From the recipe collection
Burong Hipon
A cooked serving preparation for safely sourced fermented shrimp-and-rice buro, sautéed until tangy, savoury, and spoonable.
- Prep time
- 20 min; uses prepared ferment
- Cook time
- 15 min
- Yield
- 1 medium jar
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Use only refrigerated burong hipon from a trusted producer or a batch made with a validated fermentation process.
- Heat oil in a non-reactive pan and cook garlic and onion until softened.
- Add tomatoes and cook until jammy and most raw moisture has evaporated.
- Stir in the prepared buro and water, then bring to a steady simmer.
- Cook 10–15 minutes, stirring often so the rice loosens and the shrimp is heated thoroughly.
- Add chili if using and adjust the texture with a little hot water if it becomes too thick.
- Taste before seasoning; burong hipon should already be salty and pleasantly sour.
- Serve hot in small portions with rice, fried fish, or vegetables.