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…

Ginisang Munggo at Chicharon

Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Thick, hearty and flavorful, it’s comfort food at its best!


Ginisang Munggo at Chicharon Recipe

Mung beans are a staple ingredient in my kitchen. They’re typical peasant fare with a cup or two of dry beans enough to feed a large family cheaply and nutritiously.

My favorite way to prepare this superfood was a ginisang munggo soup flavored with dried shrimp but a friend of mine introduced me to using pork cracklings a few months and I haven’t looked back since. The added taste and texture of thick chunks of fatty chicharon can’t be beat!

Ingredients:

  • 1 cup dried mung beans
  • 7 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 1 large tomato, chopped
  • 2 cups chicharon (pork cracklings with attached meat)
  • 1 bunch fresh spinach, stems trimmed
  • 1 tablespoon fish sauce

Instructions:

  1. Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
  2. In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
  3. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
  4. In another pot over medium heat, heat oil. 
  5. Add onions and garlic and cook until tender and aromatic. Add tomatoes and cook, mashing with the back of the spoon, until softened.
  6. Add fish sauce and continue to cook for about 1 to 2 minutes.
  7. Add cooked mung beans including liquid. Bring to a boil. 
  8. Add pork cracklings and continue to cook until softened. 
  9. Season with salt and pepper to taste.
  10. Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
  11. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. 
  12. Serve hot.