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Burong isda, Tinapayan, Balao-balao, Narezushi, Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines . It is uniquely prepared by burying the fish (typically milkfish or tilapia ) in mud for a day or two, allowing it to ferment slightly.
Burong isda variants are usually named after the fish they were made with; e.g. burong bangus for burong isda made with bangus . Shrimp versions of the dish are known as burong hipon or balao-balao. Burong isda is very similar to other fermented fish and rice dishes of Asia, including narezushi of Japanese cuisine and pla ra of Thai cuisine.
Burong mangga: Pickle A food made by mixing sugar, salt, and water to unripened mangoes that have previously been salted. Ensaladang talong Salad A salad with boiled/grilled eggplant as the primary ingredient. It can be served as is, in a pickling solution of vinegar and garlic or with tomatoes, onions and bagoong alamang.
Bagoong isda (fermented fish) Dayok - fermented fish entrails; Buro, tapay - fermented rice, which can use red yeast rice (angkak). Used mainly as a condiment for steamed/boiled vegetables like okra, sweet potato leaves (talbos ng kamote), eggplant, etc. Balao-balao - fermented rice with shrimp; Burong isda - fermented rice with fish
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes.
Afritada can also be used to cook seafood, like fish (afritadang isda) or mussels (afritadang tahong), utilizing the same basic process as meat afritadas. [9] [10] Afritada is also commonly cooked hamonado-style (with pineapple chunks). This sweet variant is usually known as "pineapple afritada". [11]
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit" which are the three main ingredients of the soup.
The sweet fermented tapai however, are often used as the ingredient in a recipe of certain dishes. Sundanese cassava peuyeum is the main ingredient for colenak; a roasted fermented cassava tapai served with kinca a sweet syrup made of grated coconut and liquid palm sugar. Colenak is Sundanese portmanteau of dicocol enak which translates to ...