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Burong Hipon (Tagilo/Balao-balao)

Burong Hipon (Tagilo/Balao-balao)

Burong Hipon (also known as Tagilo or Balao-balao) is a traditional fermented condiment from Pampanga, Philippines, that combines fresh shrimp and rice through a meticulous two-week fermentation process. This savory paste features tender shrimp with shells intact, married with rice and aromatics like ginger, garlic, and chilies, resulting in a complex umami-rich sauce that's traditionally served alongside fried vegetables, fish, and other Filipino dishes. Distinguished by its deep reddish-brown color and balanced sweet-salty-spicy profile, this preserved delicacy showcases the Kapampangan culinary expertise in fermentation and flavor development.
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Prep Time 1 hour
Cook Time 55 minutes
Fermentation Time 14 days
Total Time 14 days 1 hour 55 minutes
Course Appetizer, Side Dish
Cuisine Filipino
Servings 40
Calories 85 kcal
Difficulty Intermediate

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
 

  • Sterilize your glass jars by boiling them in water for 10 minutes. Let them cool completely.
  • Clean the fresh shrimp by removing the heads, tails, and legs. Keep the shells on. Using a toothpick, remove the black vein from the back of each shrimp. Cut each shrimp into 2-3 pieces.
  • Put the chopped shrimp in a bowl. Add rock salt, brown sugar, and chili powder. Mix everything well, gently pressing the shrimp to absorb the seasonings. Cover and let it marinate for 1 hour.
  • Cook your rice with extra water than usual - you want it slightly softer than normal rice. Spread the cooked rice on a tray and let it cool completely.
  • Mix the cooled rice and marinated shrimp in a large bowl until well combined.
  • Pack this mixture into your sterilized jars, filling up to the neck. Press down firmly to remove air pockets. Wipe the jar rims clean with paper towels. Place plastic wrap on top of each jar before closing the lids tightly.
  • Store the jars in a dark cabinet at room temperature for 7 days. After a week, you should see liquid at the bottom of the jars. When you open them, they shouldn't smell bad.
  • After checking, mix the contents with a clean spoon, close the jars tightly, and return them to the dark cabinet for another 7 days.
  • After the full 14 days, heat olive oil in a large pan. Cook minced ginger, garlic, and onions until soft and fragrant.
  • Add your fermented shrimp mixture and bring to a boil while stirring for 5 minutes.
  • Pour in the water and reduce heat to medium. Let it simmer for 40 minutes, stirring occasionally until it reaches your desired thickness.
  • Turn off the heat and let it cool slightly. Transfer to clean jars for storage and keep in the refrigerator, where it will last for 30 days.
  • Serve as a sauce with fried eggplant, vegetables, or fish. Always use a clean spoon when serving.

Tips from Lola's Kitchen

  1. Use freshest shrimp possible for best results
  2. Never remove shells - they add flavor and become tender
  3. Sterilize jars by boiling for 10 minutes
  4. Check fermentation daily for any unusual colors or smells
  5. Use wooden or plastic utensils to prevent metallic taste
  6. Store in a cabinet away from direct sunlight
  7. Mark your calendar for fermentation tracking
 

Nutrition

Calories: 85kcalCarbohydrates: 12gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 580mgPotassium: 20mgFiber: 0.5gSugar: 1gVitamin A: 178IUVitamin C: 0.004mgCalcium: 5mgIron: 0.2mg
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