Provincial lunch

Lunch today was a dish of lagat mangga made of shrimp and green mango slices stewed in shrimp juice. I think this is a uniquely Capampangan dish where you can also use  fresh camias as souring ingredient. The skin and head of the fresh shrimp are pounded after peeling them off — you can also use a food processor instead of a mortar and pestle — with the juice serving as the flavoring agent for the ingredients. Everything is just sauteed with onion and garlic, and the mangoes are cooked until they are soft but not mushy. It is salty and sour at the same time. Delicious.


We also had the trifecta of fried fish, boiled veggies and fish sauce to go with the mango dish. Simple yet hearty. With rice, of course.




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