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You are here: Home / Shellfish Recipes / Balao-Balao or Burong Hipon

Balao-Balao or Burong Hipon

May 7, 2018 by Manny 6 Comments

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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.

To make balao-balao or burong hipon; 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 to 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.

 

Burong Hipon
Print Recipe
5 from 3 votes

How to Cook Balao-Balao or Burong Hipon Recipe

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.
Prep Time3 d
Cook Time10 mins
Total Time3 d 10 mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: balao balao
Servings: 6 servings
Calories: 467kcal
Author: Manny

Ingredients

  • 1/2 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
  • 1/4 kilo young bamboo shoots sliced thinly
  • 1/2 cup cooking oil
  • 2 tablespoons minced garlic
  • 2 cups chopped onions
  • 1/4 kilo fresh tomatoes coarsely chopped

    Instructions

    How to make Balao-Balao or Burong Hipon:

    • 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.

    How to cook Balao-Balao or Burong Hipon:

    • Cook the mixture in batches, not all st the same time. For this recipe use 1/4 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 1/4 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.

     

    Burong Hipon

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    Filed Under: Shellfish Recipes Tagged With: balao balao, burong hipon, panlasang pinoy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Paula joan Carreon

      December 15, 2018 at 10:10 am

      5 stars
      How long does it last when kept in the fridge?

      Reply
      • Manny

        December 16, 2018 at 6:39 am

        5 stars
        Hi Paula, not sure how long but you can put it in the freezer so it will last a long time.

        Reply
    2. Margot

      July 11, 2015 at 8:54 pm

      Thank you for sharing this recipe. This is one of the food that I really miss, buro with fried eggplant and okra. Yum!

      Reply
      • Manny

        November 21, 2017 at 12:55 am

        5 stars
        Hi Margot, you are welcome and I hope to see your comments often.

        Reply
    3. Manny

      April 14, 2015 at 6:13 pm

      Hi Mean,
      No need to remove the shells.

      Reply
    4. meann

      January 18, 2012 at 10:47 pm

      Are you supposed to remove the shell of the shrimp?

      Reply

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