Growing up near Pampanga, Burong Hipon was always that irresistible temptation that my grandmother’s kitchen turned out twice a month.
Despite my shrimp allergy, I couldn’t help but sneak small spoonfuls of this umami-rich fermented delight every time my Lola Norma made a fresh batch. I still remember her saying “Anak, bawal sa’yo yan!” with a mix of concern and amusement as I dipped my crispy eggplant into the savory sauce.
The secret of this traditional condiment lies in its perfect balance of salty, slightly sweet, and spicy flavors that transform even the simplest fried fish or steamed vegetables into something extraordinary.
Let me share with you our family’s authentic Burong Hipon recipe, passed down through generations of Kapampangan cooks.
While the 14-day fermentation process might seem daunting at first, I promise it’s worth every minute of waiting. This recipe creates that same deep, complex flavor that made me risk my allergies as a child – though I definitely don’t recommend that!
Why You’ll Love This Recipe
- Authentic Kapampangan Heritage: Experience a true taste of Pampanga’s culinary tradition
- Versatile Condiment: Enhances both fried and boiled dishes
- Long Shelf Life: Keeps well for up to a month when properly stored
- Cost-Effective: Makes a large batch that lasts several weeks
- Umami-Rich: Develops complex, savory flavors through fermentation
- Zero-Waste: Uses whole shrimp, making it environmentally friendly
Burong Hipon (Tagilo/Balao-balao)
Equipment
- 2 Medium Sterilized Glass Jars (1L each) For fermentation process
- Digital Kitchen Thermometer To monitor fermentation temperature
- Large Wok or Heavy-Bottom Pan For final cooking
- Rice cooker - For preparing the rice base
- Wooden spoon For mixing and stirring
- Fine-mesh strainer For washing shrimp
- Sharp knife For preparing ingredients
- Toothpicks For deveining shrimp
- Clean Cotton Cloth For covering jars during fermentation
- Measuring cups and spoons For accurate measurements
Ingredients
For Shrimp Marinade (Para sa Pagba-bagoong ng Hipon)
- 2 cups fresh shrimp sariwang hipon
- ¼ cup rock salt timpling asin
- 2 tablespoons brown sugar maskada
- 3 tablespoons chili powder pulbos na sili
For Base
- 5 cups cooked rice lutong kanin, slightly overcooked
For Cooking
- 6 cups fermented rice and shrimp mixture
- 1 cup olive oil langis ng oliba
- ⅓ cup minced ginger ginisang luya
- ⅓ cup minced garlic ginisang bawang
- 1 tablespoon minced red chili pepper ginisang siling labuyo
- 1 cup minced onions ginisang sibuyas
- 2 cups water tubig
Instructions
- Begin by thoroughly washing your fresh shrimp (hipon) in cold running water. Using a toothpick, carefully remove the black vein (aligi) along the back ridge of each shrimp. Remove the heads, tails, and legs, but keep the shells on – these will become tender during fermentation and add flavor. Cut each shrimp into 2-3 pieces and place them in a clean bowl.
- Create the marinade by combining your chopped shrimp with rock salt (timplang asin), brown sugar (maskada), and chili powder (pulbos na sili). Using a wooden spoon, gently press and mix the ingredients to help the marinade penetrate the shrimp. Cover the bowl and let it marinate for one hour at room temperature (temperatura ng silid).
- While the shrimp is marinating, cook your rice (magsaing ng kanin) in a rice cooker. Add about 20% more water than you usually would – you want the rice slightly softer than normal. Once cooked, spread the rice on a clean tray and allow it to cool completely to room temperature (palamiguhin).
- In a large mixing bowl, combine your cooled rice with the marinated shrimp mixture. Mix thoroughly (haluing mabuti) until all ingredients are well incorporated. The mixture should be evenly distributed with no clumps of rice or shrimp.
- Transfer this mixture into your sterilized glass jars (malinis na garapon), filling them up to the neck. Press the mixture down firmly (pisahin ng mabuti) to remove any air pockets – these can lead to improper fermentation. Clean the jar rims with paper towels, place a clean piece of plastic wrap over each rim, then seal the lids tightly.
- Place your jars in a dark cabinet or pantry where the temperature stays between 68-80°F (20-26°C). Let the mixture ferment (paasiman) for 7 days. After this first week, you should notice liquid collecting at the bottom of the jars – this is a good sign. When you open the jars, there should be no foul smell.
- After checking, use a clean spoon to mix the contents well, then reseal the jars tightly. Return them to your dark storage space for another 7 days to complete the fermentation process. This second week develops that signature mild sour taste (asim-kilig).
- To cook your fermented mixture (pagluluto ng buro), heat olive oil in a large wok or kawali over medium heat. Sauté minced ginger (luya), garlic (bawang), and onions (sibuyas) until soft and fragrant. Add your fermented shrimp mixture and bring to a boil, stirring constantly for about 5 minutes.
- Add water and reduce heat to medium-low. Let the mixture simmer for 40 minutes, stirring occasionally to prevent sticking. The sauce will gradually thicken to your desired consistency. Don’t worry about the shrimp shells – they’ll be perfectly tender by now.
- Once you’ve achieved your desired thickness, turn off the heat and let the mixture cool slightly. Transfer your Burong Hipon to clean, sterilized jars for storage (lalagyan), keeping a portion in a serving bowl for immediate use. Store extra jars in the refrigerator (pridyider), where they’ll keep well for up to 30 days.
- Serve your Burong Hipon as a savory sauce (sawsawan) with fried eggplant (pritong talong), other vegetables (gulay), or fried fish (pritong isda). Remember to always use a clean spoon when serving to prevent contamination and maintain freshness.
Tips from Lola’s Kitchen
- Use freshest shrimp possible for best results
- Never remove shells – they add flavor and become tender
- Sterilize jars by boiling for 10 minutes
- Check fermentation daily for any unusual colors or smells
- Use wooden or plastic utensils to prevent metallic taste
- Store in a cabinet away from direct sunlight
- Mark your calendar for fermentation tracking
Traditional Serving Suggestions
- Serve as dipping sauce for:
- Pritong Talong (Fried Eggplant)
- Pritong Isda (Fried Fish)
- Lumpiang Gulay (Vegetable Spring Rolls)
- Pinasingawang Gulay (Steamed Vegetables)
- Pritong Okra (Fried Okra)
Troubleshooting
- Mixture smells foul:
- Discard and start over; indicates contamination
- No liquid appearing after 7 days:
- Check temperature; might need warmer location
- Too salty:
- Add more cooked rice when cooking final mixture
- Too thick after cooking:
- Add hot water gradually while stirring
Ingredient Alternatives
- Rock salt → Sea salt (reduce amount by 25%)
- Olive oil → Coconut oil or vegetable oil
- Fresh chili → Dried chili flakes
- Brown sugar → Palm sugar (same amount)
Storage & Reheating
- Store in sterilized glass jars
- Keep refrigerated after cooking
- Lasts 30 days when properly stored
- Reheat small portions as needed
- Bring to room temperature before serving
Variations
- Spicy Version:
- Double the chili powder
- Add 5 whole siling labuyo
- Milder Version:
- Reduce chili powder by half
- Skip the fresh chili
- Ginger-Forward:
- Double the ginger
- Add ginger strips as garnish
Frequently Asked Questions
Q: Can I use frozen shrimp? A: Fresh is preferred, but frozen can work if thoroughly thawed and patted dry. Q: Why keep the shells? A: Shells contain flavor compounds and become tender during fermentation. Q: Can I reduce the fermentation time? A: Not recommended – proper fermentation ensures safety and flavor development. Q: How do I know if it’s spoiled? A: Discard if you notice mold, offensive odors, or unusual colors. Q: Can I make a smaller batch? A: Yes, maintain the same ratios and use smaller jars.
Nutrition
The Story Behind Burong Hipon (Tagilo/Balao-balao)
In the heart of Pampanga, known as the Culinary Capital of the Philippines, Burong Hipon stands as a testament to our ancestors’ ingenuity in food preservation. This fermented shrimp and rice mixture, also known as Tagilo or Balao-balao, emerged from the province’s rich fishing traditions and the Kapampangan’s masterful understanding of fermentation.
Long before refrigeration reached Filipino homes, our resourceful ancestors developed this preservation technique to extend the shelf life of fresh shrimp catches from the rivers of Pampanga. The combination of salt, rice, and fermentation not only preserved the shrimp but also created an entirely new condiment that would become a cornerstone of Kapampangan cuisine. The addition of rice wasn’t just for bulk – it provided the perfect environment for beneficial bacteria to create that distinctive umami flavor that we’ve come to love.
What makes Burong Hipon particularly special is how it reflects the Kapampangan principle of “zero waste” cooking. Unlike other shrimp preparations, this recipe uses the whole shrimp with shells intact, allowing them to become tender through fermentation while contributing to the depth of flavor. This practical approach to cooking has been passed down through generations, with each family adding their own subtle variations to the basic recipe.
Today, this humble fermented dish has evolved from a preservation method to a sought-after condiment that graces many Filipino tables. While every Kapampangan household claims to have the best recipe, they all agree on one thing: Burong Hipon is more than just a condiment – it’s a cultural heritage that tells the story of Pampangan ingenuity, resourcefulness, and culinary excellence. Whether paired with crispy fried eggplant, fresh vegetables, or grilled fish, this fermented delicacy continues to be a proud symbol of Kapampangan cuisine, bridging the gap between ancient food preservation techniques and modern Filipino gastronomy.
In recent years, as interest in fermented foods and traditional preservation methods has surged worldwide, Burong Hipon has gained recognition beyond Pampanga’s borders. Food enthusiasts and chefs are discovering what Kapampangans have known for generations – that this unique condiment adds an unmatched depth of flavor to any dish it accompanies. Its growing popularity has led to increased interest in preserving and documenting traditional preparation methods, ensuring that this culinary treasure continues to be enjoyed by future generations.
