A fermented breakfast ;)
Posted by: Fats in: Takaw at Sursur!Prepared myself a good breakfast this morning - mostly leftover from last night (which means not much cooking but only heating up! 
) but not bad at all: rellenong bangus, burong hipon, bagoong rice with egg, chopped stringbeans and fresh onions.
Rellenong bangus is milkfish that had all its flesh and bones taken out, then the flesh marinated and mixed with sauteed onions, tomatoes, carrots, raisins, egg, flour and all stuffed back into the skin.
Burong hipon is shrimp fermented in soft white rice. It’s a specialty from Pampanga, and I really love it.
The bagoong I used for the rice is bagoong alamang which is fermented shrimp (tiny shrimps). There are three types of bagoong alamang here, there’s the pale and salty one (called Ipon) which I got from Vigan; there’s the Chinese style which is brown and sweet; and there’s the sauteed spicy style. Quite popular in the markets is the red and salty one which is often eaten with unripe (sour!) mangoes.
I used some bagoong alamang for fried rice (with egg), but what really made it taste fresh is the stringbeans which I sliced into tiny bits and sauteed in oil (instead of sauteing garlic for the fried rice), and fresh red onions with calamansi (Philippine limes) juice to top the rice. The mix of flavors were just wonderful!
