Today, I had to cook Kare Kare for our Sunday supper (braised oxtail with peanut sauce and vegetables) and had to deal with a lot green mangoes from the farm and our neighbor’s mango harvest. Kare Kare and green mangoes must go with a prepared bagoong (fermented shrimp fry). I had to make it first thing in the morning–I was up early and started working on this because cooking this bagoong into a savory-salty-sweet with a texture of a conserve, takes about 2 hours top, for half a kilo. I’d rarely make this but when I was with a Filipino restaurant in San Francisco, I made certain that my bagoong never come in those ready-made jars. I insisted on cooking it, no matter what.