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…

Bistek Tagalog (Filipino Beef Steak)



Ingredients:

  • 2 pounds top round or sirloin, sliced thinly
  • 2 lemons, juiced
  • 1/4 cup soy sauce
  • 1 large onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 1/4 teaspoon pepper
  • 3 tablespoons oil
  • 1 cup water
  • salt to taste


Instructions:

  1. In a bowl, combine beef, lemon juice, soy sauce, onions, garlic and pepper. 
  2. Massage marinade into meat and marinate for about 30 minutes. 
  3. Remove meat, onions and garlic from marinade, squeezing and reserving excess liquid.
  4. In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per side or until lightly browned. 
  5. Spoon out and reserve released meat juices during frying. Remove meat.
  6. In the pan, add onions and garlic, and cook, stirring regularly, until limp and aromatic. Return meat to pan.
  7. Add reserved marinade and meat juices. 
  8. Add water and bring to a boil. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced. 
  9. Season with salt to taste. 
  10. Turn off heat. 
  11. Garnish with onion rings, if desired, and cover to allow onion to cook slightly in the steam. 
  12. Serve hot.