Sure, few readers of this post will make faces as there were few people who shun eating this dish. While others, due to culture barrier were alien to this dish.
Bought these two packs of “burong kanin” (fermented rice with fish) at my favorite vegetable stand in the town market. She told me, it was the same buro that they were cooking at home. And, it tasted fresh and good. I believed my “suki”
My “suki” veggie vendor told me that the key in achieving a great tasting buro is on how it is cooked. I didn’t fully grasped what’s in the cooking style she wanted to emphasize. I can tell that there’s nothing extra special in the way it was to be cooked.
- Saute lots of minced ginger, garlic and onions in a pan.
- Add the fermented rice.
- Add half cup of water (to achieve a not-so-dry buro)
- Season with fish sauce and a dash of ground black pepper.
- Add sugar to balanced out the acidity (optional)
- Let it simmer for 5-8 minutes. Adding water if necessary.
The finish product. Paired with grilled fish and boiled eggplant, or okra, or string beans…it is truly a “pinoy” dish.
Here’s my plate.
Inihaw na tilapia at nilagang sitaw na may sawsawang burong kanin.