Because the downstairs of the apartment is fairly darkish what with a excessive fence and large bushes surrounding the perimeter, I normally shoot my meals photographs on the exterior entrance of the home (sure, I get loads of curious stares from passing neighbors) to get one of the best pure mild.

This implies I’ve to plate the meals within the kitchen and lug meals, props and all exterior to set on a transportable desk for image taking. I used to be in the course of balancing the blue plate of mangoes, jar of ginisang bagoong and a few mangoes with each arms and making an attempt to open the door with one leg when G got here down from his room.

GINISANG BAGOONG

He took one have a look at my sliced mangoes with a glob of shrimp paste on the facet and the resident smarty pants remarked, “Ewwww, you eat mangoes with shrimp paste?“. Sure, G. We, Filipinos, eat mangoes with shrimp paste. Bizarre as it might be to the uninitiated, crisp mangoes are certainly the right canvas for beneficiant dollops of pungent shrimp paste, with the sourness of the fruit superbly complimented by the saltiness of the bagoong. It’s a mixture wanted to be skilled to be higher appreciated.

Bagoong is a fermented condiment made from minute shrimp or krill. Additionally extensively utilized in different Southeast Asian delicacies, it’s a frequent ingredient in Filipino cooking reminiscent of in pinakbet and binagoongan. Though it may be consumed “recent”, an extra step of “sauteing” makes it a greater pair for dishes reminiscent of kare kare and naturally, inexperienced mangoes. On this ginisa, the recent bagoong is cooked in vinegar to chop by means of the brine and brown sugar to realize a pleasant stability of candy and salty.