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!

By: emsy

emsy — Thu, 05 Nov 2009 03:41:31 +0000

I’m from Zamboanga and I never thought you’ve actually tasted Alavar’s bagoong already, MM. In Zamboanga, if we ever cook our bagoong at all, it’s with gata. That’s why it’s called Bagon Gata (bagon being the chavacano word for bagoong). It’s bagoong with shrimps a weeny bit bigger than the usual, gata, a touch of sugar and tomatoes. Just stew them together (my mom peels the tomatoes first before adding it into the stew) and stir once in a while until the gata evaporates…in about thirty or so minutes the gata will turn or render into oil and it’s done. She sends me her homemade version all the time. :)

By: Raquel Manait

Raquel Manait — Wed, 16 Sep 2009 19:08:58 +0000

Just a thought…
Bagoong is that not made from anchovies and it has purplish brownish colour?
Alamang is a shrimp paste with pikish colour.

By: GenerSumilang

GenerSumilang — Wed, 11 Feb 2009 08:45:47 +0000

My saliva starts to roll-out of my mouth! a half-riped mangoes with bagoong!! AAhhhhh! that sour oriented piece chopped with succulent and literally deep slight sweet and sour mixture of taste,,what a dream to eat those slices! Its been 15 years that i never tasted it! im rude to admit the truth but i really missed it so much! i hope to visit philippines during mango season..My wife look at me strangely when im trying to describe her what is that mango is? she never seen it before as her country has no mangoes at all, they never know what is mango is except on photos, my wife should be surprised later to know that i have 2 trees of this mango tree back home!!!….

By: Ezryder in Texas

Ezryder in Texas — Sun, 02 Nov 2008 13:38:00 +0000

How can I get some of these Mangos?

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Fri, 17 Oct 2008 01:13:13 +0000

Bigla akong naglaway! ;D

Can’t really get green mangoes here.