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 Togi at Tokwa

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 togi at tokwa is one of my favorite vegetable dishes to make. Not only does this quick stir-fry pull together in no time, soybeans are also one of the cheapest source of protein you can find. You can easily double the recipe-it pairs well with steamed rice and your choice of meat or fish and leftovers, if any, can be used as filling for lumpiang prito. Enjoy!

Ginisang Munggo at Chicharon Recipe


Ingredients:

  • 1 (12 ounces) package firm tofu
  • 2 tablespoons oil
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 large carrot, peeled and sliced to slivers
  • 4 cups of bean sprouts
  • salt and pepper to taste

Instructions:

  1. Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into ½- inch cubes.
  2. In a wide skillet over medium heat, heat oil until it begins to sizzle but not smoking Add tofu and spread into a single layer. When starting to crisp, turn and continue to cook until lightly browned. 
  3. Remove from pan, drain excess oil on paper towels and keep warm.
  4. Add onions and garlic to pan and cook until limp. Add carrots and cook for about 1 minute or until tender yet crisp. 
  5. Add tofu and bean sprouts and stir fry briefly for about 1 to 2 minutes. 
  6. Season with salt and pepper to taste.