FERMENTED RICE RECIPE RECIPES

Steps:

• Wash and rinse rice and black raisins and keep it aside.
• Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
• Next add in yeast and lemon juice and mix well.
• Cover the jar with its lid.
• Everyday stir it well for 2 minutes in morning and evening.
• Do it for the next eighteen days.
• On the 19th day open the jar and filter it (you can use a muslin cloth, I didn’t use) to a clean big bowl.
• Wash the jar and allow it for pat drying.
• Transfer the filtered content to the jar back and close the lid. Keep it for another week.
• You can see the colour changing from the next day onwards.
• After the said period, transfer it to clean bottles and you can start using it.
• The rice wine is ready to serve.

Steps:

• Start by preparing the rice (C4 variety). The rice must be slightly wet when cooked. Use 4 cups of water to make the rice slightly watery. Set aside cooked rice to cool. Mix salt and shrimp in mixing bowl. Mash thoroughly until the shrimp absorbs the salt. Let stand for 2 hours. After 2 hours, put cooked rice in a mixing bowl. Add salt/shrimp mixture then mash to mix ingredients thoroughly. Add the remaining salt to the mixture and mix. Set aside. Transfer the mixture into sterilized bottles. Leave a centimeter head space from the mouth. Cover bottles with polyethylene plastic. Cap tightly. Set aside for 10 days to ferment. On the 10th day, the balao-balao is ready to be served. To cook, saute with garlic and onion. The balao-balao will last for 2 months when kept in a freezer.