Ginisang Burong Kanin na may Hipon (Sauteed Fermented Rice with Shrimp)

This is the shortcut way to prepare Ginisang Burong Kanin with Hipon (Sauteed Fermented Rice with Shrimps).  For some, this dish sounds disgusting because of the smell; but for most of the Kapampangans (People in Pampanga, Philippines) this is one of the famous dishes to ever served on the table.  It is usually served with steamed vegetables such as eggplant, bitter melon, okra,  string beans and the most famous one is Mustard Greens or Mustasa in Tagalog.  When this dish is served, expect to serve more steamed rice on the table.



So, what prompted me to cook this aside from the fact that I was salivating about it?  I was having a grocery and saw Claude Tayag's very own Burong Hipon in a bottle.  Hmmm, he actually selling his food in a bottle which I find it brilliant since not everyone can afford to eat at his restaurant. I couldn't either.



Anyway, to cut this article short, here's the recipe and how I cooked it. My own way.



- 1 cloves of garlic (I love garlic so I put more)

- 1 onion which I chopped

- 4 pieces of tomatoes, chopped it as well

- cooking oil for the saute'

- 2 tbsps of fish sauce or Patis

- salt and pepper to taste



How I cooked it?

First, I heat the pan, poured the cooking oil and added the garlic first and when almost brown I added the chopped onions.  (for some, they add the onions as soon as they started sauteing the garlic. But I love the taste of garlic so I wanted it almost brown).



After the onions, I added the chopped tomatoes and kept sauteing it until a little bit mushy and then added the fish sauce.



Then, add the bottled fermented Burong Hipon and keep sauteing for about 2 or 3 minutes.



Then finish it off with the salt and pepper.  Some add Vetsin or MSG but I don't usually practice that method of cooking for health reasons.



There you go.  A simple way of cooking Burong Hipon.



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Tips: Milk in Cans

Do not store
half-consumed milk in cans in the refrigerator for a long period of time.  Rust and bacterial growth might affect the
quality of the milk.  Instead, remove the
contents of the milk can and place in a sterilized bottle or plastic
container.   

Do the same with other canned
items.

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How to: Clean Clams

One of my favorite seashells are clams, make a soup and the gingery taste of it taste so good. But before you can enjoy eating clams, you must thoroughly clean it first to remove the grain of sand.


Here's how to clean the clams:
1. Tap clams on the side to see if they are still alive. Clams that do not close when tapped should be thrown away.
2. Place the clams in water with salt (about 1/2 cup per gallon) for 2 to 3 hours in order for them to "vomit" the grains of sand and grit that still be found inside.
3. Thoroughly wash the clams prior to cooking. If necessary, scrub them in order to loosen barnacles on the shells.
4. When cooked, discard the clams that remain closed. Clams that are alive will open when cooked.

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How to: Clean Mussels

There are a lot of easy recipes that you can do with Mussels or Tahong in Tagalog, but first you have to be sure they are clean and grit free to enjoy them.



It is very important that the mussels are alive before cooking, dead mussels can be unsafe to eat and might be poisonous or will irritate your stomach.





Here's how to clean the mussels:

1. Thoroughly clean mussels by washing and scrubbing them to remove dirt and grains of sand.

2. Pull the beard from the mussels by using one's fingers, or use a kitchen knife as an alternative.

3. Tap mussels on the side to see if they are still alive. Mussels will either close or open when tapped.

4. Mussels that are already open prior to cooking should be discarded, they are already dead. On the other hand, discard mussels that remain closed even when cooked, they are also already dead and should not be consumed.

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