Comments on: Balao / Salted Baby Shrimps

by: zena

Fri, 29 Feb 2008 13:57:49 +0000

Cumin, MM is exactly right. Balao-balao (stress on the first syllable) is burong hipon. It looks like a thick congee.

As for the krill, my mom likes it torta, or sauteed with onions, garlic, salt and chopped kamias. With steaming white rice, of course.

by: Homebuddy

Fri, 29 Feb 2008 13:15:08 +0000

That is “uyap”. Ferment it with salt then it becomes our ginamos “hipon” in cebuano! Rather than drying, which takes sometime, aside from it being a treat for flies when drying, try preparing it this way:
Place in a sieve or colander and wash it under running water.
Drain very well and season or mix with salt,a little brown sugar, minced or pounded garlic and fry in hot oil until crisp. Watch closely as it burns easily. Drain and store. This is good to mix with rice or sinangag. It keeps indefinitely, if stored in the fridge.

by: Ebba Myra

Fri, 29 Feb 2008 12:42:40 +0000

In Mauban Quezon, when we cooked balao, we add SANTOL meat. I forgot how the process was. Pero wow and sarap.

by: Blaise

Fri, 29 Feb 2008 05:20:30 +0000

I know this, and that block of fermented shrimp you wrote about.. I saw that in the Daet Market when I went there about 8 years ago..

The baby shrimps are good with that Bicolano Santol dish..

by: melvs

Fri, 29 Feb 2008 01:45:35 +0000

Now I know why whale-sharks/butanding frequent the sea near bicol/sorsogon area, it’s teeming with krills.