ANG MANGGA AT SAWSAWAN The mango is a juicy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South and Southeast Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The highest concentration of Mangifera genus is in India Bagoong isda and Bagoong alamang Bagoong isda is prepared by mixing salt and fish usually by volume; mixture proportions are proprietary depending on the manufacturer. The salt and fish are mixed uniformly, usually by hand.The mixture is kept inside large earthen fermentation jars (known as a burnay in Ilocano).It is covered, to keep flies away, and left to ferment for 30-90 days with occasional stirring to make sure the salt is spread evenly. The mixture can significantly expand during the process. The preparation of bagoong alamang (shrimp paste) is similar, with shrimp cleaned thoroughly and washed in weak brine solution (10%). As in fish bagoong, the shrimp are then mixed with salt in a 25% salt to 75% shrimp ratio by weight. The products of the fermentation process are usually pale gray to white in color. To obtain the characteristic red or pink color of some bagoong, a kind of food coloring known as angkak is added. Angkak is made from rice inoculated with a species of red mold (Monascus purpureus). High quality salt with little mineral impurities are preferred. High metallic content in the salt used can often result in darker colors to the resulting bagoong and a less agreeable undertaste. Likewise, oversalting and undersalting also has a significant impact on the rate and quality of fermentation due to their effects on the bacteria involved in the process. Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste.
Posted on: Sat, 06 Dec 2014 08:22:22 +0000
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