Very interesting pinoy exotic food
Instructions for eating balut:
1. Boil water gently in a pot, and put the balut in it for a few minutes.
2. Untwist the salt and put it in a dish. (A dipping dish, the kind used for soy sauce or patis, works very well.)
3. Hold the balut upright and, with the underside of a spoon, make a crack at the top of the egg.
4. Chip away pieces of eggshell with your finger until you have a hole about the diameter of a finger. (This could be bigger, it depends.)
5. Sometimes you’ll see some kind of gauzy membrane. Pierce it.
6. You can peek inside the balut now and see broth. Is this albumen? (I always preferred to think of it as amniotic fluid.)
7. Tip the egg to your mouth and suck out the amniotic fluid.
8. Continue removing the eggshell. Depending on how you cracked it open, you may then see an undifferentiated mass of stuff that feels like slightly runny, soft-boiled egg in texture. Dip the stuff in the salt and eat it.
9. Or you may encounter a hard, spherical section that looks like a seed. Throw that away. (My godmother swears that it’s all calcium and good for you, but it’s tasteless and hard for me.)
10. Or you may finally get to the jackpot: the duck fetus. You may pick it up by the head — at which point the body unrolls from its fetal position and its little legs dangle — dip it into the salt, and pop it into your mouth.
11. Wash down with a cold bottle of San Miguel beer. (I think I may have been drinking it with milk when I was in elementary school — now that sounds disgusting. Balut and milk…)
the best time to eat balut is when you get drunk. you can eat as much as you want. eating a balut comes with a warning. when you have eaten more than 3 balut for just one night rest assured you’ll be in your intimate and pleasurable moment.
Why eat a frog? Often the legs are compared with the chicken, a more accurate comparison would be along the line between chicken and a business, meaty fish. Frog legs are particularly polished and tender pastry such as fillet of cod, but the flavor of amphibians has the attributes of meat from Garnier. Best of all, the purchase of frogs offers all the additional pleasure of stinging throughout the body and appendages.
Prepare legs by cutting off backbone (if any remains) with a pair of poultry shears. Cut legs in two where they join. If they are fresh, parboil 3 minutes in acidulated water (1 portion lemon juice to 4 portions water), drain and pat dry, Soak for 1 hour in the buttermilk.
Mix flour with seasonings in a paper bag, add legs, and shake to coat them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about 1 minute, drain on paper towels, and serve with the frog legs and lemon quarters.
- 16 small pairs frog legs
- 8 large pairs frog legs
- 1 cup buttermilk
- 1 cup corn flour
- 1/2 teaspoon salt
- Lard or oil (for frying)
- 1 bunch parsley, washed and dried
- 2 lemons, quartered
- How to make it
Mix bayawak, garlic, vinegar, soy sauce, salt, laurel and pepper and let it sit for 15 to 30 minutes.
Add half cup water and bring to boil
Cover and simmer with occassional stirring until water dries up
Add oil and stir fry for 5 minutes
Serve and enjoy with any liquor or beer you desire.
- 1 kg Bayawak (Monitor Lizzard from the Philippines) cubed into bite size pieces shopping list
- 3 cloves garlic, crushed shopping list
- 3 Tbsp white vinegar shopping list
- 5 Tbsp soy sauce shopping list
- 1 tsp salt shopping list
- 1 dahon ng laurel (bay leaf) shopping list
- 1 tsp ground black pepper shopping list
- 1 cup water shopping list
- 3 Tbsp oil
1. Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.
2. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.
3. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.
4. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.
5. Continue simmering until sauce dries up. Serve.
- 1 c camaro cleaned
- 1/2 cooking oil
- 50 g garlic crushed
- 150 g onion sliced
- 5 pc tomato sliced
- 1/4 c vinegar
- 1/4 tsp whole black pepper ground
- 1 tsp salt
1. Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
2. In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
- 20-30 kuhol or snails
- 2 coconuts, grated, extract
- 1 cup thick cream (1st Extract)
- 2 cups thin cream (2nd Extract)
- 3-4 green, long pepper
- 1 med. sized onion, sliced
- 4 cloves garlic, minced
- 2 tbsp minced ginger
- 2 cups kangkong leaves & stalks
- 1 tsp vetsin
- salt to taste