Like most Pinoys, we love balut. My husband, though of Chinese ancestry, loves to eat balut as is or when cooked as a separate dish. But because of its cholesterol content and we are not getting any younger, we don’t eat it very often for health reasons. Here are a couple of balut recipes that you can try at home.

Spicy Balut Adobo Recipe

I usually prepare spicy balut adobo, as I didn’t really know any other way of cooking it. So it’s either spicy or not spicy balut adobo. Sometimes, I add wine. Whatever is available in our pantry at home, like laurel leaves, star anise, green onions, and the like. But it is always based in soy sauce.

Ingredients:

• 1 medium onion, chopped
• 1 clove garlic, chopped
• 2 chili peppers, sliced
• 3 pcs. balut, peeled
• 2 pcs. bay leaves
• 1 pc. star anise
• Achuete powder
• Cayenne pepper
• Pepper
• 2 Tbsps. rice vinegar
• 1 Tbsp. Sukang Pinakurat
• 2 Tbsps. soy sauce or Knorr Liquid Seasoning
• 1 tsp. brown sugar
• 1/4 cup hot water

Procedure:

• 1. Spread the chopped onions, garlic, and chili on the bottom of the pan.
• 2. Place the peeled balut on top and add all the other ingredients.
• 3. Boil over low heat and simmer until the liquid is reduced, splashing the balut with the liquid from time to time so that it will be soaked in flavor.
• 4. Serve hot with steamed rice.

Perfect as pulutan, too. You can go slow on the chili and the pepper if you don’t like it too hot. 

Balut in Sweet Chili Sauce Recipe

Meanwhile, this is a balut recipe with a twist, inspired by something I tried in a Bacolod restaurant. And my husband loved it. Needless to say, it’s his new favorite balut preparation and I am sharing it with you. It is very easy and takes very little time to prepare. The longest part in the preparation is the peeling of the balut. hehe

Ingredients:

• 4 pieces balut (whatever variant you want. I like balut sa puti)
• 3 Tbsps. butter
• 4 cloves garlic, chopped
• 3 Tbsps. sweet chili sauce (bottled)
• 1 Tbsp. Tabasco (optional)
• Dash of Salt
• 1/4 cup water

Procedure:

• 1. Set aside the balut. Melt butter in low heat and fry the garlic for about 2 minutes. Do not brown, you don’t want the garlic to become bitter.
• 2. Add the balut, sweet chili sauce, Tabasco, salt, and water. If you don’t like it spicy, just omit the Tabasco.
• 3. Bring to a boil while constantly splashing the balut with sauce. Turn it upside down once and splash the top part again.
• 4. Once the sauce has thickened a bit, you may remove from heat and serve with rice or some sliced baguettes. Or serve them as pulutan!

Note: You may adjust the seasonings based on the number of balut you will use. We had four pieces–two each for my husband and myself.

Other Recipes to Try

Homecooking is fun. You wanna try these recipes at home?

• Chinese Birthday Misua Recipe
• Easy Boneless Lechon Belly Recipe
• Mildly Spicy Crab Maritess Recipe
• Osso Buco Recipe
• Baked 40-Clove Garlic Chicken Recipe
• Crab Fat Recipes
• Creamy Peach Mango Ice Box Cake Recipe with Broas
• Shrimp Etouffee Recipe

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