Growing up near Pampanga, Burong Hipon is one of my favorites. Despite my shrimp allergy, I couldn't help but eat a lot of this fermented shrimp. I love eating it with almost any ulam!
The secret of burong hipon is its perfect balance of salty, slightly sweet, and spicy flavors that can complement any ulam. Let me share with you my authentic Burong Hipon recipe I learned in Pampanga.
My Ingredients
- 2 cups fresh shrimp
- ¼ cup rock salt
- 2 tablespoons brown sugar
- 3 tablespoons chili powder
- 5 cups cooked rice, slightly overcooked
- 6 cups fermented mixture (I will teach you how to make this)
- 1 cup olive oil
- ⅓ cup minced ginger
- ⅓ cup minced garlic
- 1 tablespoon minced red chili
- 1 cup minced onions
- 2 cups water
How I Make My Kapampangan Burong Hipon
- I start by sterilizing my glass jars by boiling them in water for 10 minutes.
- I clean my fresh shrimp by removing the heads, tails and legs, but I keep the shells on because they add flavor and become tender during fermentation. Using a toothpick, I remove the black vein from the back of each shrimp, then cut each one into 2-3 pieces.
- I put my chopped shrimp in a bowl and add rock salt, brown sugar and chili powder. I mix everything well, gently pressing the shrimp to help them absorb the seasonings. I cover and let this marinate for 1 hour.
- I cook my rice with extra water to make it slightly softer than normal. I spread the cooked rice on a tray and let it cool completely before using.
- I mix my cooled rice and marinated shrimp in a large bowl until well combined.
- I pack this mixture into my sterilized jars, filling up to the neck. I press down firmly to remove air pockets, wipe the jar rims clean, place plastic wrap on top, then close the lids tightly.
- I store my jars in a dark cabinet at room temperature for 7 days. After a week, I should see liquid at the bottom. When I open them, they shouldn't smell bad, just pleasantly fermented.
- After checking at Day 7, I mix the contents with a clean spoon, close the jars tightly, and return them to the dark cabinet for another 7 days.
- After the full 14 days, I heat olive oil in my large pan and cook minced ginger, garlic, and onions.
- I add my fermented shrimp mixture and bring to a boil while stirring for 5 minutes, then pour in water and reduce heat to medium.
- I let it simmer for 40 minutes, stirring occasionally until it reaches my desired thickness. I turn off the heat, let it cool slightly, then transfer to clean jars for storage in my refrigerator.
- Enjoy your burong hipon!
My Personal Tips
- I use fresh shrimp. Fresh shrimp ferments beautifully.
- I never remove the shells. They become tender during fermentation and add flavor.
- I keep my fermentation temperature between 75-85°F. Too cold slows fermentation, too hot risks spoilage.
- I trust my nose. Properly fermenting batches should smell pleasantly sour. Any rotting smell means contamination.
- I never cut the fermentation time short. The full 14 days develops flavors.
- The day 7 mixing step is important. This redistributes salt and equalizes fermentation throughout the jar.
- I always use freshly washed utensils when checking or serving to prevent contamination.
- The final cooking process ensures food safety by killing any harmful bacteria that might be present.
Related
Looking for other recipes like this? Try these:
Kapampangan Burong Hipon Recipe
My Burong Hipon: traditional Kapampangan fermented shrimp condiment with rich umami flavors that transform any dish.
Ingredients
Method
- I start by sterilizing my glass jars by boiling them in water for 10 minutes.
- I clean my fresh shrimp by removing the heads, tails and legs, but I keep the shells on because they add flavor and become tender during fermentation. Using a toothpick, I remove the black vein from the back of each shrimp, then cut each one into 2-3 pieces.
- I put my chopped shrimp in a bowl and add rock salt, brown sugar and chili powder. I mix everything well, gently pressing the shrimp to help them absorb the seasonings. I cover and let this marinate for 1 hour.
- I cook my rice with extra water to make it slightly softer than normal. I spread the cooked rice on a tray and let it cool completely before using.
- I mix my cooled rice and marinated shrimp in a large bowl until well combined.
- I pack this mixture into my sterilized jars, filling up to the neck. I press down firmly to remove air pockets, wipe the jar rims clean, place plastic wrap on top, then close the lids tightly.
- I store my jars in a dark cabinet at room temperature for 7 days. After a week, I should see liquid at the bottom. When I open them, they shouldn't smell bad, just pleasantly fermented.
- After checking at Day 7, I mix the contents with a clean spoon, close the jars tightly, and return them to the dark cabinet for another 7 days.
- After the full 14 days, I heat olive oil in my large pan and cook minced ginger, garlic, and onions.
- I add my fermented shrimp mixture and bring to a boil while stirring for 5 minutes, then pour in water and reduce heat to medium.
- I let it simmer for 40 minutes, stirring occasionally until it reaches my desired thickness. I turn off the heat, let it cool slightly, then transfer to clean jars for storage in my refrigerator.
- Enjoy your burong hipon!
Notes
- I use fresh shrimp. Fresh shrimp ferments beautifully.
- I never remove the shells. They become tender during fermentation and add flavor.
- I keep my fermentation temperature between 75-85°F. Too cold slows fermentation, too hot risks spoilage.
- I trust my nose. Properly fermenting batches should smell pleasantly sour. Any rotting smell means contamination.
- I never cut the fermentation time short. The full 14 days develops flavors.
- The day 7 mixing step is important. This redistributes salt and equalizes fermentation throughout the jar.
- I always use freshly washed utensils when checking or serving to prevent contamination.
- The final cooking process ensures food safety by killing any harmful bacteria that might be present.
Tried this recipe?Let us know how it was!
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