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Burong hipon, or fermented rice with shrimp, primarily consists of cooked rice, fresh shrimp, and salt for fermentation. Common additions include garlic, onions, tomatoes, ginger, and corn oil for the dish's cooked version, with ingredients like bamboo shoots also appearing in some variations.
Core Ingredients
Cooked Rice: The base of the dish, often cooked until soft.
Fresh Shrimp: Preferably alive and unpeeled during the fermentation process.
Salt: Used to preserve and ferment the shrimp and rice mixture.
Common Additions & Flavorings
Garlic: Used for sautéing after the fermentation period.
Onions: Sautéed with garlic to add flavor to the cooked burong hipon.
Tomatoes: Cooked with other ingredients to add a tangy flavor to the final dish.
Ginger: A common aromatic used in the cooked version of burong hipon.
Corn Oil/Vegetable Oil: Used for sautéing the aromatics.
Bamboo Shoots: Thinly sliced and blanched bamboo shoots can be added to the mix during fermentation for added texture.
Angkak (Red Yeast Rice): Some recipes include red yeast rice for flavor and color.

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