Balaw-balaw is a local food in Angono. It is a fermented young shrimps dish in a porridge, making it a sharp taste of mixed salty and
sour, and pungent smell but definitely delicious.
Eating Balaw-balaw is tracing back my root. It is my identity as a native of my town. It is a trademark that tells my origin.
Since the preparation of Balaw-balaw itself is a long and
tough procedure, the easier way is to have the ready to cook one which can be
bought from a town’s trusted and native family which peddled on the street. This family has the
legacy when it comes in preparing balaw-balaw.
As a matter of fact, this has became their moniker that they have known
for.
In cooking Sautéed Balaw-balaw, you
will need the following.
- 2 cups of Balaw-balaw
- ½ glove of garlic
- 1 medium size onion
- 1 small ginger
- 10 pieces of okra (lady’s finger) cut into two
- Water spinach leaves and its soft stalks cut 2 inches (from approximately 20 stems)
- Pepper
In a pan, sauté the minced garlic, chopped onion, and the
ginger thinly cut. Pour the Balaw-balaw
and let it simmer for five minutes in medium heat. Depends on your taste, you may add little
water to subside the unique taste of Balaw-balaw. Then add the okra let it for a minute then
put the water spinach leaves and stalks.
Add pepper to taste.
If you want to make the Balaw-balaw the long procedure for yourself, you
will need ¼ kilo of baby shrimp, 40 grams of salt and 6 cups of cooked rice, and Angkak for coloring.
Cook the rice into soft and slightly watery cooked with Angkak on to have the pinkish color, once
done set aside to cool. To achieve this,
6 cups of rice is to 8 cups of water. In
a big bowl, mix the shrimp and the first half of the salt then mash thoroughly
until the shrimp absorbs the salt. Let
it there for 2 hours. Then mix the
cooked rice in the bowl and add the other half of salt then mash them to mix
thoroughly. Transfer the mixture in a
sterilized bottle and cover tightly, then set aside for 10 days to ferment.
Balaw-balaw is best served while hot and it can be the
viand itself or it can be a side dish along with fried fish and steamed leafy
veggie during lunch and dinner.
Balaw-balaw is part of our culture in Angono where we are
noted for this special dish. And
without eating this can’t be said a true child of Angono.
And lastly, just eat right.
Sautéed Balaw-balaw
By Alex V Villamayor
September 23, 2013
4 comments:
2 1/2 or 3days is enough for the fermentation process.how should I know? My mother makes the most delicious balaw balaw I've ever tasted, not even the "balaw family" can match the taste
2 1/2 or 3days is enough for the fermentation process.how should I know? My mother makes the most delicious balaw balaw I've ever tasted, not even the "balaw family" can match the taste
Hi I cannot reply directly to your comments. But I want to thank you for reading this.
And good to know your mother has the recipe of a good balaw-balaw... Cheers.
Salamat sa pag-bisita. Sorry sa late reply.
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