Balao-balao explained

Balao-balao
Alternate Name:Balaw-balaw, burong hipon
Type:Condiment
Country:Philippines
Region:Central Luzon (Pampanga, Bulacan)
Course:Main dish
Served:Room temperature / warm
Main Ingredient:Cooked rice, Alamang, Angkak (fermenting yeast)
Similar Dish:Tinapayan, Burong isda

Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.[1] [2]

See also

Notes and References

  1. Book: Olympia . Minderva S.D. . Fermented Fish Products in the Philippines. Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development . 1992 . National Academy Press . 131–139 . 9780309046855 . https://books.google.com/books?id=21IrAAAAYAAJ&pg=PA131.
  2. Book: Priscilla C.. Sanchez. Philippine Fermented Foods: Principles and Technology. Lactic-Acid-Fermented Fish and Fishery Products. University of the Philippines Press. 2008. 264. 9789715425544. https://books.google.com/books?id=smfr-KYgtWkC&pg=PT10.