Sizzling Balut Recipe

Sizzling Balut takes our classic balut to a whole new level of yum! Battered, fried and finished off in a spicy sauce, it's a tasty appetizer or dinner meal.
For the uninitiated, balut is a fertilized duck egg boiled and eaten in the shell. It’s a popular street food in the Philippines as well as other Southeast Asian countries, such as Cambodia, Thailand, and Vietnam. This unique delicacy is usually eaten with a sprinkling of salt and traditionally enjoyed as a snack or appetizer with ice-cold beer. Ingredients: 4 balut, cooked and peeled 1/4 cup flour 1/4 cup canola oil 2 shallots, peeled and chopped 2 cloves garlic, peeled and minced 1 thumb-size ginger, peeled and minced 3 Thai chili peppers, minced 1/2 small red bell pepper, seeded and chopped 1 tablespoon soy sauce 3 tablespoons oyster sauce 1/4 cup water 1 tablespoon green onions, chopped pepper to taste
Instructions: 1. In a shallow plate, lightly dredge peeled balut with flour. 2. In a wide pan over medium heat, heat oil. Add balut and cook…

Adobong Manok sa Patis

I have to admit, I am not an organized shopper. Heck, I am not an organized anything. I’ll go in to a store and come out with a thousand things other than what I came in for. This adobong manok sa patis was a result of one occasion when I was intent on making adobo and had the chicken already cut up, only to find myself out of soy sauce but with two bottles of fish sauce. I have to say, my adobong manok sa patis turned out better than I expected and it is now my preferred way to cook chicken adobo even with soy sauce in the pantry.

Adobong Manok sa Patis Recipe


  • 1 tablespoon oil
  • 1 small onion, peeled and chopped
  • 1 head garlic, peeled and minced
  • 3 pounds whole chicken, cut-up to serving pieces
  • ¼ cup fish sauce
  • ½ cup vinegar
  • 2 bay leaves
  • 4 to 5 peppercorns, crushed
  • 1 cup water
  • salt to taste


  1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. 
  2. Add chicken and cook, stirring occasionally, for about 8 to 10 minutes or until lightly browned and juices run clear.
  3. Add fish sauce and bring to a boil, stirring once or twice to coat chicken pieces. 
  4. Add vinegar and bring to a boil, uncovered and without stirring, for an about 3 to 5 minutes.
  5. Add water, bay leaves and peppercorns. Lower heat, cover and cook for about 20 to 30 minutes or until chicken pieces are fork-tender and sauce is reduced. 
  6. Season with salt to taste.