25 February 2009
Balo-Balo Experiment
A heap of the potato-balo-balo mash with some veggies.
Following my Quite General Pinoy Fermentation Post, I decided to act upon my idea that balo-balo, Capampangan fermented rice with fish or freshwater shrimp, has a tart cheesy taste that will work well with making certain people eat their vegetables.
So I made a thickish mash using lots of garlic, coconut milk and potatoes (this would be great in a moussaka), and added the rice part of balo-balo (I don't eat the seafood part, but I like the rice!). This resulted in a mash that we scooped over our vegetables, which were a sauteed mixture of sigarillas, pako fern, and the astringent blossoms of banana.
Just the vegetables.
While it is a good combination for layering, or as slathering material, the potato makes it too thick in a starchy-irresistible way to eat just a little bit of. Call it the impulse to pile on anything potato. Perhaps I will thin it out with more coconut cream and less potato next time.
I will be experimenting more in finding interesting ways to use fermented foodstuffs. As a last note, the lactic acid from our balo-balo apparently might help reduce obesity.
Popular Posts
-
Chichiria in Binondo, Manila. The Santo NiƱo has many incarnations and "looks" . Neighborhood tailors tend to go with cutesy thing...
-
Suman sa lihiya come in twins, tied together before cooking. I normally only have the chance to purchase suman sa lihiya from non-roving ve...
-
Palaspas or palm leaf vendors in Makati. I do know the basics about palm arrangements for Palm Sunday. That they are hung outside doors or w...
-
I generally avoid meat and fish sections of the market. Though I am not a meat eater, I wouldn't say I have a real flesh aversion (I st...