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Tuesday, July 27, 2010

Burong Isda



Buro is a Tagalog word which also means sealed in salt, pickled or salted. It is always served as an addition for fried or grilled fish and some vegetables like okra, sitaw, and ampalaya. Opps, by the way, Thanks to my Mom who taught me how to make BURO :)


Ingredients:
1kg cooked Rice
1kg Fish (tilapia)
2 c. Salt

1 pack Tomato Sauce


Procedure:
Fermentation:

1. Combine Fish and Rice

2. Add Salt

3. Cover tightly with Plastic Wrap

4. Let stand for 4-5 days

Cooking Procedure:

  1. Saute Garlic and Onions
  2. Add Tomato Sauce and stir for 2 minutes
  3. Pour in Fermented Buro and simmer for 15 minutes
  4. Serve with fried dishes, boiled eggplant and/or ampalaya or mustasa..

Voila! Enjoy!

Suggestion:


  • Galunggong or shrimp could be the alternative for Tilapia
  • Salt is the most critical element. It prevents the growth of organisms that may otherwise turn the delicacy into rotten rice.

  • Saute Buro with more Cooking Oil

29 comments:

pehpot said...

oh! kakagutom naman ng post mo.. I love buro so much!

will add your site soon :)

Thet said...

Thanks for the comment Pehpot.. its my pleasure to be with you here in my blog :)

Anonymous said...

theta panu un rice as is di sya lalagyan ng tubig or what in subtitute for isda pede ba hipon?

ate lan

Thet said...

Ate lans di po sya lalagyan ng tubig. kusa syang mag tutubig. si Papa Bogart po nagturo sakin nyan.
Hipon pwedi po i substitute. :) thanks for dropping by po.

Anonymous said...

thank you thet keep it up.. kahit demanda ako ng buong kahapunan gogogo luto ako buro hihihhi

ate lan

Thet said...

@ate lans... lol thanks po sa support,... more to come... keep visiting my blog :)

Anonymous said...

Pwede po ba dito tahong as a substitute?

~Ynah.

Thet said...

Hi Ynah.... Pwedi ang tahong. Kasi yung shrimps pwedi :)

Anonymous said...

pag nagmolds ba ang ibabaw,ibig sabihin mali ang pagburo ko?isdang salmon ang ginamit ko..

Thet said...

hi! dapat sealed yung iyon container para di sya sumingaw at magka molds :)

Anonymous said...

Thanks po sa recipe! ung tilapia po ba hihimayin at ung laman lang ung ihahalo sa kanin at asin? eto po b ung kulay pink pag natpos na?

Thet said...

Hi! hindi po sya hihimayin kusa syang lalambot :)

vincent castillo said...

PWEDE HO BNG LAGYAN NG LUYA

Anonymous said...

Hi yung appearance ba ng tilapia sa bottle magiiba yung kulay? Paano ko malalaman kung ok na yung buro ko?

Thet said...

hi @vincent opo pwedi po lagyan ng luya

malalaman nyo po na ok na ang buro nyo pag medyo nadudurog na ang isda :)

Dess said...

Iwaswash pa ba yung rice bago combine sa isda or hindi na?

Anonymous said...

Saan mo ginamit yong tomato sauce?

Anonymous said...

hi po. luto po ba ung shrimp na ilalagay sa kanin? thanks po.

Anonymous said...

Hello. Sorry for the dumb question...so hilaw yung isda and buong ilalagay? Pati ulo, tinik, and tail?

Anonymous said...

yung rice ba bagong luto bago (mainit) bago ilagay yung fish.. and dapat ba haluin pag nailagay na ang salt sa mixture?

thetsims said...

Dapat po luto ang rice natin. and raw po ung fish na ilalagay natin pati tinik :) note: dapat po sympre alisin bituka ;)

Anonymous said...

same as with the shrimp din po raw din dapat xa?

Anonymous said...

may kulang sa procedure mo ate nkalimutan mo ang Luya,kpag wala yan di cya buro.

Malu Lizada said...

Kailangan po ba ilagay sa refrigerator after paghaluin rice fish, etc..?

Malu Lizada said...

Kailangan po ba ilagay sa loob ng refrigerator after paghaluin mga sangkap at matakpan ng plastic?

Anonymous said...

HIndi pwede ang TAHONG.

2cups of salt, is too much. for 1 kg of cooked rice, use 1/2 cup of rice. ferment for 2 weeks for 5 days.

sad to say i tried this recipe but it was a fail.

Anonymous said...

mr. anonimous in pampanga buro will be cooked without luya. dipo sya uso sa mga kapampangan fyi. this recipe is authentic keep it up kabalen

oliver garcia said...

Someone taught me how to make shrimp buro a couple of weeks back and it's quite simple - the secret is actually in how you clean the container you'll be using. The container HAS to be very clean: clean it with very hot water then wipe it dry right before you start making your buro. The salt in the recipe is way too much which is why my first try was a bust. NAILED IT on my second try though. 3-4 days in a dry place and you are ready to go.

Zoren Bautista said...

Hello po, pwede po ba akong humingi ng tulong? gusto ko rin po kasing blogger tulad niyo, paano po. dacal a salamat po kapatad.

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