Burong Isda, Mommy’s Version
We have lots of kapampangan fare that we eat at home simply because mom and my inang has taught us well in appreciating their cuisine. One of things I have learned to like is buro. Though it comes in different forms, like burong hipon, isda, and others, we make burong isda and use tilapia. I remember that mom never really made this until after my inang passed away. And the recipe was actually more of an inquiry more than anything else from my mom. She then had to resort to trial and error until she finally had it down. Now, she’s the only one in her family who makes it.
Buro is fermented rice along with another ingredient, like fish. This is fresh fish that is salted, layered with cooked rice, which is also salted. This is placed in one container and not touched until after ten days. This allows some fermentation time, The fish bones soften, the rice ferments, the salt preserves it all. After ten days, we saute it in ginger and onions, some use tomatoes too. The final product is a sour salty mixture, that is good for dipping fried fish. Some of my family are happy to eat this alone with rice, and I on the other hand, can eat it on its own.
Admittedly, this is an unfamiliar taste for most people. The stench it gives off (not like the durian though) is enough to turn some people away. But people who have tried and love it have always come to look for it in our household.
For a more detailed recipe, please message me. I have to interview mom for the actual step by step I have actually posted the recipe in the site because of the numerous requests. Please follow link here and enjoy Feel free to message me about it still. My mom enjoys hearing stories about how her buro recipe has become famous all over the world