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…

Sinigang na Baboy

Today has been a cold and wet day, with rain intermittent throughout. It’s just the type of weather that calls for a piping-hot pot sinigang na baboy, which was exactly what I prepared for lunch. Thick with the sourness of tamarind and abundant with crisp-tender vegetables and succulent meat chunks, my steaming bowl provided much-needed comfort against the malevolent weather outside.

  • 2 pounds pork spareribs cut into 2-inch pieces 
  • water
  • 2 large tomatoes quartered
  • 1 medium onion peeled and quartered
  • 2 tablespoons fish sauce
  • 2 banana or finger chilies
  • 4 pieces gabi taro (peeled and halved)
  • 1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
  • 1/2 bunch long beans sitaw, ends trimmed and cut into 3-inch lengths
  • 1 eggplant ends trimmed and sliced to 1/2-inch thick half-rounds
  • 5 to 6 pieces okra ends trimmed
  • 15 large tamarind pieces or 1 1/2
  • 1.41 ounces each packages tamarind base powder
  • salt and pepper to taste
  • 1 bunch bok choy ends trimmed and separated into leaves
  1. Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover.
  2. Bring to a boil, skimming off scum that accumulates on top. 
  3. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
  4. Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. 
  5. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. 
  6. Add eggplant and okra and cook for another 1 to 2 minutes.
  7. If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.
  8. If Using Fresh Tamarind
  9. Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  10. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. 
  11. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. 
  12. Pour tamarind juice into sinigang.