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Meat from Philippines
Burong kalabaw is a Luzon ferment of ground carabao (water buffalo) meat mixed with cooked rice and salt, left to sour like other Philippine buro.
A short entry: the sources we found record only what is said here about Burong kalabi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Burong isda, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Burong kalabi.
| ground carabao (water buffalo) meat | |
| cooked rice | |
| salt |
Total time across the steps of Burong isda: 7 days
What changes: The fish is washed, cleaned and cut into slices
Output: fish slices or fillets.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Burong kalabaw is a Luzon ferment of ground carabao (water buffalo) meat mixed with cooked rice and salt, left to sour like other Philippine buro. Lactobacillus plantarum does most of the fermenting.
It is the meat member of the buro family, which more often ferments fish (burong isda) or shrimp with rice.
No source we read gives a tested salt level, time or temperature for this ferment, so this page is not a recipe to follow. It sours raw ground meat with rice and salt. CDC names homemade foods that are improperly preserved or fermented as common sources of botulism, and says not to eat food if you do not know whether it was safely fermented. Ground meat should be cooked to at least 71 °C, the USDA figure CDC gives against Toxoplasma. That figure is for the parasite, not for botulinum toxin.
Every number is labelled with how it is known. How this atlas is made
