Here's something bizarre enough for Andrew Zimmern to try...Burong Hipon.
I remember staying far, far away from this as a child, as with anything fermented, the smell can be too much. A traditional Capampangan condiment of fermented rice with shrimp and tomatoes, the dish can be an assault to the senses, smelling worse than any stinky cheese.
But eventually, one succumbs to this unusual condiment. Hesitant at first, what follows is a culinary treat like no other.
My aunt made a batch the other week, and after opening the jar, turn on all the fans and blowers. Seriously.
The salty, sour flavor goes well with steamed vegetables and fried catfish (or any fried fish). Definitely an acquired taste, this regional specialty from Pampanga and parts of Northern Luzon is unique and a distinct part of the region's culinary culture. Definitely different, but worth a try at least once.
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