By Marjorie Gorospe
ANGONO, RIZAL- Balaw-balaw Restaurant is famous for its exotic dishes, particularly the buro, a condiment made from fermented rice. It is a proven best-seller that even Filipinos now living or working abroad request for it.
Balaw-balaw was established in 1982 by Andre Perdigon Vocalan and Luzvimin Volacan has since become a sort of institution in Angono.
The restaurant was also featured in the show Bizarre Foods, aired on the Discovery Travel and Living Channel. Angono is also noted for its local artists and the restaurant also features an art gallery.
The buro, in particular, remains a favorite. Customers would often buy bottles of it for pasalubong or take-out.
“Some balikbayans would even ask for more so that they can bring it with them abroad. But of course it won’t last long if it’s not packaged well and so this sparked our new venture,” says Andre.
This gave rise to Balaw-balaw Food Inc., which also produces alamang, another popular condiment made from fermented fish or shrimp. A bottle of alamang costs P60 while buro – made from either hito (catfish), dalag (mudfish) or shrimp - costs P70.
“Our products have longer expiration, meaning they can be taken abroad. Hopefully we can produced more products we can export abroad,” says Andre.
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