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Statements

Subject Item
dbr:Balao-balao
rdf:type
dbo:Food owl:Thing wikidata:Q2095
rdfs:label
Balao-balao
rdfs:comment
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stirfried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.
foaf:name
Balao-balao
dbp:name
Balao-balao
foaf:depiction
n7:BalawBalaw.jpg n7:Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png
dc:type
Main dish
dcterms:subject
dbc:Philippine_cuisine
dbo:wikiPageID
60272894
dbo:wikiPageRevisionID
1121418560
dbo:wikiPageWikiLink
dbc:Philippine_cuisine dbr:Angkak dbr:Bagoong_alamang dbr:Bulacan dbr:Dayok dbr:Kinilaw dbr:Krill dbr:Main_dish dbr:Tapai dbr:Lactic_acid dbr:Philippine_cuisine dbr:Lactobacilli dbr:Tinapayan dbr:Fermentation_(food) dbr:Binagoongan dbr:Burong_isda
owl:sameAs
wikidata:Q65084223 n15:9j6rs
dbp:similarDish
dbr:Tinapayan dbr:Burong_isda
dbp:wikiPageUsesTemplate
dbt:Rice_dishes dbt:Photomontage dbt:Infobox_prepared_food dbt:Filipino_food dbt:Reflist dbt:Use_mdy_dates dbt:Philippines-stub dbt:Use_Philippine_English dbt:Short_description
dbo:thumbnail
n7:Burong_Hipon_-_Cabalen_restaurants_food_products_buffets_in_Bulacan_Philippines.png?width=300
dbp:alternateName
Balaw-balaw, burong hipon
dbp:country
Philippines
dbp:course
dbr:Main_dish
dbp:mainIngredient
Cooked rice, Alamang, Angkak
dbp:region
Central Luzon
dbp:served
Room temperature / warm
dbp:type
Condiment
dbo:abstract
Balao-balao, also known as burong hipon ("pickled shrimp"), is a Filipino condiment of cooked rice and whole raw shrimp (esp. Alamang) fermented with salt and angkak (red yeast rice). Once stirfried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. Depending on the salt content, it is fermented for several days to weeks. The lactobacilli involved in the fermentation process of the rice produces lactic acid which preserves and softens the shrimp.
prov:wasDerivedFrom
wikipedia-en:Balao-balao?oldid=1121418560&ns=0
dbo:wikiPageLength
2633
dbo:alias
Balaw-balaw, burong hipon
dbo:ingredientName
Cooked rice, Alamang, Angkak (fermenting yeast)
dbo:servingTemperature
Room temperature / warm
dbo:ingredient
dbr:Krill
dbo:related
dbr:Tinapayan dbr:Burong_isda
dbo:type
dbr:Main_dish
foaf:isPrimaryTopicOf
wikipedia-en:Balao-balao