Balao-balao

{{short description|Filipino fermented shrimp and rice condiment}}

{{use mdy dates|date=November 2022}}

{{use Philippine English|date=November 2022}}

{{Infobox prepared food

| name = Balao-balao

| image = {{photomontage

| photo1a = Burong Hipon - Cabalen restaurants food products buffets in Bulacan Philippines.png

| photo2a = BalawBalaw.jpg

| spacing = 1

| color_border = white

| color = white

| size = 300

| foot_montage = Top: Burong hipon in a buffet in Bulacan
Bottom: Home prepared Balao-balao

}}

| caption =

| alternate_name = Balaw-balaw, burong hipon

| type = Condiment

| country = Philippines

| region = Central Luzon (Pampanga, Bulacan)

| course = Main dish

| served = Room temperature / warm

| main_ingredient = Cooked rice, Alamang, Angkak (fermenting yeast)

| variations =

| similar_dish = Tinapayan, Burong isda

| calories =

| other =

}}

Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.{{cite book |last1=Olympia |first1=Minderva S.D. |chapter=Fermented Fish Products in the Philippines|title=Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |date=1992 |publisher=National Academy Press |pages=131–139 |isbn=9780309046855 |chapter-url=https://books.google.com/books?id=21IrAAAAYAAJ&pg=PA131}}{{cite book|first1=Priscilla C.|last1= Sanchez|title =Philippine Fermented Foods: Principles and Technology|chapter =Lactic-Acid-Fermented Fish and Fishery Products|publisher =University of the Philippines Press|year =2008|page=264|isbn = 9789715425544|chapter-url =https://books.google.com/books?id=smfr-KYgtWkC&pg=PT10}}