Balao-Balao or Burong Hipon
Balao-balao or burong hipon is made from fermented rice and shrimp use as dipping sauce for grilled, roasted or fried fish and vegetables like okra or eggplant. This shrimp buro is almost the same in preparation as the traditional fish buro where fish and rice is mixed and fermented. Buro (fermented fish or shrimps) is very popular in Pampangga but there are other provinces that also makes this kind of delicacy. If you know those provinces, please share it by commenting below.
- ½ kilo fresh 2 inch long shrimp, alive if possible
- 1 cup sea salt
- 5 cups rice, boiled with 10 cups water until cooked, cool after cooking
- ¼ kilo young bamboo shoots, sliced thinly
- ½ cup cooking oil
- 2 tablespoon minced garlic
- 2 cups chopped onions
- ¼ kilo fresh tomatoes, coarsely chopped
- Wash shrimp in running water, then drain well. In a large bowl, mix shrimp with salt.
- With gloved hands, add rice and bamboo shoots. Mix with shrimp.
- Pack mixture in layers into a clean, dry 1 - 2 gallon jar.
- Cover mouth of jar with a clean plastic sheet, then cover lid.
- Set aside in a cool place to ferment for 3 days.
- After 3 days, keep it in the refrigerator so it does not ferment too much.
- Cook the mixture in batches, not all st the same time. For this recipe use ¼ of the mixture. In a heavy, medium-sized saucepan over low fire, heat oil and saute garlic and onions until garlic is light brown and onions are wilted. Add tomatoes and simmer until tomatoes are cooked, stirring to prevent sticking to bottom of pan.
- Add ¼ of the fermented rice mixture and cook for about 10 minutes, stirring continuously. Adjust seasoning, it must not be too salty. Let cool until the smell is not too strong. Serve with fried, charbroiled or grilled fish, steamed vegetables and hot rice.