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Burong Hipon
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5 from 1 vote

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 days
Cook Time10 minutes
Total Time3 days 10 minutes
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.

Notes

Cooking Tips of Balao-Balao recipe:

  1. Perfectly Balanced Fermentation: Ensure an optimal fermentation process by packing the shrimp, salt, rice, and bamboo shoots in layers, promoting an even distribution of flavors. Allow the mixture to ferment in a cool place for precisely 3 days, striking the right balance between enhanced taste and preventing over-fermentation.
  2. Mastering the Sauté Technique: When cooking the fermented mixture, sauté garlic and onions over low heat until the garlic is light brown and onions are wilted. Add tomatoes and stir continuously, ensuring they are cooked to perfection. This meticulous sautéing process forms the flavorful base of the Balao-Balao.
  3. Seasoning Sophistication: Achieve culinary perfection by carefully adjusting the seasoning during the cooking process. Regularly taste the dish to ensure it's not overly salty, striking a harmonious balance that allows the natural flavors to shine through without overwhelming the palate.