Burong Kapampangan (Tag-ilo) Recipe

"Tag-ilo" or "Tagilo" is a local name for Burong Kapampangan's, it is originated in the culinary capital of the Philippines, the province of Pampanga. It is a dipping sauce made from fermented rice and freshwater fish (like mud fish, catfish, tilapia) or shrimp. It is best combined with grilled, roasted or fried fish, fresh mustard and steam or boiled vegetables like okra, eggplant, and ampalaya).

"Buro" is a Tagalog word which also means sealed or fermented in salt, pickled or salted. This dipping sauce is also known as "burong kanin", "burong isda", "burong hipon" and "balao-balao" in other provinces where this kind of delicacy is prepared.

Some version of "buro" in other provinces have a little twist, they add bamboo shoot or angkak (red yeast rice) for extra flavoring and color for attraction.

In Pampanga and neighboring provinces "burong kapampangan" is always available in the wet market and even in the supermarket.

Preparing dipping sauce is time-consuming. You need to let rice and fish or shrimp ferment for 3-5 days, then cook it with tomatoes, onion, lots of garlic, and sometimes ginger. It may have a disgusting food concept ever to others however it is totally delicious and is a must try the food.

Here are the ingredients needed and instructions for making "buro" from fermenting to the cooking process. In this recipe, we use shrimp to make "Burong Kapampangan".

Burong Kapampangan (Tag-ilo) Recipe

Fermentation Process

Prep time 20 mins

Fermentation time 3 - 5 days

Total time 120 hrs. & 20 mins

Ingredients:

• 500 grams, small or medium-size shrimp
• 5 cups, cook white rice
• 1 cup, rock salt

Instructions:

1. Remove the beard of the shrimp, then wash in running water and drain. 
2. In a large bowl, mix salt, shrimp and cooked rice.
3. Put the mixture in a clean and dry gallon jar 
4. Then, cover the mouth of the jar with clean plastic and cover lid tightly. Make sure there is no air leak on the jar. 
5. Ferment for 3 to 5 days or more in a cool and dry place. Fermentation gives a pinkish color to the mixture.
6. After the fermentation, keep it in the refrigerator so it does not ferment too much.

---

Cooking Instruction

In cooking "buro", cook mixture in batches based on your preferred consumption amount.

Good for Serving 3 - 5 persons

Prep time 10 mins

Cooking time 15 mins

Total time 25 mins

Ingredients:

• 2 cups, fermented shrimp "burong hipon"
• 1 pc. head, garlic minced
• 1 pc. medium size, onion, diced
• 3 pcs. medium size, tomatoes, chopped
• 1/2 cup, cooking oil
• 1/2 thumb, ginger, minced (optional)
• 1 pc. birds eye chili or "siling labuyo", diced (optional)
• salt & ground pepper to taste. (optional)

Instructions:

1. In a heavy, medium-sized saucepan over low fire, heat oil. 
2. Saute garlic, until light brown, then add ginger and bird eye chili then wait until it extracts the aroma. 
3. Then, add onions and wait until translucent. 
4. Add tomatoes and simmer until tomatoes are cooked, stir to prevent sticking to the bottom of the pan.
5. Add the fermented rice mixture and cook for about 10 minutes, stirring continuously. 
6. Adjust seasoning with salt and pepper (if needed), it must not be too salty. 
7. Let cool until the foul odor is gone.
8. Serve with fried or grilled fish, steamed vegetables, fresh mustard leaves and hot rice.
9. Share and enjoy!

Author : phils

Share this

Related Posts