PANAGBURO (Buro-Making)
(Category: Intangible Cultural Heritage; Social Practices, Rituals and Festive Events; Cuisine/Culinary traditions; Food processing)
“Panagburo" (or buro-making) is practiced in Bayambang, Pangasinan, especially in Brgy. Manambong Parte in District II.
Because of their proximity to Mangabul Lake, which used to teem with various species of freshwater fishes, the main ingredient of buro, the residents there learned to prepare to this product to preserve the abundant catch, not just for their personal use but also as a means of livelihood. Other barangays in the district where there is a sizable number of buro-makers are Langiran, Bongato East, Bongato West, and San Gabriel 2nd.
Bayambang's buro is considered the best in quality in the whole of Pangasinan. Freshly caught gourami, tilapia or dalag (mudfish) is drenched in salt and stuffed with ba-aw (Pangasinan for cooked rice) and fermented in a banga (earthen jar) for two to three weeks. Buro's smell is considered detestable by many, especially outsiders, but for locals who have acquired the taste for it, it is most tasty and delicious. What is unique about the buro made in Bayambang is that, compared to those made in other towns, bubor (fermenting agent) is not used to ferment the fish and rice. Instead, salt is used as the curing agent.
There is a variety of buro using smaller gourami and an even smaller variety (reportedly introduced by the Japanese?) called siringan, and this particular buro is called mulantong by locals.
Nowadays, because of modernization, people make use of plastic containers as storage for fermenting buro instead of banga, which may or may not affect the quality.
Making buro is not easy. One must clean the fish thoroughly, ensuring blood and all internal organs are removed. Then the fish stuffed with rice must be arranged properly inside the banga, making sure the whole thing is not contaminated by flies or other insects.
Lola Francisca Medrano, one of the oldest practitioners of panagburo in Manambong Parte, learned the process by observing her elders in San Gabriel 2nd when she was 23 years old. Lola Francisca has passed on her knowledge in making buro to her relatives, including her sons and daughters, and her neighbors.
The following is the basic process of buro-making:
Ingredients:
• tilapia or dalag (mudfish)
• cooked rice
• salt
• sliced bamboo shoots
Procedure:
• Clean the tilapia/dalag very well.
• Marinate the fish with salt overnight.
• The next day, prepare the banga, making sure it is clean and dry.
• Steam rice until cooked.
• Mix the salt and the rice well.
• Put some rice with salt at the bottom of the banga to serve as the bedding.
• Put some amount of rice in the fish belly. Sliced bamboo shoots may be added as an option.
• Arrange the fish and rice inside the banga one by one: After placing a piece of whole fish inside, put some salted rice on the top of it, and so on until all the fish have been placed inside.
• Put the remaining rice on top.
• Cover the banga with clean cloth then tie it around the rim.
• Place the banga in a place away from insects like ants and flies.
As relish, buro is typically sauteed in a lot of garlic, onion, and tomatoes.
Historical records show that the practice of making buro or panagburo dates back to the Spanish times. It is said that during Semana Santa (Holy Week), people abstained from eating meat as part of their religious devotion. Instead, they ate fish and vegetables, and buro was one of the dishes served on their table.
Today, the extent of buro-making in Manambong Parte is not what it used to be, after the supply of fish drastically dwindled when Mt. Pinatubo buried much of Mangabul Lake under lahar in 1990.
MAPPER: Jonas Ringor Medrano, Bayambang National High School, Senior High School
ADVISER: Mr. Christopher Gozum
KEY INFORMANTS: Lola Francisca M. Medrano and Mrs. Sonia R. Medrano
DATE PROFILED: September 23, 2018
REFERENCES: http://bayambangmunicipalnews.blogspot.com/…/fish-buro.html…, /https://www.ncbi.nlm.nih.gov/books/NBK234688/
(Category: Intangible Cultural Heritage; Social Practices, Rituals and Festive Events; Cuisine/Culinary traditions; Food processing)
“Panagburo" (or buro-making) is practiced in Bayambang, Pangasinan, especially in Brgy. Manambong Parte in District II.
Because of their proximity to Mangabul Lake, which used to teem with various species of freshwater fishes, the main ingredient of buro, the residents there learned to prepare to this product to preserve the abundant catch, not just for their personal use but also as a means of livelihood. Other barangays in the district where there is a sizable number of buro-makers are Langiran, Bongato East, Bongato West, and San Gabriel 2nd.
Bayambang's buro is considered the best in quality in the whole of Pangasinan. Freshly caught gourami, tilapia or dalag (mudfish) is drenched in salt and stuffed with ba-aw (Pangasinan for cooked rice) and fermented in a banga (earthen jar) for two to three weeks. Buro's smell is considered detestable by many, especially outsiders, but for locals who have acquired the taste for it, it is most tasty and delicious. What is unique about the buro made in Bayambang is that, compared to those made in other towns, bubor (fermenting agent) is not used to ferment the fish and rice. Instead, salt is used as the curing agent.
There is a variety of buro using smaller gourami and an even smaller variety (reportedly introduced by the Japanese?) called siringan, and this particular buro is called mulantong by locals.
Nowadays, because of modernization, people make use of plastic containers as storage for fermenting buro instead of banga, which may or may not affect the quality.
Making buro is not easy. One must clean the fish thoroughly, ensuring blood and all internal organs are removed. Then the fish stuffed with rice must be arranged properly inside the banga, making sure the whole thing is not contaminated by flies or other insects.
Lola Francisca Medrano, one of the oldest practitioners of panagburo in Manambong Parte, learned the process by observing her elders in San Gabriel 2nd when she was 23 years old. Lola Francisca has passed on her knowledge in making buro to her relatives, including her sons and daughters, and her neighbors.
The following is the basic process of buro-making:
Ingredients:
• tilapia or dalag (mudfish)
• cooked rice
• salt
• sliced bamboo shoots
Procedure:
• Clean the tilapia/dalag very well.
• Marinate the fish with salt overnight.
• The next day, prepare the banga, making sure it is clean and dry.
• Steam rice until cooked.
• Mix the salt and the rice well.
• Put some rice with salt at the bottom of the banga to serve as the bedding.
• Put some amount of rice in the fish belly. Sliced bamboo shoots may be added as an option.
• Arrange the fish and rice inside the banga one by one: After placing a piece of whole fish inside, put some salted rice on the top of it, and so on until all the fish have been placed inside.
• Put the remaining rice on top.
• Cover the banga with clean cloth then tie it around the rim.
• Place the banga in a place away from insects like ants and flies.
As relish, buro is typically sauteed in a lot of garlic, onion, and tomatoes.
Historical records show that the practice of making buro or panagburo dates back to the Spanish times. It is said that during Semana Santa (Holy Week), people abstained from eating meat as part of their religious devotion. Instead, they ate fish and vegetables, and buro was one of the dishes served on their table.
Today, the extent of buro-making in Manambong Parte is not what it used to be, after the supply of fish drastically dwindled when Mt. Pinatubo buried much of Mangabul Lake under lahar in 1990.
MAPPER: Jonas Ringor Medrano, Bayambang National High School, Senior High School
ADVISER: Mr. Christopher Gozum
KEY INFORMANTS: Lola Francisca M. Medrano and Mrs. Sonia R. Medrano
DATE PROFILED: September 23, 2018
REFERENCES: http://bayambangmunicipalnews.blogspot.com/…/fish-buro.html…, /https://www.ncbi.nlm.nih.gov/books/NBK234688/
really helping for my essay, thank you Mr. Gozum my last senior high teacher for recommending this buro for different kind of essays
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