Comments on: Green Mango & Bagoong

By: sarah

sarah — Thu, 01 Jul 2010 05:16:32 +0000

manggang hilaw and shrimp paste are good combinations. just like meant for each other forever and ever. i love eating manggang hilawa and shrimp paste. usually that’s in during summer. sometimes parang side dishes twing pritong isda ang ulam namin. yum:D

By: jezzadigicam

jezzadigicam — Sat, 08 May 2010 05:57:36 +0000

whew.. ang sarap naman nyan… lalo na ung bagoong… ehehe

By: dzaztrouz

dzaztrouz — Sun, 10 Jan 2010 09:16:41 +0000

bakit bagoong ang tawag nyo jan? eh shrimp paste yan, alamang sa tagalog!
ang bagoong eh yung kulay itim or dark gray (fish ata yun) na sikat sa balayan, batangas or pangasinan…i love dizon’s mangoes; crunchy as always..yummm

By: Daddychubby Lee

Daddychubby Lee — Wed, 06 Jan 2010 13:06:19 +0000

I have just been diagnosed as hypertensive and diabetic and been browsing of the effect of unripe mangoes to those illness in the internet. I love unripe mangoes and I can eat one after another without suffering from acid reflux which I got from eating even a tiny slice of banana or pineapple. Finally after five years of waiting, the mango trees that I planted adjacent to my property bear fruits. Whenever I have the urge to eat unripe mango I just pick few from the tree and I like the small ones that the seeds are not fully matured. Only that instead of Bagoong I just mixed it with tomatoes and onions dipped in Soy sauce. Too bad, I think unripe mangoes are not allowed in airports.

By: emsy

emsy — Thu, 05 Nov 2009 03:44:54 +0000

Oh, I just remembered, she also cooks our crabs in a similar way. Boil the coconut milk or gata together with the bagoong. After the first boil, add the crabs and when it’s almost done (say, a minute or so to go) add the coconut cream or kakang gata. yum!