Balao-balao or buro, a native delicacy made from rice and shrimps, comes from the province of Pampanga. Also known as salted shrimps, it is tastier when eaten with eggplant, lettuce, mustard, and other vegetables.
- Sterilized bottles
- 2 pcs square polyethylene plastic
- Mixing bowls
- Plastic strainer
- 250g or 1/4 kilo suahe shrimp with heads removed
- 43.5g salt
- 1.2kg or 6 cups of cooked rice
- Rice must be of the C4 variety.
- When cooked, the rice must be slightly wet.
- Use 4 cups of water to make the rice slightly watery.
- Set aside cooked rice to cool.
- Mix salt and shrimp in mixing bowl. Mash thoroughly until the shrimp absorbs the salt. Let stand for 2 hours.
- After 2 hours, put cooked rice in a mixing bowl. Add salt/shrimp mixture then mash to mix ingredients thoroughly.
- Add the remaining salt to the mixture and mix. Set aside.
- Transfer the mixture into sterilized bottles. Leave a centimeter head space from the mouth.
- Cover bottles with polyethylene plastic. Cap tightly. Set aside for 10 days to ferment.
- On the 10th day, the balao-balao is ready to be served. To cook, saute with garlic and onion.
The balao-balao will last for 2 months when kept in a freezer.