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BURONG HIPON (Kapampangan)

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Burong Hipon Recipe (Kapampangan)
Burong Hipon (Kapampangan)
This recipe is Pampanga’s version of Binurong Hipon at kanin also known as “Tagilo or Balao-balao”. In english, it is called “Fermented Shrimp”.
What is Burong Hipon? It is a savory dipping sauce of Kapampangan for fried vegetables, fish, and boiled vegetables. It is made from fermented shrimp, rice and spices. A delicious and tasty sauce to any fried meal. Super yummy!

BURONG HIPON RECIPE (Kapampangan)

INGREDIENTS:
For Shrimp Marinade:
2 cups shrimp
¼ cup rock salt
2 tablespoon brown sugar
3 tablespoon chili powder

Others:
5 cups cooked rice

For Cooking:
6 cups fermented Rice and Shrimp
1 cup olive oil
⅓ cup ginger, minced
⅓ cup garlic, minced
1 tbsp red chili pepper, minced
1 cup onions, minced
2 cups water

You will need:
2 medium Sterilized Jars (with airtight cover)

INSTRUCTIONS:
1. Wash and clean the shrimps, slit the back ridge and use a toothpick to pick the black vein or thread. Remove the heads, tails and legs (Don’t remove the shells).

2. Chop the shrimp into 2-3 pieces and transfer into a bowl. Season with salt, brown sugar and chili powder. Press it lightly with a spoon or mix it well to let the marinade absorb well. Cover and marinade for an hour and set aside.

3. In a rice cooker cook the rice with an additional water than you normally cook it, because you will need a softer rice texture. Let it cool.

4. In a large mixing bowl, add 5 cups of cooked rice (cooled) and add the marinated shrimp. Toss and mix it until well incorporated.

5. Transfer this mixture into sterilized jars and fill it up to the bottle neck. Press it well to the bottom until there is no air space under the bottle. Use paper towels and clean the bottle rim. Place a clean plastic on top of the bottle rim and close the bottle tightly.

6. Start fermenting the bottled shrimp & rice at room temperature and dark area/cabinet for 7 days.

7. After one week, you will see that the bottom of the bottle becomes watery (you’re on the right track). Once you open the bottle there should be no foul smell too. Mix it well with a clean spoon, cover it tightly and ferment it again for another 7 days in a dark and room temperature cabinet (this will give the mixture a mild sour kick).

How to Cook Fermented Shrimp:
8. After the fermentation, you can start cooking it. In a large wok, heat olive oil. Sauté ginger, garlic and onions until soft and fragrant.

9. Then add 5 cups of fermented shrimp. Keep stirring and bring it to a boil for about 5 minutes. (Don’t worry about the shrimp shell, the fermentation already made it tender plus the cooking process).

10. Adjust heat to medium and add 2 cups of water. Stir it from time to time, simmer it for an additional 40 minutes or until desired thickness of sauce is achieved.

11. Once the sauce is thick, turn off heat and transfer into a serving bowl. You may keep excess Burong Hipon into clean airtight sterilized jars and store it in the fridge.

12. Serve and enjoy as a side sauce for fried talong or veggies, fish and other fried viand.

Cooking Notes:
Suggested weather temperature is about 68 – 80°F (20 – 26°C). If you are in a colder place, you may need longer than 14 days. However if your place is hotter than suggested above, it will take faster to ferment.

Cooking Time: 55 minutes
Serving Size: 40
Fermentation: 14 days
Shelf Life: 30 days