Balao

The second group includes burong isda (fermented rice fish mixture) and burong hipon, also known as balao balao (fermented shrimp rice mixture). ❋ Unknown (1992)

Balao balao is a fermented cooked rice and shrimp (Penaeus indicus or Macrobrachium species). ❋ Unknown (1992)

The method of preparation is almost identical to that for balao balao. ❋ Unknown (1992)

The general method for making balao balao is by mixing washed shrimp with salt (about 20 percent w/w) and allowing the mixture to stand for 2 hours or overnight. ❋ Unknown (1992)

Similar to balao balao, it is consumed either as an appetizer or as a main dish. ❋ Unknown (1992)

The same pattern was also observed by previous workers on other types of burong isda (8-10) and in balao balao (4, 11). ❋ Unknown (1992)

Microorganisms of public health significance in newly prepared balao balao. ❋ Unknown (1992)

Sequential changes of the bacterial flora also occur in this product and involve the same lactic acid bacterial group as in balao balao. ❋ Unknown (1992)

Balao balao made with 3 percent salt is best in color, odor, flavor, texture, and general acceptability and is the least salty. ❋ Unknown (1992)

Balao balao offers a basic method of preservation for cereal-shrimp-fish mixtures. ❋ Unknown (1992)

Balao balao is a lactic acid fermented rice-shrimp mixture, generally prepared by blending cooked rice, whole raw shrimp, and solar salt and then allowing the mixture to ferment for several days or weeks, depending on the salt content. ❋ Unknown (1992)