A steamed or boiled fertilized egg embryo is called a balut, and it is consumed right out of its shell. In the Philippines, Cambodia, and Vietnam, it is often sold as street food. Eaten plain or, if desired, seasoned with a mixture of vinegar, chili, and garlic, it is usually served with salt. It can be cooked in many different ways, such as boiling, frying, or grilling. Balut is also a term from the Filipino language.
Balut with spicy sauce is a delightful appetizer that pairs perfectly with an ice-cold beer or your favourite beverage. Serve it on sizzling plates to keep the heat! Mamatong refers to a form of balut in which the embryo floats above the yolk and white. The other is known as “balut na puti” or “wrapped in white” because the embryo appears to be enveloped in a whitish section when sold. This is accomplished by letting the eggs incubate for approximately 18 days. But, have you ever tried Adobong Balut?
Adobong balut is a distinct method to consume and appreciate food. This phase requires the removal of the balut egg shell. Sauté the onion and garlic to absorb the scent and flavour, then add the balut and fry for a second, seasoning with soy sauce and vinegar to taste. Allow it to simmer for a second before adding the bay leaf and powdered black pepper. It goes nicely with garlic rice and an extra soft drink on the side.
When you try it, you will undoubtedly ask for more rice and forget about your diet.
Enjoy and serve it while still hot
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