This is a native Filipino recipe made from fermented rice and shrimp. It is like a dipping sauce or simply a side dish. I have not actuallymade it myself but I like eating it. My grandmother is still the best doing this.
- Start by preparing the rice (C4 variety). The rice must be slightly wet when cooked.
- Use 4 cups of water to make the rice slightly watery. Set aside cooked rice to cool.
- Mix salt and shrimp in mixing bowl. Mash thoroughly until the shrimp absorbs the salt. Let stand for 2 hours. After 2 hours, put cooked rice in a mixing bowl. Add salt/shrimp mixture then mash to mix ingredients thoroughly. Add the remaining salt to the mixture and mix. Set aside.
- Transfer the mixture into sterilized bottles. Leave a centimeter head space from the mouth.
- Cover bottles with polyethylene plastic. Cap tightly. Set aside for 10 days to ferment.
- On the 10th day, the balao-balao is ready to be served. To cook, saute with garlic and onion.
- The balao-balao will last for 2 months when kept in a freezer.