Burong Hipon (because I couldn’t find the pic of Burong Isda that I took)
Buro is readily available in markets and supermarkets. But if you want a fix, and it isn’t available to you, fret not! Buro is actually very simple to make.
Here is my mom’s recipe. She learned how to make buro from her grandmother when she was just a little girl.
This recipe uses fish, but can be substituted with shrimps to make Burong Hipon (in pic).
1 kilo dalag or tilapia, cleaned and washed
6 cups cooked white rice, cooled
4-5 tablespoons rock salt
Sterilized jars with caps or
Plastic container with lid
Prepare the fish. After washing and cleaning, cut and slice fish. Rub with salt and set aside.
Prepare the rice. The rice must be well cooked– it should be very soft and cool by the time you start to mix. Add in the rest of the salt and mix thoroughly. Add the the fish and mix.
Transfer to sterilized jars or plastic containers. Pack tightly, leaving a bit of room at the top. Cover top with plastic wrap and cover the jar with lid. Screw the lid tightly and store in the vegetable compartment of your fridge. Allow to ferment for about two weeks before using.
How to cook:
Sautee’ in hot oil with minced garlic and onions, and chopped tomatoes if you like (remove the seeds). Add a little sugar to counterbalance the slightl sourness and saltiness of the buro. Allow to cool a little before serving. Serve as a siding to fried or grilled fish; fried or steamed eggplant; steamed okra and ampalaya (bitter gourd), or with fresh mustasa (mustard greens).