Fermented Rice and Filipino Pickles (Buro with Chef Nav and Chef Thirdy from Hapag Manila)

Pickling and fermenting food is actually a huge part of Filipino cuisine, but most of us don’t know how to recreate these dishes at home.

One of the best examples of this is atchara. Atahara is the most popular pickled condiments in the Philippines. So much so that even big fast food chains in the country serve them alongside their dishes. It is mainly made from green papaya and is jam packed with (or more like jar-packed) along with spices, veggies, and the pickling juice.

Lucky for us, Chefs Nav and Thirdy from Hapag Manila visited the FEATR kitchen to teach us some staples like Burong Mangga, Ensalada, Mustasa, and Kanin.

Watch the full video here: https://www.youtube.com/watch?v=SmEK5iVJSYE

Burong Kanin 

For fermenting

500 g Black rice, cooked

15g White sugar

15g Salt

1 pc Mango, ripe, small diced


Burong Mangga 

Spices (all toasted)

amount unit ingredients

7g Star anise

10g Coriander

10g Black peppercorns

1 pc Green mangoes, sliced

1 pc Gamet seaweed sheet


Burong Mustasa 

2 bunches Mustasa, blanched

1 pc Red onion, thinly sliced

3g Black peppercorns


Burong Ensalada 

2 pcs Eggplant, grilled over fire, skin removed

1 pc Red onion, thinly sliced

3g Black peppercorns

1 pc Cucumber, thinly sliced

1 pc Ampalaya, thinly sliced

1 pc Tomato, thinly sliced

1 pc Ginger, thinly sliced


Master Pickling Liquid (for all pickles)

amount unit ingredients

500 g White vinegar

500 g White sugar”

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