Erratum: We edited the caption referencing the word "Buro" as a Tagalog word. This video in particular, explores the different varieties of Burong Kapampangan. Buro is a Filipino term that is used in different regions (with different spellings) of the country, to refer to a method of pickling, fermenting or preserving ingredients.
I tasted this once in Pampanga many years ago. It surprised me. I didn't realize it was buro (fermented rice) until I put it in my mouth. I did not care for it. It's an acquired taste. I so appreciate this channel. You are teaching me my heritage. I grew up in North America. I find this channel like a class in cultural anthropology. Bravo! I am grateful for this type of content.
I agree. I searched for "Burong Isda" in the internet since I learned that my late father used to craved it whenever he comes home to Nueva Ecija. This episode beautifully narrated the people preparing this dish, a dish that's popular before but slowly being forgotten. Thanks FEATR for featuring this story.
“Kahit tulog ako papag timplahin mo ako ng buro, okay lang sa akin” napatawa at ngiti ako bigla sarap marinig ng sinabi nya with a very welcoming smile n talagang ma feel mo na okay na okay tlga sa knya. ❤️
Took me moving to a different continent to truly appreciate what being a Filipino is and it’s thanks a lot to channels like yours. Also I’ve been eating buro since I was a child and steeling myself against that initial pungency sparked a 3 decade love of all things fermented
watching this somehow made me think of the mom of a friend. I remember one time this friend asked a couple of us to go to his hometown in Pampanga for their fiesta and who would say no to food. What a spread of food as his mom prepared her signature dishes of menudo, mechado, various vegetable dishes and grilled meats and fishes. In one side there it was the buro looking like a paste or porridge and when I ask her what it was she explained to me how they would use it to enhance the flavor and appetite especially if paired with grilled catfish or assortment of vegetables. I took one whiff and boy my stomach recoiled at the smell. Yet she looked at me with an approving gaze and told me to try it. Not wanting to be rude I did and man that first taste was magical as it had sourness, saltiness and that unmistakable aroma and taste of something fermented, that funk that was addicting. I tried it with a side of the catfish, then some mustard greens, then some grilled eggplant. I made a wrap of the green, with some fish and the eggplant with a generous portion of the buro smeared int the wrap and it was bliss. I saw her happiness seeing me enjoy it and that started my love affair with buro. I would often go to their house during fiestas. She would often make it a point to seal some buro for me to take home to the utmost horror of my siblings which hated its smell but I love it. sometimes she would send me a package whenever she made a fresh batch and her son would take to the office again to the horror of those that didn't like its smell. A few years ago she died and no one continued her legacy of making buro so watching this is a bittersweet memory and making me remember the first time I ate it. Thank you Featr for this walk to memory lane and always showing our heritage.
It's definitely an acquired taste. I didn't like it when I was young and the whole house would smell of buro whenever my grandma cooks it. But now it's one of my fave kapampangan delicacy. I often eat it with inihaw na tilapia and mustasa leaves (eat it like a samgyupsal).
We have similar delicacy in Indonesia particularly from some area in Sumatera island, we called it “Bekasam”. It is nice to know that we share similar tradition in food fermentation 😊
Not many Filipino knows about this Burong Isda, originally from Pampanga. I tried this and it was delicious especially with steamed vegetables like eggplant, okra, dahon ng mustasa, at pritong isda. Mapapa Extra rice ka. Super duper delicious.
I have distinct memories of watching my late Lolo make Buro when I was a child. I never really acquired the taste for it but seeing this takes me back to those memories of my childhood spent in my grandparents' old home. Thank you for featuring this dish.
I remember eating this in pampanga when i was a kid. My mother was in the US army, but we lived off base. There are so many fond memories except for running for my life from Mount pinatubo, but other than that, it was grand.
Madam Priscilla is the kind of lola that will never let you experience hunger. Even the simplest food that she can offer, she'll give it to you whole heartedly.
Proud Kapampangan here❤ Nung bata ako di ko ma gets bat gustong gusto ng matatanda sa family namen ang buro kse nababahuaan ako nung bata. Then I grew up and started eating inihaw na hito haha with buro at mdmeng kanin. The best combination everr try nyo!❤
I wish I knew how to make buro. I love it, I remember s friend of mine who is now in a nursing home in Chicago,,used to give me buro whenever her sister in law living in Canada would come for s visit and brought her buro,she would share it with me because she knows ai am kapampangan. I also,looked forward for her sister in laws visit because I will have buro again.
thank you @FEATR for featuring our beloved pampanga. This is definitely one of the best vlog describing our province. Thank you for taking time to explore the underrated dishes and sharing them to the rest of the phil. More power to you, your team and your Chanel
My mom is a kapampangan, and as a kid, noong bumibisita kami sa bahay ng mga kamag-anak sa Dau, maamoy ko palang yan, inaayawan ko yan. Out of nowhere last year bigla ako nagcrave sa buro kahit di ko pa natitikman, so noong last visit namin is nagpabili ako ng buro. It's really either you like it or not. For me, sobrang sarap niyan!
i love this :(( i always tear up watching ur kapampangan documentaries while im in manila for school because these videos are the only way i feel at home. it makes me think about my lola and how she influenced my perspective on food. i hope you keep on making videos like this !!
Know i know na pag nagluluto ako kng ano way ng pagluto ko gsto ko ganun lang lagi ayoko ng naiiba . Yun pala tlg way ng kpmpngan. Proud may dugong kpmpngan here🙋♥️
Candaba is my hometown and pampanga is a culinary capital. Kahit sabihin pa ni anne Curtis na ordinary nalang ang sisig sa pampanga, hindi natin maitatago ang katotohanan na sa mga kapampangan lang natuto magluto ng sisig ang mga iba. At sa amin lang natutunan ng iba na isinisingkotsa muna bago igisa ang ibang putahe, para maging malasa, sumarap, tumagal at hindi masira agad ang ulam. Madalang lang sa aming pamilya ang hindi marunong magluto.
My favorite buru since birth🤤 as a kapampangan grew up in San Fernando palengke, buru is a must kareng Handaan. Sayang di Ako marunong gumawa ng buro. my mom taught me a cheat code though. Nasi, kaybat tamarind mix, lamasan me kaybat dinan meng oil onions garlic tomato 🤤
Ang burong isda na may nilagang talong at okra or ampalaya or fresh mustaza ay talagang masarap kumain lalo na kung ang buro ay galing sa Candaba the best in BURONG ASAN.
My partner is from pampanga pero umuuwe kami dun pag may celebration and nung una nababahuan ako sa buro nila dahil di ko naman nakasanayn pero nung natikman ko tapos isasabay mo sya sa mustasa leaves grabe super sarap and partneran mo ng kain and pritong hito🥹❤️ kaya pag umuuwe sila pampanga sumasama talaga ako sa kanila😂 and pampanga is the best pagdating sa food❤
Jan ako lumaki at nabuhay sa Pampanga pero never pako tumikim ng buro. Hehe I guess medjo may pagka picky ako 😅 but I’m always proud of kapampangan food. Very yummy, walang kapares!
Yum! We love burn! My mom makes burong isda for us here in the US, or when family goes to the Philippines to visit, they bring huge containers of buro back with them.
Hala kilala namin yan si Aling Priscilla, karatig barangay lang namin. Kapag may gustong bumili ng buro siya talaga yung unang hinahanap nila 😮 Masarap talaga yung buro niya lalo na kapag iginisa sa madaming bawang! Hay makaranup!
Pinaka Best na Buro ang partner na isda po ay Gurami tapos po Yung kulay ng rice ay Pink dito po samin Yan sa Bayan ng Talavera, Nueva Ecija. Ang paraan po ng pagluluto dito samin ay pag gisa then balance po yung Alat , Asim at Tamis ng Buro. Napaka Sarap ka partner niyan sa Hapag Usually po ang mga kasama niyan sa Hapag dito samin ay mga nilagang gulay like talong, ampalaya, sitaw, Talbos kamote, bataw at sigarilyas then inihaw na hito, dalag, tilapia, bangus at porkchop. Saka po sinampalukang native na manok for soup then mainit na kanin. Saka po may malamig na Tuba ng Buli Palm tree. Tara kainan na! Welcome po sa aming lalawigan Nueva Ecija! Love here from Kuwait!
Nong una kong na kita at naamoy ang Boro nong unang punta ko sa Bataan way back 2018 sobrang nababahoan ako at nandidiri 😅 tapos tinikman ko sa unang tikim ko diko talaga siya gusto 😂 pero nong katagalan na dahil sa pa tikim tikim lang ako tuwing kakain yung bayaw ko nasanay ako at hinahanao hanap ko nansiya tueing may pritong isda talong at inihaw o nilaga na okra 🥰 napakasolid ng Boro Sobrang sarap ❤
Nakatikim nako nian masarap cia.. 1st time ko makatikim sa bataan nung sinama ako ng mister ko . Magbf gf plang kme nun, laking Qc ako kaya wala ako idea sa buro . Bagay tlga cia sa nilagang gulay o kaya mga pritong ulam.. ❤ nakakagana. . Dinidiscourage nga nila ako kase parang suka dw ng pusa😂 pero msrap tlga cia.. Mahlig kase ako sa maasim asim tas malinamnam .perfect❤❤
Taga Bisaya ako pero kumakain ako ng Buro isda at Hipon. Naghahanap ako buro tuwalya ng Baka gusto ko matikman. Ka Sarap basta buro ng Kapangpangan the best.
For me, Best buro is from Nueva Ecija. Buro isda mas small ang cut kaya mas madali maburo then sa glass container nakalagay. If hipon naman ang iburo fresh na hipon ang gamit.
My mother told me abot buro😂hindi ko talaga alam to kasi tga cebu ako at wala kaming ganito. Nanay ko alam nya ito kasi sabi nya family ng tatay nya tga meycauyan bulacan sa pulang pari ba un at now part na sya ng pampangga. Sabi nya mga tita nya ang sasarap magluto. Sabi nya masarap daw tong buro pero amoy patay😂To be honest talaga na intriga ako sa buro at gusto kong i try ung mga pagkain kapangpangan. Masasarap ung pagkain nila alam ko yan dahil sabi ng nanay ko.
Noong bata ako nadidiri ako sa Tagilo "Buro" pero ngayon matanda na ako pag may nakita akong tagilo sa handa yun yung pinaka unang kukunin ko may kasabay pa ng nilagang talong at ampalaya.
Pag nagluto na ng buro sa bahay nung bata kami bukas lahat ng bintana at pinto para lumabas ang amoy, mas mabaho mas masarap! Memories with lola and cousins!
Burong isda is one of those dishes that I just can't get over the visuals - seeing the fish bones in the wet rice reminds me of something else😅.. i guess that's why some put food coloring nowadays to get that bright pink color, almost like alamang.. but a lot in my family loves this as dip for boiled veggies, usually cooked on the 'drier' side - i still prefer bagoong isda and tomatoes, as I've never got used to it. Definitely an acquired taste, but you'll never know unless you try. Maybe it'll surprise you. Un our household, this is usually brought home as a pasalubong whenever someone visits central luzon.
Mme Priscilla Torres David, Her dedication to the traditional method is admirable. There could be a few reasons why she avoids machines: Flavor: Perhaps she believes machines alter the taste or texture of the buro compared to the handmade method. Quality Control: She might feel she has more control over the quality and consistency of the buro when doing everything by hand. Cultural Significance: There's a chance the traditional process of making buro holds cultural significance for her, and she wants to preserve that heritage.
i have a different thesis/belief on how we developed fermentation and other methods of cooking. The 300 years of Galleon Trade i think allowed us to think different ways and methodologies. It would take 2 to 3 months to travel by sea to reach Acapulco from Manila Bay. Manila Bay included the mouth of the Pampanga River, so many of the food, provisions, water, and even carpentry repairs were done there. The extensive use of Capampangan carpentry and woodworks meant not just jobs for the Pampanga artisans, but meant too that most of the woods/trees would be felled down to supply the woods for the Galleon Trade. That is why Pampanga is less of forested areas, and instead became more of rice, and even Sugar Cane because that is what was traded then. Places like Dau, Mabalacat, and many other regions were named after the numerous trees there beforehand, that are not there anymore today. The Galleon Trade marked Pampanga in the most heavy way, as most of the names of places and barrios were named after Mexican places. Food was to be carried and transported for months, so it has to be preserved. Buru became one of the best methods to do it. Other foods from Mexico too found its way to Pampanga, like Tamales. Pindang(fermented pork, chicken, beef, carabeef) became prevalent because not only did these taste very well, but also stayed good for food even after weeks and months. Capampangans adapted menus to what was available locally, hence our tamales is different from the mexican's.
Sa taning NG buhAy ko hinde ko pa natikman ang biro... Siguro ang sarap niyan... Ang lola ko alam ko magaling siya gumawa NG buro kaya lang hinde ko sinubukan kumain.. Sana na try ko nuon pa na kumain... Dinugoan nga hinde ko alam gumawa buro pa kaya....
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Erratum: We edited the caption referencing the word "Buro" as a Tagalog word. This video in particular, explores the different varieties of Burong Kapampangan. Buro is a Filipino term that is used in different regions (with different spellings) of the country, to refer to a method of pickling, fermenting or preserving ingredients.
YES . HINDI KO MAIPAGPAPALIT ANG LASA NG BURONG ISDA SA KARNE. . YUMMY😊😊
P/ -q@@segundina6876
Hi! How can we buy the buro from Lola Priscilla?
I feel the happiness of nanay Precilla on cooking and sharing how to make the buro. Very passionate. People like her should be protected at all cost.
I totally agree. She's truly a treasure.
she is what Filipinos lost, the passion for our craft and the passion to what we do
I tasted this once in Pampanga many years ago. It surprised me. I didn't realize it was buro (fermented rice) until I put it in my mouth. I did not care for it. It's an acquired taste. I so appreciate this channel. You are teaching me my heritage. I grew up in North America. I find this channel like a class in cultural anthropology. Bravo! I am grateful for this type of content.
Thanks for sharing!
I agree. I searched for "Burong Isda" in the internet since I learned that my late father used to craved it whenever he comes home to Nueva Ecija. This episode beautifully narrated the people preparing this dish, a dish that's popular before but slowly being forgotten. Thanks FEATR for featuring this story.
“Kahit tulog ako papag timplahin mo ako ng buro, okay lang sa akin” napatawa at ngiti ako bigla sarap marinig ng sinabi nya with a very welcoming smile n talagang ma feel mo na okay na okay tlga sa knya. ❤️
Took me moving to a different continent to truly appreciate what being a Filipino is and it’s thanks a lot to channels like yours.
Also I’ve been eating buro since I was a child and steeling myself against that initial pungency sparked a 3 decade love of all things fermented
watching this somehow made me think of the mom of a friend. I remember one time this friend asked a couple of us to go to his hometown in Pampanga for their fiesta and who would say no to food.
What a spread of food as his mom prepared her signature dishes of menudo, mechado, various vegetable dishes and grilled meats and fishes. In one side there it was the buro looking like a paste or porridge and when I ask her what it was she explained to me how they would use it to enhance the flavor and appetite especially if paired with grilled catfish or assortment of vegetables.
I took one whiff and boy my stomach recoiled at the smell. Yet she looked at me with an approving gaze and told me to try it. Not wanting to be rude I did and man that first taste was magical as it had sourness, saltiness and that unmistakable aroma and taste of something fermented, that funk that was addicting. I tried it with a side of the catfish, then some mustard greens, then some grilled eggplant. I made a wrap of the green, with some fish and the eggplant with a generous portion of the buro smeared int the wrap and it was bliss.
I saw her happiness seeing me enjoy it and that started my love affair with buro. I would often go to their house during fiestas. She would often make it a point to seal some buro for me to take home to the utmost horror of my siblings which hated its smell but I love it.
sometimes she would send me a package whenever she made a fresh batch and her son would take to the office again to the horror of those that didn't like its smell.
A few years ago she died and no one continued her legacy of making buro so watching this is a bittersweet memory and making me remember the first time I ate it.
Thank you Featr for this walk to memory lane and always showing our heritage.
❤same bro always in pampangga invited by a friend
❤
Basta lutung kapampangan siguradung manyaman abe ko. ❤❤🎉
di rin hahaha may mga kilala ako kapampangan di masarap mag luto hahaha
It's definitely an acquired taste. I didn't like it when I was young and the whole house would smell of buro whenever my grandma cooks it. But now it's one of my fave kapampangan delicacy. I often eat it with inihaw na tilapia and mustasa leaves (eat it like a samgyupsal).
Apong Precy is a delight to watch. Her happiness radiates and she takes pride in her buro. What a simple way to live! Mabuhay ka Apong Precy!
We have similar delicacy in Indonesia particularly from some area in Sumatera island, we called it “Bekasam”. It is nice to know that we share similar tradition in food fermentation 😊
Yes there is pakasam here in rizal province of Philippines i think its the same as bekasam of Indonesia it is fermented fresh water shirmp.
Not many Filipino knows about this Burong Isda, originally from Pampanga. I tried this and it was delicious especially with steamed vegetables like eggplant, okra, dahon ng mustasa, at pritong isda. Mapapa Extra rice ka. Super duper delicious.
Ayaw nila ng amoy kasi. Ito kinakaen ko now. Gagawa ako nito para pang-ulam o sawsawan❤ Madali lang pala
I have distinct memories of watching my late Lolo make Buro when I was a child. I never really acquired the taste for it but seeing this takes me back to those memories of my childhood spent in my grandparents' old home. Thank you for featuring this dish.
I remember eating this in pampanga when i was a kid. My mother was in the US army, but we lived off base.
There are so many fond memories except for running for my life from Mount pinatubo, but other than that, it was grand.
The happiest people are the one cook better 🥰
Karamihan sa Kapampangan masarap magluto! Lalo na yang buro na gawang Pampanga,Taga Manila ako pero gustong gusto ko yang buro nila
scam😂 hndi totoo yn halod mga kilala ko kabayan mo ni itlog hndi mrunong magluto😂 wag kng ptwa
Madam Priscilla is the kind of lola that will never let you experience hunger. Even the simplest food that she can offer, she'll give it to you whole heartedly.
Proud Kapampangan here❤ Nung bata ako di ko ma gets bat gustong gusto ng matatanda sa family namen ang buro kse nababahuaan ako nung bata. Then I grew up and started eating inihaw na hito haha with buro at mdmeng kanin. The best combination everr try nyo!❤
Best combo!
Ang saya naman ni nanay Precy... Nakakatuwa panoorin... Masaya sya sa ginagawa nya kahit mahirap ang buhay
I wish I knew how to make buro. I love it, I remember s friend of mine who is now in a nursing home in Chicago,,used to give me buro whenever her sister in law living in Canada would come for s visit and brought her buro,she would share it with me because she knows ai am kapampangan. I also,looked forward for her sister in laws visit because I will have buro again.
My favorite buro, is burong isda. I'm from USA, but born In Tarlac Philippines. Mabuhay ang Pampanga Philippines 🇵🇭 ❤️
My grandmother served this to us when we were kids (buro - rice with fish) and I always looked forward to it - very distinctive flavor.
Yung masaya ka sa ginagawa mu masaya sa kung anung meron ka sa panahon ngayon unte na lang yung ganitong filipino traits. Lola napangiti mo ko.
thank you @FEATR for featuring our beloved pampanga. This is definitely one of the best vlog describing our province. Thank you for taking time to explore the underrated dishes and sharing them to the rest of the phil. More power to you, your team and your Chanel
Over proud?😂 patawa
@@chriisgwapa bolang kata?
@@chriisgwapa yes I am proud kapampangan, sana ikaw din sa culture mo.
My mom is a kapampangan, and as a kid, noong bumibisita kami sa bahay ng mga kamag-anak sa Dau, maamoy ko palang yan, inaayawan ko yan. Out of nowhere last year bigla ako nagcrave sa buro kahit di ko pa natitikman, so noong last visit namin is nagpabili ako ng buro. It's really either you like it or not. For me, sobrang sarap niyan!
Tagilo (buro) my favorite ,, tas partner na pritong isda at nilagang talong, ampalaya, okra😊❤️
i love this :(( i always tear up watching ur kapampangan documentaries while im in manila for school because these videos are the only way i feel at home. it makes me think about my lola and how she influenced my perspective on food. i hope you keep on making videos like this !!
Paborito ko na kapampangan condiment. Masarap yan sa mustasa, talong at okra. 😋
I lived in United Kingdom! I really miss that’s BURO of Pampanga !!! well done to all the family 👏👏🙏
Know i know na pag nagluluto ako kng ano way ng pagluto ko gsto ko ganun lang lagi ayoko ng naiiba . Yun pala tlg way ng kpmpngan. Proud may dugong kpmpngan here🙋♥️
Masarap iyan sa pritong native na hito,lialo,dalag at gorami tapos dahon ng mustasa,nilagang ampalaya..... yummy
Kaya pag kumakain ako sa Cabalen di ko pinapalampas yung buro kapares mga nilagang gulay. Ang sarap ❤️
Candaba is my hometown and pampanga is a culinary capital. Kahit sabihin pa ni anne Curtis na ordinary nalang ang sisig sa pampanga, hindi natin maitatago ang katotohanan na sa mga kapampangan lang natuto magluto ng sisig ang mga iba. At sa amin lang natutunan ng iba na isinisingkotsa muna bago igisa ang ibang putahe, para maging malasa, sumarap, tumagal at hindi masira agad ang ulam. Madalang lang sa aming pamilya ang hindi marunong magluto.
Da best talaga buro lalo sa mustasa talong at pritong isda manyaman
My favorite buru since birth🤤 as a kapampangan grew up in San Fernando palengke, buru is a must kareng Handaan. Sayang di Ako marunong gumawa ng buro. my mom taught me a cheat code though. Nasi, kaybat tamarind mix, lamasan me kaybat dinan meng oil onions garlic tomato 🤤
ay wah!!! amis ku tuluy ing tagilo ng apu ku❤❤❤
(mis ko tuloy ang buro ni lola)
pati na ang burong mustasa(mustard)
#proudKapampangan
Ang burong isda na may nilagang talong at okra or ampalaya or fresh mustaza ay talagang masarap kumain lalo na kung ang buro ay galing sa Candaba the best in BURONG ASAN.
My partner is from pampanga pero umuuwe kami dun pag may celebration and nung una nababahuan ako sa buro nila dahil di ko naman nakasanayn pero nung natikman ko tapos isasabay mo sya sa mustasa leaves grabe super sarap and partneran mo ng kain and pritong hito🥹❤️ kaya pag umuuwe sila pampanga sumasama talaga ako sa kanila😂 and pampanga is the best pagdating sa food❤
I can eat any ulam with buro. My fave food from pampanga 😋
Jan ako lumaki at nabuhay sa Pampanga pero never pako tumikim ng buro. Hehe I guess medjo may pagka picky ako 😅 but I’m always proud of kapampangan food. Very yummy, walang kapares!
Yum! We love burn! My mom makes burong isda for us here in the US, or when family goes to the Philippines to visit, they bring huge containers of buro back with them.
Omg... Love burong isda. The best! Missed it.
The last quote of Mr. BANAL about sharing is truly AWESOME and very well said. thank you FEATR
I love buro! There's also buro in Bulacan using tilapia and they add linga to make the rice pink. Yummy!
Even in Nueva Ecija
Ang alam ko e angkak ang ginagamit para magkakulay.
4 na probinsya lang gumagawa ng Burong isda, hipon at karne: Pampanga,Nueva Ecija, Tarlac at Bulacan...
THANK YOU SO MUCH FOR THIS FEATR! ❤🎉😮
Hala kilala namin yan si Aling Priscilla, karatig barangay lang namin. Kapag may gustong bumili ng buro siya talaga yung unang hinahanap nila 😮 Masarap talaga yung buro niya lalo na kapag iginisa sa madaming bawang! Hay makaranup!
Pinaka Best na Buro ang partner na isda po ay Gurami tapos po Yung kulay ng rice ay Pink dito po samin Yan sa Bayan ng Talavera, Nueva Ecija. Ang paraan po ng pagluluto dito samin ay pag gisa then balance po yung Alat , Asim at Tamis ng Buro. Napaka Sarap ka partner niyan sa Hapag Usually po ang mga kasama niyan sa Hapag dito samin ay mga nilagang gulay like talong, ampalaya, sitaw, Talbos kamote, bataw at sigarilyas then inihaw na hito, dalag, tilapia, bangus at porkchop. Saka po sinampalukang native na manok for soup then mainit na kanin. Saka po may malamig na Tuba ng Buli Palm tree. Tara kainan na! Welcome po sa aming lalawigan Nueva Ecija! Love here from Kuwait!
Nong una kong na kita at naamoy ang Boro nong unang punta ko sa Bataan way back 2018 sobrang nababahoan ako at nandidiri 😅 tapos tinikman ko sa unang tikim ko diko talaga siya gusto 😂 pero nong katagalan na dahil sa pa tikim tikim lang ako tuwing kakain yung bayaw ko nasanay ako at hinahanao hanap ko nansiya tueing may pritong isda talong at inihaw o nilaga na okra 🥰 napakasolid ng Boro Sobrang sarap ❤
Sarap ng buro with mustasa at ihihaw na isda.
I am from Candaba, Pampanga,,,,,, masarap ang buro dito sa Candaba,,,, 🥰🥰🥰🥰🥰🥰
salute to all KAPAMPANGAN ( Pampanga, Tarlac, Bulacan, Bataan, Nueva Ecija ) the best kayo lahat magluto.... mangan tana!!!
Nakakatuwa yung mga sinunang pag gawa ng mga pagkain. Dito din sa cavite madaming historical food na kinalakihan namin.
Nakatikim nako nian masarap cia.. 1st time ko makatikim sa bataan nung sinama ako ng mister ko . Magbf gf plang kme nun, laking Qc ako kaya wala ako idea sa buro .
Bagay tlga cia sa nilagang gulay o kaya mga pritong ulam.. ❤ nakakagana. . Dinidiscourage nga nila ako kase parang suka dw ng pusa😂 pero msrap tlga cia..
Mahlig kase ako sa maasim asim tas malinamnam .perfect❤❤
🥰 sarap kya nyan buro natikma ko na yan at dami ko nakain 😀 maraming salamat sa inyong pagshare
Try ko nga magluto ng buro❤
Proud taga Candaba here 😊 "BURO" is life
Na miss ko ang buro, yummy yummy
Taga Bisaya ako pero kumakain ako ng Buro isda at Hipon. Naghahanap ako buro tuwalya ng Baka gusto ko matikman. Ka Sarap basta buro ng Kapangpangan the best.
havent tried it, up until now closed minded ako sa buro, this made me open my eyes more....
Culture, heritage and tradition! ❤
npka sarap nyan i partner ng buro sa inihaw na hito
Ganyan Yung ginagawa ko Dito kahit nasa abroad Ako, natutunan Kong gumawa Ng buro dahil sa Lola ko,.
Nanay's laugh is contagious.😁😁
Hindi nawawala sa handaan ng Kapampangan ang buro tska prito or inihaw na isda. 🔥
Fascinating 😮😮😮
I LOVE BURO WATCHING FROM SAN DIEGO CALIFORNIA
One of the food that i miss so much being an ofw
I love buro fish and talangka
Ang cute ni nanay! Love na love nya ang pagluluto😍
For me, Best buro is from Nueva Ecija. Buro isda mas small ang cut kaya mas madali maburo then sa glass container nakalagay. If hipon naman ang iburo fresh na hipon ang gamit.
We are kapampangan love this food manyaman 🥹
Yucky
The best ulam na favourite ko bata pa ko kc kapampangan ang loa ko
my dad cooks the best fish buro! and everyone loves it too!
My fave burong tilapya😊
Miss ko yan 😊😊😊
Wow maniaman ngan ini❤ candaba version & taguilo paro🦐🦐 of Guagua & Lubao
favorite ko ang buro😋lalo na kung mejo dry ang pagkaluto😋ilocana here
My mother told me abot buro😂hindi ko talaga alam to kasi tga cebu ako at wala kaming ganito. Nanay ko alam nya ito kasi sabi nya family ng tatay nya tga meycauyan bulacan sa pulang pari ba un at now part na sya ng pampangga. Sabi nya mga tita nya ang sasarap magluto. Sabi nya masarap daw tong buro pero amoy patay😂To be honest talaga na intriga ako sa buro at gusto kong i try ung mga pagkain kapangpangan. Masasarap ung pagkain nila alam ko yan dahil sabi ng nanay ko.
kanyaman pu ing buro 😋😋😋
Noong bata ako nadidiri ako sa Tagilo "Buro" pero ngayon matanda na ako pag may nakita akong tagilo sa handa yun yung pinaka unang kukunin ko may kasabay pa ng nilagang talong at ampalaya.
Me and my siblings love tagilo we are born in Lubao,Pampanga kaya pag nagbabakasyon sa Pinas kailangan mayroon makakain kaming buro.
Pag nagluto na ng buro sa bahay nung bata kami bukas lahat ng bintana at pinto para lumabas ang amoy, mas mabaho mas masarap! Memories with lola and cousins!
Ganun pala yun? Mas masarap kapag mabaho?
Kapampangan kamo, aba double order ako nyan panigurado👌
Sarap almusal saka sa tag ulan
Burong isda is one of those dishes that I just can't get over the visuals - seeing the fish bones in the wet rice reminds me of something else😅.. i guess that's why some put food coloring nowadays to get that bright pink color, almost like alamang.. but a lot in my family loves this as dip for boiled veggies, usually cooked on the 'drier' side - i still prefer bagoong isda and tomatoes, as I've never got used to it. Definitely an acquired taste, but you'll never know unless you try. Maybe it'll surprise you. Un our household, this is usually brought home as a pasalubong whenever someone visits central luzon.
Masarap talaga ang buro. Nakalakihan ko yan. Kahit Ngayon kapag Umuuwi ako ng Apalit Pampanga Dumadaan ako sa Bayan para makabili ng hilaw pa ng Buro.
waaaaaa chicharong apalit namimiss ko
My grandma also does this . She makes tagilaw , fermented rice with shrimp. Perfect side with fried tilapia. Btw she's from bulacan
Balaw balaw ang tawag sa amin kapag hipon ang gamit.
Sarap.. fave ko yang buro..❤
That’s my Lola Pres!! She makes the best buro in Pampanga.😭❤❤
Mme Priscilla Torres David, Her dedication to the traditional method is admirable. There could be a few reasons why she avoids machines:
Flavor: Perhaps she believes machines alter the taste or texture of the buro compared to the handmade method.
Quality Control: She might feel she has more control over the quality and consistency of the buro when doing everything by hand.
Cultural Significance: There's a chance the traditional process of making buro holds cultural significance for her, and she wants to preserve that heritage.
saan kaya makakabili ng buro nila?
i have a different thesis/belief on how we developed fermentation and other methods of cooking. The 300 years of Galleon Trade i think allowed us to think different ways and methodologies. It would take 2 to 3 months to travel by sea to reach Acapulco from Manila Bay. Manila Bay included the mouth of the Pampanga River, so many of the food, provisions, water, and even carpentry repairs were done there. The extensive use of Capampangan carpentry and woodworks meant not just jobs for the Pampanga artisans, but meant too that most of the woods/trees would be felled down to supply the woods for the Galleon Trade. That is why Pampanga is less of forested areas, and instead became more of rice, and even Sugar Cane because that is what was traded then. Places like Dau, Mabalacat, and many other regions were named after the numerous trees there beforehand, that are not there anymore today. The Galleon Trade marked Pampanga in the most heavy way, as most of the names of places and barrios were named after Mexican places. Food was to be carried and transported for months, so it has to be preserved. Buru became one of the best methods to do it. Other foods from Mexico too found its way to Pampanga, like Tamales. Pindang(fermented pork, chicken, beef, carabeef) became prevalent because not only did these taste very well, but also stayed good for food even after weeks and months. Capampangans adapted menus to what was available locally, hence our tamales is different from the mexican's.
para sa napapangitan sa itchura ng buro. pde po natin lagyan ng food coloring yan para mabago itchura
Yan Ang specialty ko. Ehehehheheh❤🙏😇 Ang cute ni nanay. Masayahin.
where can i find lola priscilla in lubao. i love this kind of buro
How to order buro of Ms. Priscilla David?
Sa taning NG buhAy ko hinde ko pa natikman ang biro... Siguro ang sarap niyan...
Ang lola ko alam ko magaling siya gumawa NG buro kaya lang hinde ko sinubukan kumain.. Sana na try ko nuon pa na kumain... Dinugoan nga hinde ko alam gumawa buro pa kaya....
Buro + Inihaw na hito is a must whenever we visit Pampanga
How to buy from Lola Pres?
I love sour tagilo made by my lola! ❤❤❤
Wow!