Fermented fish n rice Part 1&2(pg3)

Cont...

That looks delicious!

 Probably one of those things where if I made it I would have a hard time enjoying it but if someone else made it it tastes great.

Reminds me of the salted fish with eggplant dishes at a Chinese restaurant.

Thanks for sharing.

-Eliot

Nicely done brother!!

I couldn't get past the sour smell of it so I've never tasted Buro. But my Dad, who grew up in Neuva Ecija, would love that! 

Thanks for the description and all the photos. I worked in western Alaska in the early '90s and heard about stinkhead, or tepa (http://en.wikipedia.org/wiki/Stinkheads#Stinkheads). I never had the chance to try it, but I would have. I did hear that the traditional way to make it was in grass or wooden containers that let it breathe while it was fermenting. When people used plastic bags or buckets they'd seal airtight and increase the chance of botulism poisoning. Is that ever a problem with this dish?

beautiful pictures and love the step by step, and the colors of the onions and tomatoes and mustard leafs...very nice picture by picture...I still would not eat it three times a day.......I would try it though now seeing the wonderful thread....thank you for the pics and write up
Craig

Looks much better, yummy!!

I am always down to try all foods.  But was curious if they made you cook it outside ? from the looks of the photo's. . My wife enjoys my cooking, but most fish is cooked outside.

I am always down to try all foods.  But was curious if they made you cook it outside ? from the looks of the photo's. . My wife enjoys my cooking, but most fish is cooked outside.

Funny because it was my mom who insisted I cook it outside or my wife would kill me.

I am always down to try all foods.  But was curious if they made you cook it outside ? from the looks of the photo's. . My wife enjoys my cooking, but most fish is cooked outside.

Funny because it was my mom who insisted I cook it outside or my wife would kill me.

LOL. Mother knows Best.