  Top:Burong hipon in a buffet inBulacan Bottom: Home preparedBalao-balao | |
| Alternative names | Balaw-balaw, burong hipon |
|---|---|
| Type | Condiment |
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Central Luzon (Pampanga, Bulacan) |
| Serving temperature | Room temperature / warm |
| Main ingredients | Cooked rice,Alamang,Angkak (fermenting yeast) |
| Similar dishes | Tinapayan,Burong isda |
Balao-balao, also known asburong hipon ("pickled shrimp"), is aFilipino condiment of cooked rice and whole raw shrimp (esp.Alamang)fermented with salt andangkak (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. Thelactobacilli involved in the fermentation process of the rice produceslactic acid which preserves and softens the shrimp.[1][2]
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