Ingredients with Measurements:
- 1 cup glutinous rice
- 1 cup malagkit rice
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup shrimp paste
- 1/4 cup sliced ginger
- 1/4 cup sliced garlic
- 1/4 cup sliced onion
- 1/4 cup sliced green chili
- 1/4 cup sliced red chili
- 2 cups coconut milk
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup chopped scallions
Special Equipment Needed:
- Large mixing bowl
- Colander
- Steamer
- Large pot
- Saucepan
- Whisk
Step-by-Step Instructions:
1. Rinse the glutinous rice and malagkit rice in a large mixing bowl and drain using a colander.
2. In the same mixing bowl, add vinegar, salt, shrimp paste, ginger, garlic, onion, green chili, and red chili. Mix well and let it sit for at least 30 minutes.
3. Transfer the mixture into a steamer and steam for 30 minutes or until the rice is cooked.
4. In a saucepan, combine coconut milk and brown sugar. Cook over medium heat until the sugar is dissolved.
5. In a small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the coconut milk mixture and whisk until thickened.
6. Serve the balao-balao with the coconut sauce and garnish with chopped scallions.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 10g
Cholesterol: 0mg
Sodium: 1900mg
Total carbohydrates: 56g
Dietary fiber: 2g
Total sugars: 12g
Protein: 6g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice and malagkit rice.
- Fish sauce can be used instead of shrimp paste.
- Coconut cream can be used instead of coconut milk.
Variations:
- Add sliced tomatoes and cucumber for a refreshing twist.
- Use chicken or pork instead of shrimp paste for a different flavor.
Tips and Tricks:
- Rinse the rice well to remove excess starch.
- Use a non-stick pot to prevent the rice from sticking.
- Adjust the amount of chili according to your preference.
Storage Instructions:
- Store the leftover balao-balao and coconut sauce separately in airtight containers.
- Refrigerate for up to 3 days.
Reheating Instructions:
- Reheat the balao-balao in the microwave or steamer.
- Reheat the coconut sauce in a saucepan over low heat.
Presentation Ideas:
- Serve the balao-balao and coconut sauce in separate bowls.
- Garnish with chopped scallions and sliced chili.
Garnishes:
- Chopped scallions
- Sliced chili
Pairings:
- Grilled meat or seafood
- Fresh salad
Suggested Side Dishes:
- Steamed vegetables
- Fried tofu
Troubleshooting Advice:
- If the rice is too dry, add a little water and steam again.
- If the coconut sauce is too thick, add more coconut milk.
Food Safety Advice:
- Use clean utensils and equipment when preparing the recipe.
- Make sure the rice is cooked thoroughly before serving.
Food History:
Balao-balao is a traditional Filipino dish made with fermented rice and shrimp paste. It originated from the province of Pampanga in the Philippines.
Flavor Profiles:
Balao-balao has a salty and tangy flavor from the vinegar and shrimp paste. The coconut sauce adds a sweet and creamy taste to the dish.
Serving Suggestions:
Serve the balao-balao with coconut sauce as a main dish or as a side dish to grilled meat or seafood.
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Region: Philippine