Top: Burong hipon in a buffet in Bulacan
Bottom: Home prepared Balao-balao
Alternative namesBalaw-balaw, burong hipon
CourseMain dish
Place of originPhilippines
Region or stateCentral Luzon (Pampanga, Bulacan)
Serving temperatureRoom temperature / warm
Main ingredientsCooked rice, Alamang, Angkak (fermenting yeast)
Similar dishesTinapayan, Burong isda

Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.[1][2]

See also


  1. ^ Olympia, Minderva S.D. (1992). "Fermented Fish Products in the Philippines". Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academy Press. pp. 131–139. ISBN 9780309046855.
  2. ^ Sanchez, Priscilla C. (2008). "Lactic-Acid-Fermented Fish and Fishery Products". Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 264. ISBN 9789715425544.