get-togethers and they religiously cooked with this bagoong and probably way too much patis. Anyway, today for my own family, I occasionally cook with both and the general rule should be that all heating will intensify their flavor and scents, so "less is more" is the way to go. Cold, use to your heart's desire.
Question for anyone however, before I call the health department, though: I've seen the Bagoong on shelves in different Asian stores at room temperature, like at one store I recently visited on vacation. Aren't they all supposed to be stored refrigerated, due to the fermenting?
When I brought home the recently purchased jar of bagoong sold at room temperature, I noticed I was able to 'flex' the lid up and down much like a mason jar when it's been opened, but the safety tape on this questionable bagoong was still intact. I knew as a child my parents immediately refrigerated all opened patis, soy sauce and bagoong for health and safety measures. So, I haven't used the this jar of bagoong and I am still debating whether it's still safe to consume? Also, finally, I placed this unused jar in the refrigerator. I checked it just now, and the top is flexed down, which is perplexing, since at room temperature a day ago, I was able to flex it up and down. What happened and would you use it?
Anyway, any comments and assurance will be appreciated!