Philippines is known as the leading exporter of the sweetest and finest mango. They say that Philippine mango is one of a kind when it comes to sweetness and taste. I agree with that and I'm so proud of it. It's just so sad that the production of mangoes in the Philippines is getting lower every year. Some factors why is the frequent calamities in the country, the latest is the Yolanda (haiyan) attack which destroyed large part of Visayas where big plantations of mangoes can be found. Another reason why is because of modernization. Every year, hectares of cultivated lands are being converted to processing zones. We can't stop these from happening, let's just hope that at least what's left could be kept maintained.
Mango is rich in Vitamin C. It's one of the favorite "pulutan" (side dish) of most men while drinking beer or liquor, one of the best toppings of refrigerator cake, and it is the most favorite shake of most Filipinos.
This mango recipe is popular in the Philippines and it's called "mangga at alamang" (mango in shrimp paste). It is something similar to ensalada recipe where raw mango is dipped in alamang.
Procedure in preparing mangga at alamang.
Find raw mangoes
Peel off then slice.
Peel off then slice.
Alamang Ingredients:
1 cup alamang (shrimp paste)
1/2 cup vinegar
1 tbsp. soy sauce
3 cloves garlic
2 tbsp.sugar
1/2 cup cooking oil
1/4 ground pork
3 pcs. Red chilli.
1/2 cup vinegar
1 tbsp. soy sauce
3 cloves garlic
2 tbsp.sugar
1/2 cup cooking oil
1/4 ground pork
3 pcs. Red chilli.
Procedure:
On a pan, saute garlic and chilli until it becomes pale brown
Saute ground pork wait until it becomes brown
Add shrimp paste
Cook for 20 minutes while mixing
Add soy sauce just to add color
Add sugar
Cook for another 5 minutes
Saute ground pork wait until it becomes brown
Add shrimp paste
Cook for 20 minutes while mixing
Add soy sauce just to add color
Add sugar
Cook for another 5 minutes
To eat, just dip sliced mango into Alamang then enjoy crunchiness of raw mango plus the sweet, sour and spicy taste of alamang.
