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


INGREDIENTS

  • 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

INSTRUCTIONS

  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.


*NOTES
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.