Comments on: IMBB 12: Tagilo (Fermented Rice and Shrimp Paste) http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/ Food mainly from Pampanga, the Philippines. A Capampangan's take on Capampangan food and more! Sat, 31 Jul 2010 20:46:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Ed http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-77830 Ed Fri, 31 Oct 2008 19:10:11 +0000 /?p=49#comment-77830 I experimented by using frozen white shrimp and let it ferment for 6 days. Cook (sautee) it with garlic, onions, tomatoes and a dash of powdered ginger. It was yummy!! di siya mapait. It was the best balo balo I ever ate. I experimented by using frozen white shrimp and let it ferment for 6 days. Cook (sautee) it with garlic, onions, tomatoes and a dash of powdered ginger. It was yummy!! di siya mapait. It was the best balo balo I ever ate.

]]> By: MIKE GUINA http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-74354 MIKE GUINA Tue, 09 Sep 2008 23:32:13 +0000 /?p=49#comment-74354 a week ago i started experimenting on making my own version of buru coz i really missed it, and some of my filipino friends here in dubai are requesting me to make some (fyi i always cook something unique for my friends & most of the time they are amazed of my experimentations hehe; im a native of angeles city--a food adventurist)...in the process,i've noticed that on the 3rd day rice was still intact although some parts are already fermented..rescue was needed (im on my 5th day now) and so i immediately browsed on my laptop! that's the main reason why i was able to stumble into your blog..many thanks, this helped a lot..im thinking, maybe i can turn this into a start-up business here in dubai someday..i hope you'll be able to give some more detailed tips on how to successfully preserve it longer...best of luck to your blogging adventures! (just in case..my email add is "mabguina2@yahoo.com") a week ago i started experimenting on making my own version of buru coz i really missed it, and some of my filipino friends here in dubai are requesting me to make some (fyi i always cook something unique for my friends & most of the time they are amazed of my experimentations hehe; im a native of angeles city–a food adventurist)…in the process,i’ve noticed that on the 3rd day rice was still intact although some parts are already fermented..rescue was needed (im on my 5th day now) and so i immediately browsed on my laptop! that’s the main reason why i was able to stumble into your blog..many thanks, this helped a lot..im thinking, maybe i can turn this into a start-up business here in dubai someday..i hope you’ll be able to give some more detailed tips on how to successfully preserve it longer…best of luck to your blogging adventures! (just in case..my email add is “mabguina2@yahoo.com”)

]]> By: Rosella http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-66610 Rosella Thu, 19 Jun 2008 03:37:59 +0000 /?p=49#comment-66610 love your post. I'm a great fan of delicious buro (or tagilo ), sometimes even make the trip to fav eating places in Pampanga or the San Fernando wet market just to get some. it's part of my and my husband's breakfast whenever we have some. How to enjoy it best? My mother likes it best with steamed ampalaya. However, i think it's when you spoon a little amount onto a still-curly, chartreuse-colored (young) raw mustard leaf, roll the leaf then put it into your mouth with your fingers - that's when it becomes a slice of heaven! love your post. I’m a great fan of delicious buro (or tagilo ), sometimes even make the trip to fav eating places in Pampanga or the San Fernando wet market just to get some. it’s part of my and my husband’s breakfast whenever we have some. How to enjoy it best? My mother likes it best with steamed ampalaya. However, i think it’s when you spoon a little amount onto a still-curly, chartreuse-colored (young) raw mustard leaf, roll the leaf then put it into your mouth with your fingers – that’s when it becomes a slice of heaven!

]]> By: sylvie http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-60877 sylvie Tue, 18 Mar 2008 08:34:36 +0000 /?p=49#comment-60877 hi karen, how are you? I just want to know how do u bottle your tagilo? do you sterilize the bottle? How long? And when do you bottle, is it while stiil hot or should it be cooled first? how long is the shelf life of tagilo? Do we need to put some preservative to extend shelf life to one year or more? Thanks hi karen, how are you? I just want to know how do u bottle your tagilo? do you sterilize the bottle? How long? And when do you bottle, is it while stiil hot or should it be cooled first? how long is the shelf life of tagilo? Do we need to put some preservative to extend shelf life to one year or more? Thanks

]]> By: Petixe » Buro - Kapampangan’s specialty http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-47742 Petixe » Buro - Kapampangan’s specialty Sun, 14 Oct 2007 09:54:59 +0000 /?p=49#comment-47742 [...] detailed howto create a buro was written in this blog. Just scroll down a bit and check the pictures to see a glimpse of how they do [...] [...] detailed howto create a buro was written in this blog. Just scroll down a bit and check the pictures to see a glimpse of how they do [...]

]]> By: Buro? « Rage Online http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-34791 Buro? « Rage Online Sat, 26 May 2007 14:51:22 +0000 /?p=49#comment-34791 [...] detailed howto create a buro was written in this blog. Just scroll down a bit and check the pictures to see a glimpse of how they do [...] [...] detailed howto create a buro was written in this blog. Just scroll down a bit and check the pictures to see a glimpse of how they do [...]

]]> By: Kylie http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-4153 Kylie Mon, 19 Jun 2006 11:04:08 +0000 /?p=49#comment-4153 I have been eating rice my whole life and have never heard of fermented rice... so this blog is indeed eye-opening, i just am not sure if i want to try it though... I have been eating rice my whole life and have never heard of fermented rice… so this blog is indeed eye-opening, i just am not sure if i want to try it though…

]]> By: Idy http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-1344 Idy Sat, 14 Jan 2006 18:15:25 +0000 /?p=49#comment-1344 Hi! Been craving burong hipon forever. I am determined to make it. Would you tell me approx. how much live shrimps to put in, etc. Just need proportions and I am off to make it. Can't wait. I got a bottle of cabalen buro from Manila from a friend , sauteed it, and had that for breakfast with nilagang talong, okra and ampalaya. I almost ate the whole bottle pero tinitipid ko :-) It is just heaven. I need my regular buro fix and have to make it myself if I am to get it regularly. Can brown rice be used? How do you know if the buro spoiled or not by the looks of it? I know it is a delicate process to make so could use any tips. How do you handle the pots and pans and jars? Need any sanitizing? Thanks for any tips, Karen! To buro! Idy Hi! Been craving burong hipon forever. I am determined to make it. Would you tell me approx. how much live shrimps to put in, etc. Just need proportions and I am off to make it. Can’t wait. I got a bottle of cabalen buro from Manila from a friend , sauteed it, and had that for breakfast with nilagang talong, okra and ampalaya. I almost ate the whole bottle pero tinitipid ko :-) It is just heaven. I need my regular buro fix and have to make it myself if I am to get it regularly. Can brown rice be used? How do you know if the buro spoiled or not by the looks of it? I know it is a delicate process to make so could use any tips. How do you handle the pots and pans and jars? Need any sanitizing? Thanks for any tips, Karen! To buro! Idy

]]> By: diychef http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-1142 diychef Wed, 09 Nov 2005 19:17:29 +0000 /?p=49#comment-1142 ey! do you think the fresh shrimp sold in our corner will do the trick?..but.. i remember my lola used fish too..forgot which one though..hito? whadayathink? ey! do you think the fresh shrimp sold in our corner will do the trick?..but.. i remember my lola used fish too..forgot which one though..hito? whadayathink?

]]> By: Del http://karen.mychronicles.net/2005/02/19/imbb-12-tagilo-fermented-rice-and-shrimp-paste/comment-page-1/#comment-1109 Del Mon, 24 Oct 2005 10:56:22 +0000 /?p=49#comment-1109 Woow ang sarap sarap naman ginutom tuloy ako yam yam :hungry::hungry::blooms: Del Woow ang sarap sarap naman ginutom tuloy ako yam yam :hungry::hungry::blooms:

Del

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