Wednesday, December 12, 2007
Lola Lita's Homemade Bagoong & Indian Mangoes From Our Backyard
Our merienda. The mangoes are harvested from our own tree, in our backyard. It's brimming once again with fruits. Eating mangoes wouldn't be complete without "Bagoong" (Fermented Shrimp Paste). It is made by Lola Lita, whom I considered my second mom, specially for us. It's the only bagoong that my husband would eat beside my homemade bagoong.
Here's the recipe...
It is made from fresh tiny shrimps, wash and drained well.You should remove also the shells and tiny fishes in it. This is important, if you skip this step, your tiny shrimps would render a foul smell after sometime. Mix with a generous amount of salt. Leave it for 4-5 days in a container, should be properly covered to avoid the pesty flies diving into the mixture. Then, cooked in vinegar until all liquid has evaporated. Now, you should saute it, in tons of garlic and onion. Also with finger chilis and some brown sugar, for that extra sweet flavor and aroma.