Burong hipon

Burong Hipon is a traditional Filipino dish that is made by fermenting shrimp in cooked rice. This dish is a staple in many regions of the Philippines, particularly in the provinces of Pampanga and Tarlac.

History

The practice of fermenting shrimp in rice, known as burong hipon, has been a part of Filipino cuisine for centuries. The dish is believed to have originated from the Austronesian migration, which brought a variety of food preservation techniques to the Philippines.

Preparation

The preparation of burong hipon involves a simple process of fermentation. Fresh shrimp are mixed with cooked rice and a generous amount of salt. The mixture is then placed in a jar and left to ferment for a week or two. The resulting dish has a unique, tangy flavor that is often described as a cross between sushi and pickles.

Serving

Burong hipon is typically served as a condiment or side dish. It is often paired with grilled or fried fish, adding a tangy flavor that complements the taste of the seafood. In some regions, it is also used as a main ingredient in dishes like sinigang, a sour soup, and paksiw, a vinegar-based stew.

Cultural Significance

Burong hipon holds a significant place in Filipino culture. It is a common dish in many Filipino households, particularly in rural areas where traditional food preservation techniques are still widely practiced. The dish is also often served during special occasions and festivals, symbolizing abundance and prosperity.

See Also

• Filipino cuisine
• Fermentation in food processing
• Shrimp
• Rice