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…

Maja Blanca

Want a dessert that’s rich and indulgent yet quick and easy to make? Here it is-maja blanca! This creamy coconut pudding pulls together with less than 5 ingredients and in less than 10 minutes of cook time. This recipe is a very basic maja blanca made simply with coconut milk, cornstarch and desiccated coconut milk but if you want an extra special version with added corn kernels, evaporated milk and condensed milk.


Maja Blanca Recipe


Ingredients:

  • 2 cans (14 oz each) coconut milk
  • ½ cup sugar
  • ¼ cup cold water
  • ½ cup cornstarch
  • ¼ cup desiccated coconut flakes, toasted

Instructions:

  1. In a sauce pan, combine coconut milk and sugar. Over medium high heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
  2. In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add into boiling coconut milk and continue to cook, stirring regularly and vigorously, for about 3 to 5 minutes or until mixture thickens.
  3. Pour thickened mixture into a lightly greased baking dish and refrigerate, covered, for about 1 to 2 hours or until completely set.
  4. To serve, sprinkle toasted coconut flakes on top and cut into squares.

For the Toasted Coconut Flakes:

  1. In an ungreased skillet over medium high heat, spread coconut flakes on surface of pan and cook, stirring frequently, for about 2 to 4 minutes or until golden brown.


Note:
*If the addition of corn is desired, add ½ cup canned sweet corn kernels together with coconut milk and sugar when boiling.