Balao-balao facts for kids
  Top: Burong hipon in a buffet in Bulacan
Bottom: Home prepared Balao-balao |
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| Alternative names | Balaw-balaw, burong hipon |
|---|---|
| Type | Condiment |
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Central Luzon (Pampanga, Bulacan) |
| Serving temperature | Room temperature / warm |
| Main ingredients | Cooked rice, Alamang, Angkak (fermenting yeast) |
| Similar dishes | Tinapayan, Burong isda |
Balao-balao, also known as burong hipon (which means "pickled shrimp"), is a special Filipino food. It's like a sauce or side dish made from cooked rice and tiny whole shrimp called Alamang. These ingredients are mixed with salt and a special red yeast rice called angkak. Then, they are left to ferment, which means they are allowed to change over time in a controlled way.
Once Balao-balao is ready, it's often stir-fried. You can eat it on its own with rice, or use it as a yummy dipping sauce for grilled or fried foods. The time it takes to ferment can be from a few days to several weeks. This depends on how much salt is used.
Contents
What is Balao-balao?
Balao-balao is a traditional Filipino food. It's a type of fermented dish. Fermentation is a natural process where tiny living things, like good bacteria, help change food. This process can make food last longer and give it new, interesting flavors. Think of how yogurt or pickles are made; that's fermentation!
How is Balao-balao Made?
Making Balao-balao starts with simple ingredients. You need cooked rice and small, whole shrimp. These shrimp are often the tiny ones called Alamang. Salt is added to help with the fermentation. A special ingredient called angkak, which is red yeast rice, is also included.
The Fermentation Process
After mixing, the ingredients are put into a container. They are then left to sit for days or even weeks. During this time, good bacteria in the rice get to work. These bacteria are called lactobacilli. They produce something called lactic acid. This acid is important because it helps to keep the shrimp fresh. It also makes the shrimp softer and adds a unique tangy taste to the Balao-balao.
Why Ferment Food?
People have been fermenting food for thousands of years. It's a great way to preserve food without needing a refrigerator. Fermentation also adds new flavors and can even make food easier to digest. For Balao-balao, the fermentation makes the shrimp safe to eat and gives it a special taste that many people in the Philippines love.
How to Enjoy Balao-balao
When Balao-balao is ready, it's usually cooked before eating. Often, it's stir-fried until it's warm and fragrant. It can be served in a few ways:
- With Rice: Many people eat Balao-balao simply with a plate of hot rice. It's a main part of the meal.
- Dipping Sauce: It also makes a great dipping sauce. You can use it with grilled fish, fried chicken, or other savory dishes. Its tangy and savory flavor adds a lot to any meal.
Balao-balao is a popular dish in parts of the Philippines, especially in areas like Central Luzon. It shows how traditional cooking methods can create delicious and unique foods.
