Sweet and Spicy Sizzling Balut

admin, September 28, 2014

 

We up the level of balut in this simple recipe. This can be bar chow or “pulutan”, or it can be eaten with rice!

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Ingredients:

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  • 6 pcs balut
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbsp finely chopped spring onion
  • 1 tsp brown sugar
  • 2 tbsp cooking oil
  • ¼ cup vinegar
  • ¼ cup soy sauce
  • 1 tsp crushed black pepper

For the vinegar dip:

  • another ¼ cup vinegar
  • 1 red chili, sliced thinly
  • 1 green chili, sliced thinly

During cooking:

  • 2 tsp brown sugar
  • 1 to 2 tbsp water

Making the sweet sauce / cooking liquid

Combine the soy sauce and ¼ cup vinegar.
Add the crushed black pepper and 1 tsp brown sugar and mix well.

Making the spicy vinegar dip:

To the other ¼ cup vinegar add a quarter of the onions, a quarter of the garlic, a quarter of the spring onions.  Add the red and green chilis then mix well.

Cooking Procedure:

1. Place the oil in a pan over medium heat.
2. Saute the onions and garlic in the pan.
3. Add the balut – do not include the balut’s liquid yet.
4. Fry the balut for a little bit.
5. Add the balut’s liquid and the sweet sauce / cooking liquid to the pan.
6. Do not move the balut around too much after this or they may fall apart.
7. When the liquid starts to boil, lower the heat and simmer the mixture.
8. Spoon the liquid over the balut from time to time.
9. When most of the liquid has evaporated, remove the balut and turn off the heat.
10. Add 2 tsp brown sugar to the remaining liquid / sauce. If it’s too thick, add 2 tbsp water.  This will be our sauce.  Remember, this will still thicken once it’s placed on the sizzling plate.

Serving:

1. Heat your sizzling plate on the stove.  Warning: Please make sure you use the sizzling plate safely.  There are many sites on the web that give the proper instructions.  Read them first!
2. When the sizzling plate is ready, place it on its wooden platform,
3. Place the balut on the plate.
4. Pour the sauce over the balut.
5. Sprinkle the spring onion over the balut.
6. Enjoy!

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