Buro should be made.

The Filipino term for pickles is buro.There are many different types of food in the Philippines, but there are some popular options.

Step 1: The shrimp and salt should be put together.

You can mash the shrimp and salt with a wooden spoon or your hands.If possible, use fresh shrimp.Before using the shrimp, make sure it has been washed in running water and drained well.After you mix the two ingredients, the salt must coat the shrimp evenly.The shrimp should be allowed to absorb as much salt as possible.

Step 2: Let go.

Allow the shrimp mixture to stand for two hours.The shrimp mixture should be kept at room temperature.It is possible to partially cover it with a loose sheet of plastic wrap, but not create a tight seal.

Step 3: The bamboo shoots should be added with the rice.

The salted shrimp mixture should be put in the rice and bamboo shoots.You can mix them in with your hands or a spoon.When added to the shrimp mixture, the rice should be cooked and cooled.The bamboo shoots are optional.The only other ingredients that need to be included are shrimp, salt, and rice.

Step 4: A clean jar is what you should pack the mixture in.

The mixture should be put in a dry glass jar.Leave at least 1/2 inch (1 cm) of empty headspace at the top of the jar.You can choose between two jars or one jar.One jar can hold up to 2 gallons.Wrap the jar tightly with a sheet of plastic.screw on the cap after covering it with plastic

Step 5: The mixture should ferment.

For 3 to 10 days, allow the mixture to sit in a cool location.The jar should be kept in a cool location.A kitchen can be too warm and a refrigerator too cold.It’s ideal to have a basement or cellar.

Step 6: Store in cold weather.

You should keep the jar in the refrigerator or freezer after buro ferments.The buro should last about a month in the refrigerator.It should last for two to three months in the freezer.You may want to separate the buro into serving size portions before freezing it.It would be better if you just used a portion of the jar.

Step 7: Cook before serving.

When you are ready to serve the buro, cook the onions, garlic, and hot oil in medium heat for 10 minutes.For 25% of the buro, use 1/2 cup vegetable oil, 2 Tbsp garlic, and 2 cups chopped onions.In the oil, cook the garlic and onions until they become fragrant.A medium skillet or saucepan can be used.A quarter of the buro should be put in the pan with onions and garlic.Cook for 10 minutes, stirring continuously.

Step 8: Rub the fish with salt.

To coat the fish evenly, use just enough salt.For 15 to 20 minutes, set the fish aside.Make sure the fish is clean before you eat it.You just need to rinse and dry the fish.To clean fresh fish, you must remove scales, gut it, and rinse it.Rub the fish with the salt after slicing it into pieces.The fish should be left at room temperature.Don’t make a tight seal by covering it with plastic wrap.

Step 9: The rice and salt should be combined.

Combine the two ingredients in a large bowl.When you mix the rice with the salt, it must be soft.

Step 10: You can add the fish.

Transfer the salted fish to the rice mixture and mix thoroughly.Gloved hands or a wooden spoon can be used to combine ingredients.

Step 11: Pack tightly.

To clean glass jars, transfer the mixture.The top of the jars should be covered tightly.At the top of each jar, put at least 1/2 inch of empty headspace.You can use a single jar or separate jars.If you use a single jar, make sure it can hold a gallon.Wrap the jar tightly.Place the cap over the wrap.

Step 12: The mixture should be allowed to ferment.

The jars ofburo are in the vegetable drawer.You should be able to sit there for two weeks before using them.The buro can be made in a cold cellar or basement if you have a refrigerator.

Step 13: Store in a fridge or freezer.

Transfer the buro to a freezer for long-term storage.The buro should last for a couple of months when stored in a refrigerator.It should last for three or four months in the freezer.

Step 14: Cook before serving.

You can cook the buro in a skillet or saucepan with hot oil.The best way to cook it is with garlic and onion.The garlic and onion will become fragrant when you cook them in the hot oil.The ingredients should be cooked over medium heat.Add your desired amount of buro to the pan and cook for 10 minutes.Adding sugar to the buro will balance the sour, salty flavor of the fish.

Step 15: The brine needs to be boiled.

Bring the water and salt solution to a boil in a small saucepan.Allow the mixture to boil for five minutes, then remove it from the heat and let it cool.If you want to change the flavor of the brine, you can add sugar or sili to it.

Step 16: Take the mangoes and slice them.

The green mango’s flesh needs to be cut into pieces.Peel off the mango’s skin with a vegetable peeler after rinsing and drying it.Each mango needs to be cut into three pieces.The flesh should be held in two of the pieces and the pit or seed in the third.Remove the flesh from the middle piece by using a knife.You should be able to get two long pieces from this section.Fat slivers can be cut from the flesh.

Step 17: The slices should be put in a jar.

The mango pieces should be placed in a jar.The pieces should be packed in a way that keeps them upright, but there should also be gaps between them.You can keep the slices in one jar if you have a large jar.You may need to use smaller jars.Before using a jar, make sure it is clean and dry.

Step 18: The brine should be poured over the mango slices.

The salt brine should be placed over the mango slices.Make sure that the slices are completely covered, but leave at least 1/2 inch of empty space at the top of the jar.Before you pour the brine over the mango slices, make sure it cools to room temperature.The mango could be partially cooked if the brine is still hot or warm.

Step 19: The mixture should ferment.

After covering the jar with its cap, keep it in a cool place for three days.A basement would work well.The kitchen might be too warm, but the fridges are too cold.You don’t need to keep the jar tightly covered.It is best to leave the lid a little loose for this type of buro.

Step 20: You can store it in the refrigerator.

You should put the buro in the refrigerator after three days.The buro should last about a month in the refrigerator.You could put the buro in the freezer.It can stay good for a couple of months when frozen.

Step 21: Enjoy.

Burong mangga can be eaten without being cooked.Remove the buro from the jar when you want to serve it.