Balao-balao

Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino dish consisting of cooked rice and whole raw shrimp fermented with salt and angkak (red yeast rice). 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]

Balao-balao
Burong hipon in a buffet in Bulacan
Alternative namesBalaw-balaw, burong hipon
CourseMain dish
Place of originPhilippines
Similar dishesTinapayan, Burong isda

See also

References
  1. Olympia, Minderva S.D. (1992). "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. National Academy Press. pp. 131–139. ISBN 9780309046855.
  2. Sanchez, Priscilla C. (2008). "Lactic-Acid-Fermented Fish and Fishery Products". Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 264. ISBN 9789715425544.
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