12 November 2015

Fishy Ferments, Makati Streetside

Since moving out of the periurbs and into the real-urbs, I've seen a greater level of spontaneous industry. The density of people here allows for more itinerant vendors and sidewalk enterprises.

Along my walk to Makati Avenue is a sometimes-stall selling dubiously colored Pangasinense bagoong and vinegar by takal (which roughly translates into scoop), measured out into very thin plastic bags.

A business built around migrant appreciation of regional food.
The pink colorant seeks to mimic the hue of tiny shrimp. No one gets it right.
An accessible dash of umami or sourness.

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