📝 About This Recipe
Hailing from the culinary heart of the Philippines, Pampanga, Balao-balao is a traditional lactic-acid fermented delicacy that transforms humble rice and fresh river shrimp into a complex, tangy condiment. This ancient preservation method results in a pinkish, savory paste where the shrimp shells soften to an edible texture, offering a unique 'umami' punch. It is a labor of patience and love, representing the beautiful alchemy of fermentation and Filipino heritage.
🥗 Ingredients
The Fermentation Base
- 3 cups Jasmine or Local White Rice (cooked and cooled to room temperature)
- 500 grams Small Fresh Shrimp (suwahe or glass shrimp preferred; feelers trimmed)
- 1/4 cup Sea Salt (non-iodized salt is crucial for fermentation)
- 4 cups Water (for cooking the rice)
- 1 tablespoon Angkak (Red Yeast Rice) (ground into powder; provides the signature pink color)
The Sauté (For Serving)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 6 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 2 inch piece Ginger (peeled and minced)
- 3 medium Roma Tomatoes (diced)
- 2-3 pieces Bird's Eye Chili (optional, for a spicy kick)
- 1 teaspoon Fish Sauce (Patis) (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the rice thoroughly and cook it with 4 cups of water. It should be slightly softer than your usual steamed rice. Once cooked, spread it out on a tray and let it cool completely to room temperature.
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2
Prepare the shrimp by washing them in cold water. Use kitchen shears to trim off the long feelers (rostrum) and tails, but keep the shells on, as they provide flavor and will soften during fermentation.
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3
In a large mixing bowl, toss the cleaned shrimp with half of the sea salt. Let them sit for 30 minutes to draw out moisture, then drain any excess liquid.
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4
Once the rice is cool, sprinkle the remaining salt and the ground angkak (red yeast rice) over it. Mix thoroughly using a wooden spoon or clean hands until the rice is evenly tinted pink.
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5
Gently fold the salted shrimp into the rice mixture until they are well-distributed throughout the grain.
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6
Transfer the mixture into a sterilized glass jar. Pack it down firmly to remove air pockets, leaving at least 2 inches of headspace at the top for expansion.
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7
Wipe the rim of the jar clean. Cover the mouth with a clean piece of cheesecloth or a loose lid. Store in a cool, dark place (like a pantry) for 3 to 5 days.
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8
Check the jar daily. The mixture is ready when it develops a distinct sour aroma and the rice has softened into a thick, porridge-like consistency. Once fermented, store it in the refrigerator.
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9
To serve, heat oil in a pan over medium heat. Sauté the ginger until fragrant, then add the garlic and onions, cooking until the onions are translucent.
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10
Add the diced tomatoes and cook until they soften and release their juices, creating a rustic sauce base.
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11
Scoop about 1 to 2 cups of the fermented balao-balao into the pan. Stir well to combine with the aromatics.
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12
Simmer for 5-8 minutes, stirring occasionally. The mixture will thicken and the shrimp will turn a vibrant opaque pink.
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13
Season with fish sauce, black pepper, and sliced chilies if desired. Serve warm.
💡 Chef's Tips
Always use non-iodized sea salt; iodine can inhibit the growth of the beneficial lactic acid bacteria needed for fermentation. Ensure all equipment, jars, and your hands are scrupulously clean to prevent the growth of harmful mold. If you cannot find angkak, you can omit it; the dish will be white/grey instead of pink, but the flavor profile will remain the same. Do not use old, frozen shrimp; the success of this dish relies on the enzymes present in fresh, raw shrimp shells. The fermentation time depends on the ambient temperature; in hotter climates, 3 days is usually sufficient, while cooler areas may need 5-7 days.
🍽️ Serving Suggestions
Serve as a dipping sauce for 'Mustasa' (Mustard Leaves) and grilled tilapia or catfish. Pair with 'Pinakbet' or other steamed vegetable dishes to add a salty, sour depth. Use it as a side condiment for fried pork belly (Lechon Kawali) to cut through the richness. Enjoy it simply stirred into a bowl of hot, plain steamed rice for a traditional Kapampangan breakfast. Accompany with a cold glass of calamansi juice to complement the fermented tang.