Lumlom
CourseMain dish
Place of originPhilippines
Region or stateBulacan
Similar dishesBurong isda, Tinapayan, Balao-balao, Narezushi,

Lumlom is a pre-colonial Filipino fermented fish dish originating from the province of Bulacan in the Philippines. It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly. After fermentation, it is cleaned and cooked as paksiw sa tuba, with spices, nipa vinegar, and sometimes coconut cream. It is popularly eaten as pulutan (accompanying dish for drinking alcohol).[1][2][3][4]

See also

References

  1. ^ Fenix, Micky (27 March 2014). "Heritage Filipino recipes gathered in one cookbook". Philippine Daily Inquirer. Retrieved 13 May 2022.
  2. ^ Fenix, Michaela (2017). Country Cooking: Philippine Regional Cuisines. Anvil Publishing, Inc. ISBN 9789712730443.
  3. ^ Fenix, Micky (15 September 2011). "Pancit Marilao, 'hamon' Bulacan, 'pavo embuchado' at the Singkaban Festival". Philippine Daily Inquirer. Retrieved 13 May 2022.
  4. ^ FEATR (10 May 2022). This Fisherman Ferments Fish in Mud in the Philippines. YouTube. Retrieved 13 May 2022.