by Ariel Jasa
Adobong Balut is uniquely Filipino, combining two of the most popular food terms Pinoys are known for : adobo and balut.
Balut, a common Filipino street food, are fertilized duck eggs which are boiled and served with salt and vinegar.
Adobo, on the other hand, is the most basic stew recipe for us Pinoys. It's like a national dish, where any protein or vegetable imaginable has been made into adobo -- cooked in a mixture of vinegar, soy sauce, garlic and bay leaves.
And now, inventive (or bored) Pinoys came up with Balut Adobo and it caught on -- turns out to be a tasty concoction. Weird, but delicious!
I suggest to limit the serving per person because balut is notoriously high in cholesterol. So, here's the recipe!
10 pieces Balut (cooked)
5 cloves Garlic, minced
1 piece Onion, chopped
1/4 cup Soy sauce
2 tablespoon Vinegar
1/2 cup water
2 pieces Bay leaf
Salt and pepper to taste
Pinch of chili flakes (optional)
1. Peel off the balut shell, save the liquid in a separate bowl.
2. Saute onion and garlic in pan.
3. Add the balut and the liquid.
4. Pour in the soy sauce and vinegar, and bring to a quick boil without stirring.
5. Add the water, bayleaf, and chili flakes, then bring to a boil until half the liquid is reduced and the vinegar has mellowed out.
6. Serve with white rice.
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