Comments on: Balao / Salted Baby Shrimps

By: el_Jjefe

el_Jjefe — Tue, 27 Oct 2009 07:45:27 +0000

hi ayu it is called sinantulan , inalamangan or simply ginataang santol at alamang it is a very popular appetizer in batangas laguna and quezon…

i can hand you down the recipe if u want….

SINANTOLAN

Ingridients:

4 cups grated santol pupl saoked in brine then squeezed
2 cups alamang or balao
6 pcs coconuts grated
-kakang gata =squeezed without water
-segunda gata=squeezed with cups water
3 tbs sugar
1 pc siling labuyo or cayene pepper
2pcs sili pansigang
1 pc bell pepper cut into strips
1 head of garlic crushedh
1 pc onion diced
cooking oil
black pepper
seasoning

procedure:
saute garlic onion and shrimp
add the grated santol and simmer
add the 2nd gata and the other ingridients
constantly stir to avoid burning and caramelization
when the mixture is reduced add the kakang gata or the first squeeze
let it simmer till it thicken and reduces and till the coco oil comes out…

YUM!!!!:=>

By: ayu

ayu — Tue, 18 Aug 2009 17:58:23 +0000

hi! I also have tried that balao with santol in Mauban,Quezon but I cannot remember if it had coconut milk. It was unforgetable, really went well with fried fish. Could I get a recipe please????

By: jelly_Ace

jelly_Ace — Wed, 11 Feb 2009 14:52:06 +0000

Your topic on balao is really informative! Thanks for such a useful article! Balao is used in Camalig, Albay as a flavoring for their pinangat. :)

By: zena

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

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

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

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

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.

By: Noel

Noel — Fri, 29 Feb 2008 01:00:13 +0000

I read somewhere that the anchovies and small shrimps that are processed to become bagoong in Pangasinan come from Bicol region. I still prefer the fresh or processed small shrimps from the provinces than those from Malabon or commercial shrimp paste. Fresh krill for torta or halabos with calamansi & patis, or good shrimp paste for green mango & kare-kare, hehe.

By: Maria

Maria — Thu, 28 Feb 2008 18:57:52 +0000

To Maria Clara: No, the secret ingredient to Bicol’s laing is “dinaelan”(spell?). It is a fermented baby shrimps that is paste-like and rolled into a log.Dinaelan can be broiled under a spoon as well. It stinks like hell, but it tastes like heaven with lots of chopped tomatoes. :)