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!