"Burong kapampangan" A unique dish from the province of Pampanga Philippines | Kusinela

Burong Kapampangan, also known as Kapampangan-style Fermented Rice, is a traditional delicacy from the province of Pampanga in the Philippines. It is a unique product of the fermentation process applied to cooked rice, resulting in a tangy and flavorful condiment.

The process of making Burong Kapampangan starts with cooked rice, which is moistened with water. Salt is then added to the mixture, aiding in the fermentation process and enhancing the flavor. The rice mixture is left to ferment for a period of 2 to 3 days, allowing the natural bacteria to break down the rice starches and produce lactic acid, giving the dish its characteristic tanginess.

During fermentation, the rice undergoes a transformation, developing a slightly sour taste and a soft, slightly sticky texture. The length of fermentation can be adjusted according to personal preference, allowing for a milder or stronger flavor profile.

Burong Kapampangan is commonly enjoyed as a condiment or side dish. It is often paired with fried or grilled dishes, adding a zesty and savory element to the meal. The fermented rice can be mixed with cooked rice or used as a topping for various dishes, providing a unique flavor experience.

This traditional delicacy showcases the ingenuity of Kapampangan cuisine and is cherished for its distinct taste that captures the essence of fermentation.

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Hello I am Angela from the Philippines and welcome to my kitchen! As a countryside life vlogger, I'm all about sharing the beauty and simplicity of rural living with my viewers. I live in a small town surrounded by acres of farmland and the majestic Mount Arayat ⛰.

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