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…

Sotanghon Soup with Pork Meat Balls

When I make lumpiang shanghai, I usually make twice the meat filling. These Filipino-style spring rolls stock well in the freezer and are perfect for days when I am too pressed to prepare anything else for lunch or when guests drop by impromptu. But mostly, I have the filling handy and ready in the freezer to use for other meal ideas as well. This sotanghon soup with pork meat balls is only a matter of defrosting the meat mixture, shaping it into balls and a quick twenty minutes on the stove. With spoonfuls of noodles, napa cabbage, meatballs and broth, it makes a light yet satisfying meal. Enjoy!

Sotanghon Soup with Pork Meat Balls Recipe


  • 1 tablespoon oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 6 cups chicken stock or plain water
  • 4 ounces (about 2 coils) Sotanghon (cellophane noodles)
  • salt and pepper to taste
  • 2 cups napa cabbage, chopped
  • 1 cup kinchay (Chinese celery), finely chopped

For the Chicken Balls

  • ¼ pound ground chicken
  • ¼ cup green onions, finely chopped
  • ¼ cup water chestnuts, finely chopped
  • 1 clove garlic, peeled and minced
  • ¼ cup carrots, shredded
  • 1 teaspoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt and pepper. Shape meat mixture into 1-inch balls and set aside.
  2. In a pot over medium heat, heat oil. Add shallots and garlic and cook for about 2 minutes or until limp and aromatic. 
  3. Add chicken stock (or water) and bring to a boil.
  4. Gently drop meatballs into boiling water and cook, skimming scum that arises to top, for about 3 to 5 minutes or until meat changes color. 
  5. Lower heat and simmer for about 10 minutes or until meat is fully cooked.
  6. Add noodles and cook for about 2 to 4 minutes or until translucent and softened.
  7. Season with salt and pepper to taste. 
  8. Add cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp. 
  9. Serve hot.

Make sure water is boiling before adding meatballs to prevent them from falling apart. If reheating soup, add more water and adjust seasonings as needed.