The Best Buro in Pampanga (Filipino Fermented Rice)
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- Опубліковано 27 тра 2024
- Buro is a Filipino word which means fermented, pickled, or preserved. In Pampanga, Burong Kapampangan is popularly made with rice and fish or shrimp that’s fermented for a few days. Buro can also be pickled mustasa, pickled fruits, and it can also be seafood or even meat mixed with rice. It’s an ingenious and inexpensive method of making food last longer and have that distinct flavor that you won’t find elsewhere in Pinoy cuisine. But why isn’t buro as popular as other fermented food like South Korea’s kimchi?
While it may be an acquired taste for some, the art of making buro is a culinary heritage that we should be talking more about to keep the tradition alive. This process of preserving food has been around since precolonial times-and it’s up to us to pass it down to the next generation.
We met with a few local experts: Priscilla David, Myrna Balagtas, and Gerry Balagtas who have mastered the art of making buro in Pampanga. These are their cherished stories of how buro is has become a part of their daily lives.
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Erratum: We edited the caption referencing the word "Buro" as a Tagalog word. This video in particular, explores the different varieties of Burong Kapampangan. Buro is a Filipino term that is used in different regions (with different spellings) of the country, to refer to a method of pickling, fermenting or preserving ingredients.
YES . HINDI KO MAIPAGPAPALIT ANG LASA NG BURONG ISDA SA KARNE. . YUMMY😊😊
P/ -q@@segundina6876
Hi! How can we buy the buro from Lola Priscilla?
I feel the happiness of nanay Precilla on cooking and sharing how to make the buro. Very passionate. People like her should be protected at all cost.
I totally agree. She's truly a treasure.
watching this somehow made me think of the mom of a friend. I remember one time this friend asked a couple of us to go to his hometown in Pampanga for their fiesta and who would say no to food.
What a spread of food as his mom prepared her signature dishes of menudo, mechado, various vegetable dishes and grilled meats and fishes. In one side there it was the buro looking like a paste or porridge and when I ask her what it was she explained to me how they would use it to enhance the flavor and appetite especially if paired with grilled catfish or assortment of vegetables.
I took one whiff and boy my stomach recoiled at the smell. Yet she looked at me with an approving gaze and told me to try it. Not wanting to be rude I did and man that first taste was magical as it had sourness, saltiness and that unmistakable aroma and taste of something fermented, that funk that was addicting. I tried it with a side of the catfish, then some mustard greens, then some grilled eggplant. I made a wrap of the green, with some fish and the eggplant with a generous portion of the buro smeared int the wrap and it was bliss.
I saw her happiness seeing me enjoy it and that started my love affair with buro. I would often go to their house during fiestas. She would often make it a point to seal some buro for me to take home to the utmost horror of my siblings which hated its smell but I love it.
sometimes she would send me a package whenever she made a fresh batch and her son would take to the office again to the horror of those that didn't like its smell.
A few years ago she died and no one continued her legacy of making buro so watching this is a bittersweet memory and making me remember the first time I ate it.
Thank you Featr for this walk to memory lane and always showing our heritage.
❤same bro always in pampangga invited by a friend
❤
I tasted this once in Pampanga many years ago. It surprised me. I didn't realize it was buro (fermented rice) until I put it in my mouth. I did not care for it. It's an acquired taste. I so appreciate this channel. You are teaching me my heritage. I grew up in North America. I find this channel like a class in cultural anthropology. Bravo! I am grateful for this type of content.
Thanks for sharing!
We have similar delicacy in Indonesia particularly from some area in Sumatera island, we called it “Bekasam”. It is nice to know that we share similar tradition in food fermentation 😊
Yes there is pakasam here in rizal province of Philippines i think its the same as bekasam of Indonesia it is fermented fresh water shirmp.
Basta lutung kapampangan siguradung manyaman abe ko. ❤❤🎉
The happiest people are the one cook better 🥰
Took me moving to a different continent to truly appreciate what being a Filipino is and it’s thanks a lot to channels like yours.
Also I’ve been eating buro since I was a child and steeling myself against that initial pungency sparked a 3 decade love of all things fermented
It's definitely an acquired taste. I didn't like it when I was young and the whole house would smell of buro whenever my grandma cooks it. But now it's one of my fave kapampangan delicacy. I often eat it with inihaw na tilapia and mustasa leaves (eat it like a samgyupsal).
Apong Precy is a delight to watch. Her happiness radiates and she takes pride in her buro. What a simple way to live! Mabuhay ka Apong Precy!
I remember eating this in pampanga when i was a kid. My mother was in the US army, but we lived off base.
There are so many fond memories except for running for my life from Mount pinatubo, but other than that, it was grand.
Yung masaya ka sa ginagawa mu masaya sa kung anung meron ka sa panahon ngayon unte na lang yung ganitong filipino traits. Lola napangiti mo ko.
Madam Priscilla is the kind of lola that will never let you experience hunger. Even the simplest food that she can offer, she'll give it to you whole heartedly.
Not many Filipino knows about this Burong Isda, originally from Pampanga. I tried this and it was delicious especially with steamed vegetables like eggplant, okra, dahon ng mustasa, at pritong isda. Mapapa Extra rice ka. Super duper delicious.
Ayaw nila ng amoy kasi. Ito kinakaen ko now. Gagawa ako nito para pang-ulam o sawsawan❤ Madali lang pala
I have distinct memories of watching my late Lolo make Buro when I was a child. I never really acquired the taste for it but seeing this takes me back to those memories of my childhood spent in my grandparents' old home. Thank you for featuring this dish.
Karamihan sa Kapampangan masarap magluto! Lalo na yang buro na gawang Pampanga,Taga Manila ako pero gustong gusto ko yang buro nila
scam😂 hndi totoo yn halod mga kilala ko kabayan mo ni itlog hndi mrunong magluto😂 wag kng ptwa
i love this :(( i always tear up watching ur kapampangan documentaries while im in manila for school because these videos are the only way i feel at home. it makes me think about my lola and how she influenced my perspective on food. i hope you keep on making videos like this !!
thank you @FEATR for featuring our beloved pampanga. This is definitely one of the best vlog describing our province. Thank you for taking time to explore the underrated dishes and sharing them to the rest of the phil. More power to you, your team and your Chanel
Over proud?😂 patawa
@@chriisgwapa bolang kata?
@@chriisgwapa yes I am proud kapampangan, sana ikaw din sa culture mo.
My grandmother served this to us when we were kids (buro - rice with fish) and I always looked forward to it - very distinctive flavor.
My favorite buro, is burong isda. I'm from USA, but born In Tarlac Philippines. Mabuhay ang Pampanga Philippines 🇵🇭 ❤️
Ang saya naman ni nanay Precy... Nakakatuwa panoorin... Masaya sya sa ginagawa nya kahit mahirap ang buhay
I wish I knew how to make buro. I love it, I remember s friend of mine who is now in a nursing home in Chicago,,used to give me buro whenever her sister in law living in Canada would come for s visit and brought her buro,she would share it with me because she knows ai am kapampangan. I also,looked forward for her sister in laws visit because I will have buro again.
Candaba is my hometown and pampanga is a culinary capital. Kahit sabihin pa ni anne Curtis na ordinary nalang ang sisig sa pampanga, hindi natin maitatago ang katotohanan na sa mga kapampangan lang natuto magluto ng sisig ang mga iba. At sa amin lang natutunan ng iba na isinisingkotsa muna bago igisa ang ibang putahe, para maging malasa, sumarap, tumagal at hindi masira agad ang ulam. Madalang lang sa aming pamilya ang hindi marunong magluto.
I lived in United Kingdom! I really miss that’s BURO of Pampanga !!! well done to all the family 👏👏🙏
Tagilo (buro) my favorite ,, tas partner na pritong isda at nilagang talong, ampalaya, okra😊❤️
Masarap iyan sa pritong native na hito,lialo,dalag at gorami tapos dahon ng mustasa,nilagang ampalaya..... yummy
Yum! We love burn! My mom makes burong isda for us here in the US, or when family goes to the Philippines to visit, they bring huge containers of buro back with them.
Proud Kapampangan here❤ Nung bata ako di ko ma gets bat gustong gusto ng matatanda sa family namen ang buro kse nababahuaan ako nung bata. Then I grew up and started eating inihaw na hito haha with buro at mdmeng kanin. The best combination everr try nyo!❤
Best combo!
Da best talaga buro lalo sa mustasa talong at pritong isda manyaman
I can eat any ulam with buro. My fave food from pampanga 😋
Fascinating 😮😮😮
I love buro fish and talangka
Kaya pag kumakain ako sa Cabalen di ko pinapalampas yung buro kapares mga nilagang gulay. Ang sarap ❤️
Omg... Love burong isda. The best! Missed it.
I love buro! There's also buro in Bulacan using tilapia and they add linga to make the rice pink. Yummy!
Even in Nueva Ecija
THANK YOU SO MUCH FOR THIS FEATR! ❤🎉😮
Culture, heritage and tradition! ❤
ay wah!!! amis ku tuluy ing tagilo ng apu ku❤❤❤
(mis ko tuloy ang buro ni lola)
pati na ang burong mustasa(mustard)
#proudKapampangan
Na miss ko ang buro, yummy yummy
I am from Candaba, Pampanga,,,,,, masarap ang buro dito sa Candaba,,,, 🥰🥰🥰🥰🥰🥰
Nakakatuwa yung mga sinunang pag gawa ng mga pagkain. Dito din sa cavite madaming historical food na kinalakihan namin.
Sarap ng buro with mustasa at ihihaw na isda.
My grandma also does this . She makes tagilaw , fermented rice with shrimp. Perfect side with fried tilapia. Btw she's from bulacan
Try ko nga magluto ng buro❤
My partner is from pampanga pero umuuwe kami dun pag may celebration and nung una nababahuan ako sa buro nila dahil di ko naman nakasanayn pero nung natikman ko tapos isasabay mo sya sa mustasa leaves grabe super sarap and partneran mo ng kain and pritong hito🥹❤️ kaya pag umuuwe sila pampanga sumasama talaga ako sa kanila😂 and pampanga is the best pagdating sa food❤
My favorite buru since birth🤤 as a kapampangan grew up in San Fernando palengke, buru is a must kareng Handaan. Sayang di Ako marunong gumawa ng buro. my mom taught me a cheat code though. Nasi, kaybat tamarind mix, lamasan me kaybat dinan meng oil onions garlic tomato 🤤
Pinaka Best na Buro ang partner na isda po ay Gurami tapos po Yung kulay ng rice ay Pink dito po samin Yan sa Bayan ng Talavera, Nueva Ecija. Ang paraan po ng pagluluto dito samin ay pag gisa then balance po yung Alat , Asim at Tamis ng Buro. Napaka Sarap ka partner niyan sa Hapag Usually po ang mga kasama niyan sa Hapag dito samin ay mga nilagang gulay like talong, ampalaya, sitaw, Talbos kamote, bataw at sigarilyas then inihaw na hito, dalag, tilapia, bangus at porkchop. Saka po sinampalukang native na manok for soup then mainit na kanin. Saka po may malamig na Tuba ng Buli Palm tree. Tara kainan na! Welcome po sa aming lalawigan Nueva Ecija! Love here from Kuwait!
Masarap talaga ang buro. Nakalakihan ko yan. Kahit Ngayon kapag Umuuwi ako ng Apalit Pampanga Dumadaan ako sa Bayan para makabili ng hilaw pa ng Buro.
my dad cooks the best fish buro! and everyone loves it too!
Ganyan Yung ginagawa ko Dito kahit nasa abroad Ako, natutunan Kong gumawa Ng buro dahil sa Lola ko,.
My mom is a kapampangan, and as a kid, noong bumibisita kami sa bahay ng mga kamag-anak sa Dau, maamoy ko palang yan, inaayawan ko yan. Out of nowhere last year bigla ako nagcrave sa buro kahit di ko pa natitikman, so noong last visit namin is nagpabili ako ng buro. It's really either you like it or not. For me, sobrang sarap niyan!
Hala kilala namin yan si Aling Priscilla, karatig barangay lang namin. Kapag may gustong bumili ng buro siya talaga yung unang hinahanap nila 😮 Masarap talaga yung buro niya lalo na kapag iginisa sa madaming bawang! Hay makaranup!
One of the food that i miss so much being an ofw
Ang burong isda na may nilagang talong at okra or ampalaya or fresh mustaza ay talagang masarap kumain lalo na kung ang buro ay galing sa Candaba the best in BURONG ASAN.
npka sarap nyan i partner ng buro sa inihaw na hito
kanyaman pu ing buro 😋😋😋
The best ulam na favourite ko bata pa ko kc kapampangan ang loa ko
Sarap.. fave ko yang buro..❤
Thank you for sharing...
🥰 sarap kya nyan buro natikma ko na yan at dami ko nakain 😀 maraming salamat sa inyong pagshare
Wow!
Me and my siblings love tagilo we are born in Lubao,Pampanga kaya pag nagbabakasyon sa Pinas kailangan mayroon makakain kaming buro.
Miss ko yan 😊😊😊
We are kapampangan love this food manyaman 🥹
Yucky
Ang cute ni nanay! Love na love nya ang pagluluto😍
Sarap almusal saka sa tag ulan
Proud taga Candaba here 😊 "BURO" is life
Nakatikim nako nian masarap cia.. 1st time ko makatikim sa bataan nung sinama ako ng mister ko . Magbf gf plang kme nun, laking Qc ako kaya wala ako idea sa buro .
Bagay tlga cia sa nilagang gulay o kaya mga pritong ulam.. ❤ nakakagana. . Dinidiscourage nga nila ako kase parang suka dw ng pusa😂 pero msrap tlga cia..
Mahlig kase ako sa maasim asim tas malinamnam .perfect❤❤
Burong isda is one of those dishes that I just can't get over the visuals - seeing the fish bones in the wet rice reminds me of something else😅.. i guess that's why some put food coloring nowadays to get that bright pink color, almost like alamang.. but a lot in my family loves this as dip for boiled veggies, usually cooked on the 'drier' side - i still prefer bagoong isda and tomatoes, as I've never got used to it. Definitely an acquired taste, but you'll never know unless you try. Maybe it'll surprise you. Un our household, this is usually brought home as a pasalubong whenever someone visits central luzon.
Jan ako lumaki at nabuhay sa Pampanga pero never pako tumikim ng buro. Hehe I guess medjo may pagka picky ako 😅 but I’m always proud of kapampangan food. Very yummy, walang kapares!
Know i know na pag nagluluto ako kng ano way ng pagluto ko gsto ko ganun lang lagi ayoko ng naiiba . Yun pala tlg way ng kpmpngan. Proud may dugong kpmpngan here🙋♥️
My fave burong tilapya😊
havent tried it, up until now closed minded ako sa buro, this made me open my eyes more....
Wow maniaman ngan ini❤ candaba version & taguilo paro🦐🦐 of Guagua & Lubao
Dapat un mga ganito tao ang sinusuportahan ng local government ng pampanga kaht man lng sa mg agamit sa kusina maibili si nanay. Di un puro publicly un mga politicians sila ngiging bida.
My mother told me abot buro😂hindi ko talaga alam to kasi tga cebu ako at wala kaming ganito. Nanay ko alam nya ito kasi sabi nya family ng tatay nya tga meycauyan bulacan sa pulang pari ba un at now part na sya ng pampangga. Sabi nya mga tita nya ang sasarap magluto. Sabi nya masarap daw tong buro pero amoy patay😂To be honest talaga na intriga ako sa buro at gusto kong i try ung mga pagkain kapangpangan. Masasarap ung pagkain nila alam ko yan dahil sabi ng nanay ko.
Hindi nawawala sa handaan ng Kapampangan ang buro tska prito or inihaw na isda. 🔥
favorite ko ang buro😋lalo na kung mejo dry ang pagkaluto😋ilocana here
Mme Priscilla Torres David, Her dedication to the traditional method is admirable. There could be a few reasons why she avoids machines:
Flavor: Perhaps she believes machines alter the taste or texture of the buro compared to the handmade method.
Quality Control: She might feel she has more control over the quality and consistency of the buro when doing everything by hand.
Cultural Significance: There's a chance the traditional process of making buro holds cultural significance for her, and she wants to preserve that heritage.
Nako ansaraaaaap myaaaan
the fermented fish and rice reminds me of the original japanese sushi called funazushi
Sa taning NG buhAy ko hinde ko pa natikman ang biro... Siguro ang sarap niyan...
Ang lola ko alam ko magaling siya gumawa NG buro kaya lang hinde ko sinubukan kumain.. Sana na try ko nuon pa na kumain... Dinugoan nga hinde ko alam gumawa buro pa kaya....
Yummy👍🏽😋
masarap talaga yan
para sa napapangitan sa itchura ng buro. pde po natin lagyan ng food coloring yan para mabago itchura
4 na probinsya lang gumagawa ng Burong isda, hipon at karne: Pampanga,Nueva Ecija, Tarlac at Bulacan...
I love sour tagilo made by my lola! ❤❤❤
I first had it as a child. I didn't like it. It looked, smelled, and tasted like vomit! No kidding. But since the adults around me relished it so much, I gave it a chance, and it soon grew on me. Delicious as a sawsawan condiment, or drizzled sparingly on plain boiled rice for its strong umami flavor. I remember the product as pink in color due to the addition of red yeast rice, or "angkak" in Tagalog. The traditional fish used with the rice is the gourami, a fresh water fish. Yes, I'd still have this delicacy in a heartbeat.
mukhang masarap nga po kaya lang hindi pa ako nakakakain ng buro
i have a different thesis/belief on how we developed fermentation and other methods of cooking. The 300 years of Galleon Trade i think allowed us to think different ways and methodologies. It would take 2 to 3 months to travel by sea to reach Acapulco from Manila Bay. Manila Bay included the mouth of the Pampanga River, so many of the food, provisions, water, and even carpentry repairs were done there. The extensive use of Capampangan carpentry and woodworks meant not just jobs for the Pampanga artisans, but meant too that most of the woods/trees would be felled down to supply the woods for the Galleon Trade. That is why Pampanga is less of forested areas, and instead became more of rice, and even Sugar Cane because that is what was traded then. Places like Dau, Mabalacat, and many other regions were named after the numerous trees there beforehand, that are not there anymore today. The Galleon Trade marked Pampanga in the most heavy way, as most of the names of places and barrios were named after Mexican places. Food was to be carried and transported for months, so it has to be preserved. Buru became one of the best methods to do it. Other foods from Mexico too found its way to Pampanga, like Tamales. Pindang(fermented pork, chicken, beef, carabeef) became prevalent because not only did these taste very well, but also stayed good for food even after weeks and months. Capampangans adapted menus to what was available locally, hence our tamales is different from the mexican's.
For me, Best buro is from Nueva Ecija. Buro isda mas small ang cut kaya mas madali maburo then sa glass container nakalagay. If hipon naman ang iburo fresh na hipon ang gamit.
Pag nagluto na ng buro sa bahay nung bata kami bukas lahat ng bintana at pinto para lumabas ang amoy, mas mabaho mas masarap! Memories with lola and cousins!
Ganun pala yun? Mas masarap kapag mabaho?
wow its like the first japanese sushi. correct me if im wrong but i think its fundamentally the same using rize to preserve the fish. narezushi
We also have buro in Pangasinan
Balaw-balaw po naman samin sa rizal yan, must try ...
Meron din po kaming balaw balaw dito sa Pampanga. Hipon naman un na maliliit. Pag buro isda.. Pag balaw balaw hipon
👌👌
That’s good ❤
I hope you feature my hometown too 😭 Gerona, Tarlac
Yan Ang specialty ko. Ehehehheheh❤🙏😇 Ang cute ni nanay. Masayahin.
samgyupsal kapampangan with mustasa!
masarap din po yung isdang gurami...manyaman ing tagilo