Since this is the l♥ve month our theme at KCC is Filipino Aphrodisiacs.
I thought long and hard about my entry and I just think that nothing could be more pinoy than Balut.I’ve posted about Balut and Fried Balut before but as a refresher for my non-Filipino readers out there:
Balut is boiled fertilized duck egg with a 9 – 14 day old embryo inside.It is commonly sold as a streetfood during night time by a vendor roaming the street and carrying a basket of full of warm baluts.
It is known as an aphrodisiac specially for the Filipino male because it is said to increase stamina and sex drive. Although contrary to the popular belief, I don’t think it could be an aphrodisiac for me. I’m more of a chocolate-dipped strawberry kind-of-girl..hee. I don’t think balut is sexy–at all. Don’t get me wrong, I love balut even if I don’t eat the duck embryo. My daughter Ykaie loves it as well.
I can only tell you that Balut is a hearty, high-protein and delicious snack .
Since we are talking about Filipino recipes, I think it is only right to cook balut in the most popular recipe in the country : Adobo.
- 4 Balut, peeled
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- ½ cup soy sauce
- ½ cup vinegar
- ½ tsp sugar
- 2 pcs bay leaf
- Sauté garlic in cooking oil until oil gets infused with the flavor of garlic.
- Add Balut and fry for a few seconds.
- Pour soy sauce and vinegar.You can increase or decrease the amount of vinegar, depending on how sour you want your Adobo to be.
- Bring to a boil without stirring. Simmer for a few seconds.
- Add bay leaf, sugar and peppercorns.
It’s very easy, since the Balut is already cooked.