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229




Balaw-Balaw 
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Ingredients:
1 k. shrimp (hipon tagunton)
5 tbsps. Salt
3 tbsps. Angkak (red food color from tree bark)

med. Size ginger, sliced
bamboo shoots (labong), sliced
1-½ cups rice gruel (rice should be half-cooked)

Directions:

Wash the shrimps and let the water drain well.

Add the rice gruel, bamboo shoots, ginger and angkak.

Place in a jar and over well.

Allow to stand for 3 to 4 days to ferment.

When the desired fermentation is achieved, boil the mixture for one minute and transfer to an earthen/clay pot.

The balaw-balaw can be served as is, or sauteed.



April 16, 2014

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