Burong Isda
Ingredients:
- Tilapia or Catfish Fillet
- Cooked Rice
- Rock Salt
Fermenting Procedure:
- You must make sure that everything is clean and sterilized to prevent unhealthy bacteria from contaminating the "Buro"..wash the fish and salt it and let the juice drips dry. Cook the rice and let it cool..salt it like when you are cooking fried rice or "sinangag"
- Alternately layer Rice and Fish into the jar and press down to release any air bubbles and fill the jar to almost full, press down until it's packed. Close the lid tightly and leave it in a dark and cold place for 8 to 10 days. You may check the buro every 3rd day and press down and let the liquid goes to the top.
On the 10th day, your buro should be sour by this time..it should have a sour smell together with the stinking goodness we love (LOL). But if it smells really odd and if has mold growing...well, you have to throw it away coz it's a major FLOP! Sorry but somehow you got it contaminated with unwanted bacteria during the process but if you made sure that everything was clean and sterilized it shouldn't happen..never happened to me *wink*
Cooking Procedure:
Sautee the buro with garlic, ginger and tomatoes until its fully cooked..always remember to cook it properly and make sure that EVERYTHING is clean.
Enjoy!
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