26 Feb2011


Somehow I managed to cook something whose ingredients were almost entirely on the “off-limits” list for my current diet. I’m sure a psychiatrist would have some interesting explanation for this foodie version of self-flagellation on Good Friday. My justification is that I was simply feeding the crew something good for lunch. :) So here it goes, a riff on the Thai dish that inspired this salty, sour, rich, tasty fried rice.


Finely shred (or use a mandoline) a large, firm green mango. This one was wicked sour despite its yellowing color. Prepare several tablespoons of ginisang bagoong (with or without chilis to your preference), a cup or more of chopped chicharon, a cup or more of little tampalen cubes, a few tablespoons of pork lard, in this case homemade from tampalen (notice how nice and creamy white it is from very low heat rendering of the fat). Some minced garlic, chopped chilis if you want more spice, and freshly ground black pepper. You also need about 6-7 cups of day old rice.


In a large wok over medium high heat, add 6-8 tablespoons of lard and as soon as it melts and is beginning to smoke, add the chicharon if it requires crisping (we used old chicharon so it was a bit chewy), garlic and tampalen bits and stir for a few second until they are all warmed through or even crisped up a bit. Add the bagoong and break up the shrimp paste so it is more of a sauce.


If your green mango is seriously sour, you may want to add it in now, to essentially cook it a bit, otherwise, wait till after you put the rice. Add chopped chilies if desired.


Add the rice and stir well, breaking up clumps and trying to bring color to all of the rice. You may need to add a few tablespoons of water to moisten this up a bit. Season with freshly ground black pepper.


I had one tablespoon and it was heaven. You may have to make it 2 or 3 times to get the exact proportion of bagoong and other seasonings right for your own palate. But the salty pungent bagoong married with the fragrant, rich but naturally rendered lard and the hits of sour green mango were a dish all in itself. No need for anything else for a truly satisfying, quick and easy lunch. :)



  1. maggie says:

    yum! nangasim ako :)

    Feb 26, 2011 | 10:10 am


  2. Notice: Undefined variable: oddcomment in /home/marketman/marketmanila.com/wp-content/themes/marketmanila-v2/comments.php on line 33
  3. paula says:

    wow.. ang sarap naman!

    Feb 26, 2011 | 11:04 am

  4. Libay says:

    Wow! This is already breakfast on its own, no need of ulam. How could you resist the temptation, MM :)

    Feb 26, 2011 | 11:18 am

  5. Misao says:

    Yum! I love eating this with fish fried to a crisp and some diced tomatoes. For me, this ranks between my beloved adobo rice and tinapa rice.

    Feb 26, 2011 | 11:38 am

  6. Bijin says:


    Feb 26, 2011 | 11:48 am

  7. Rebecca says:

    Oh man, what I wouldn’t give for a green mango. I’ve never seen them in NYC. :(

    Feb 26, 2011 | 12:21 pm

  8. joyce says:

    just received several kilos of green mango from my lolas backyard. this would be a great use of the fruit

    Feb 26, 2011 | 12:42 pm

  9. annabelle says:

    saw you at jessica soho’s show.now i’m a fan! more power!

    Feb 26, 2011 | 1:52 pm

  10. Anne says:

    forgive my ignorance…but what’s a tampalen?

    Feb 26, 2011 | 2:30 pm

  11. ahlie alfonso says:

    forgive my ignornce too, but what is tampalen?i can get all the ingridient here in hongkong but not the tampalen.now pa lang panay na ang lunok ko it look so yummy.thanks marketman.

    Feb 26, 2011 | 3:18 pm

  12. Marketman says:

    ahlie and Anne, I did a post on tampalen, here. Alternatively, just use bits of fried pork belly instead.

    Feb 26, 2011 | 3:22 pm

  13. denise says:

    MM, i’m no psychiatrist (God knows I prolly need one myself)..but i guess it’s your version of “crying out for help”…feeding everybody the things which you can’t have :D and torturing us readers hehehe

    Feb 26, 2011 | 4:34 pm

  14. Bong says:

    You sir, are a glutton for punishment!

    Feb 26, 2011 | 4:59 pm

  15. Sam says:

    it’s pouring rain out here and a chance of snowfall to 500 ft., so this will be the best saturday breakfast when i wake up, lab works due monday be damned, hahahahaha! thanks to you, mm, i already broke my diet and getting ready for a pork meltdown tomorrow..

    Feb 26, 2011 | 5:43 pm

  16. irene says:

    drooling. i used to eat a cheaper version at the canteen of DLSU. mmmm

    Feb 26, 2011 | 6:33 pm

  17. natie says:

    got all the ingredients!!! this will be good for breakfast on a cold day…or any day…

    Feb 26, 2011 | 9:27 pm

  18. eustressor says:

    YUM! nakakagutom naman…

    Feb 27, 2011 | 12:05 am

  19. kasseopeia says:

    While my mouth loves this, my love handles certainly won’t. But this is too good to pass up and I’m in awe that one spoonful was all you had, MM. I would have shoved half a platter’s worth into my gaping maw without waiting for the others to have their share.

    Feb 27, 2011 | 4:17 am

  20. tenbreedmountaindog says:

    “the crew”? where do i give my bio-data?

    Feb 27, 2011 | 6:04 pm

  21. Jeff says:

    my wife does cook this at home at least once a month…topped with scrambled egg and paired with tocino strips…served in a bowl…yum!

    Feb 28, 2011 | 8:05 am

  22. nancy says:

    I like the way the mangoes were added in the pan to cook it a bit. I will try that. I like ‘seriously sour’ mangoes in bagoong rice.
    Sometime ago, I tried adding crispy fried onions and the flavor was heavenly that we never had bagoong rice without crispy fried onions again.

    Feb 28, 2011 | 10:34 am

  23. tonceq says:

    Bagoong rice… MY FAVORITE! :)

    Feb 28, 2011 | 8:44 pm

  24. Maddie says:

    Oh dear. Save me from this post.

    Mar 2, 2011 | 7:33 am

  25. j-gurl says:

    mmmm mmmmm yumm-O

    Mar 2, 2011 | 11:18 am

  26. grinrisotto says:

    hola, thank you for sharing:) love your site…really awesome!!!

    Mar 4, 2011 | 6:22 pm

  27. Novie says:

    Sarap!!!! Parang match ito with sinigang na mayamaya!!! yumyum!

    Mar 31, 2011 | 5:14 pm

  28. Eileen says:

    Dear MM, I would like to thank you for posting this recipe. I made this recipe last month since then, there have been request that I cook this every other week. I love your posts, the food always look so delicious. I would like to share the picture of my version with you.


    Keep the posts coming, it’s one of the things I look forward to everyday :)

    Apr 13, 2011 | 2:02 pm

  29. onix says:

    i also cook this but i also add crispy hibe or dried shrimp and scrambled egg strips

    Sep 4, 2012 | 6:58 pm


Market Manila Home · Topics · Archives · About · Contact · Links · RSS Feed

site design by pixelpush

Market Manila © 2004 - 2021