\nExperience the bold flavors of Vietnam with this spicy and savory recipe, featuring balut, a popular street food in Southeast Asia.<\/p>\n
Are you ready to level up your culinary game? Look no further! Balut, a popular street food in many Southeast Asian countries, has been gaining popularity worldwide for its unique taste and versatility. This developing duck embryo dish is often served as a snack or appetizer, but why not take it to the next level with some creative recipes?<\/p>\n
In this article, we’ll explore 18 exotic balut recipes that will satisfy your cravings and inspire you to try new flavors. From spicy and sour to sweet and savory, these dishes showcase the versatility of balut and its ability to pair well with a variety of ingredients. Whether you’re a seasoned foodie or just looking to spice up your meal routine, we’ve got you covered.<\/p>\n
Stay tuned for some mouth-watering recipe ideas that will take your taste buds on a thrilling adventure!<\/p>\n
\nExperience the bold flavors of Vietnam with this spicy and savory recipe, featuring balut, a popular street food in Southeast Asia.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 dozen balut (fertilized duck eggs) Instructions:<\/strong><\/p>\n 1. Boil the balut for 10-12 minutes or until the eggs are cooked through. Chili-Lime Dip:<\/strong><\/p>\n 1. Mix 2 tbsp of chili flakes with 2 tbsp of lime juice in a small bowl. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 dozen balut eggs Instructions:<\/strong><\/p>\n 1. Boil the balut eggs for 5-7 minutes or until the whites are cooked through. Cooking Time:<\/strong> 30 minutes (including boiling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 balut Instructions:<\/strong><\/p>\n 1. Rinse the balut under cold running water and gently scrub off any dirt or debris. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice Instructions:<\/strong><\/p>\n 1. Heat the oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 6-8 balut Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> Approximately 15-20 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 12-15 pieces of balut, cooked and peeled Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the cooked balut, diced green mango, and chopped cilantro. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 baluts (fertilized duck eggs) Instructions:<\/strong><\/p>\n 1. Boil the baluts for 5-7 minutes or until the eggs are cooked through. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of spring roll wrappers (usually found in the frozen section or international aisle) Instructions:<\/strong><\/p>\n 1. Thaw spring roll wrappers according to package instructions. Sweet Chili Sauce:<\/strong><\/p>\n – 1 cup of ketchup Mix all ingredients together and adjust to taste.<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 balut Instructions:<\/strong><\/p>\n 1. Bring a pot of water to a boil and cook the balut for 10-12 minutes or until the eggs are cooked through. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat the oil in a non-stick pan over medium heat. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 baluts, boiled and shelled Instructions:<\/strong><\/p>\n 1. In a large pot, heat oil over medium heat. Add onion and cook until softened (3-4 minutes). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 balut Instructions:<\/strong><\/p>\n 1. Crack the balut shells and rinse the insides under cold water. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 dozen balut (fertilized duck eggs with embryos) Instructions:<\/strong><\/p>\n 1. Crack the balut into a large bowl. Cooking Time:<\/strong> None! This recipe is a marinade, not a cooking method.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 dozen balut Instructions:<\/strong><\/p>\n 1. Boil the balut for 10-15 minutes or until cooked through. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 dozen balut Instructions:<\/strong><\/p>\n 1. Rinse the balut under cold water, then pat dry with paper towels. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pancit noodles Instructions:<\/strong><\/p>\n 1. Cook pancit noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12-16 baluts Instructions:<\/strong><\/p>\n 1. Combine coconut milk, broth, coconut water, fish sauce (if using), ginger, cumin, and red pepper flakes in a large pot. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 dozen balut eggs Instructions:<\/strong><\/p>\n 1. Preheat your oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to take your taste buds on an adventure! This article features 18 exotic balut recipes that will tantalize your senses. From spicy Vietnamese-style balut with chili-lime dip to grilled balut with lemongrass and ginger, there’s something for every adventurous foodie. Discover new ways to enjoy this popular street food, such as in a coconut milk curry or as part of a sizzling sisig dish. Whether you’re looking to spice up your meals or try something completely new, these recipes are sure to satisfy your cravings.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to level up your culinary game? Look no further! Balut, a popular street food in many Southeast Asian countries, has been gaining popularity worldwide for its unique taste and versatility. This developing duck embryo dish is often served as a snack or appetizer, but why not take it to the next level … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-29046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29046"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29046\/revisions"}],"predecessor-version":[{"id":29047,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29046\/revisions\/29047"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28705"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tbsp fish sauce
\n– 1 tsp grated ginger
\n– 1\/4 cup chili flakes
\n– 2 tbsp lime juice
\n– 1\/4 cup chopped cilantro
\n– Salt, to taste<\/p>\n
\n2. Drain and rinse with cold water. Peel off the membrane and cut into quarters.
\n3. In a small bowl, whisk together fish sauce, grated ginger, chili flakes, and lime juice.
\n4. Toss the balut with the marinade mixture until well coated.
\n5. Sprinkle salt to taste, then garnish with chopped cilantro.<\/p>\n
\n2. Serve chilled or at room temperature alongside the balut.<\/p>\nFilipino Adobo-Style Balut<\/h2>\n
\nBalut is a popular street food in the Philippines, and this recipe gives it a flavorful twist by adding an adobo-style seasoning. This dish is perfect for adventurous eaters looking to try something new.<\/p>\n
\n– 1\/4 cup vinegar
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 teaspoon fish sauce (optional)
\n– 1\/4 teaspoon black pepper
\n– Salt to taste
\n– 2 tablespoons water<\/p>\n
\n2. In a small bowl, mix together vinegar, garlic, soy sauce, fish sauce (if using), and black pepper.
\n3. Once the balut is cooked, remove it from the water and let it cool slightly.
\n4. Pour the adobo mixture over the balut eggs, making sure they are fully coated.
\n5. Let the balut sit for at least 30 minutes to allow the flavors to meld together.
\n6. Serve the Adobo-Style Balut warm or at room temperature.<\/p>\nBalut Sinigang (Sour Tamarind Stew)<\/h2>\n
\nA classic Filipino dish that combines the richness of balut (fertilized duck eggs) with the tanginess of tamarind, this sinigang is a flavorful and aromatic meal.<\/p>\n
\n– 1\/2 cup tamarind broth
\n– 1\/4 cup water
\n– 2 cloves garlic, minced
\n– 1 small onion, chopped
\n– 1 tomato, diced
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. In a large pot, combine tamarind broth, water, garlic, onion, and tomato. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
\n3. Add the balut to the pot and continue to simmer for another 15-20 minutes, or until the eggs are cooked through and the flavors have melded together.
\n4. Season with salt and black pepper to taste.
\n5. Serve hot, garnished with chopped green onions and a squeeze of calamansi (Philippine lime) if desired.<\/p>\nBalut Fried Rice with Garlic and Scallions<\/h2>\n
\nThis recipe combines the richness of balut (fertilized duck egg) with the savory flavors of garlic, scallions, and a hint of soy sauce. Perfect for a quick and satisfying meal or snack.<\/p>\n
\n– 1\/2 cup diced balut, boiled and chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped scallions (green onions)
\n– 1 tablespoon vegetable oil
\n– 1 teaspoon soy sauce
\n– Salt to taste<\/p>\n
\n2. Add the garlic and stir-fry until fragrant, about 30 seconds.
\n3. Add the chopped balut, scallions, cooked rice, and soy sauce. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
\n4. Taste and adjust seasoning as needed.
\n5. Serve hot and enjoy!<\/p>\nGrilled Balut with Lemongrass and Ginger<\/h2>\n
\nThis unique recipe combines the flavors of Southeast Asia with the convenience of grilled street food. Grilled balut, also known as fertilized duck eggs, are typically boiled or steamed, but this recipe takes it to the next level by incorporating lemongrass and ginger for added depth.<\/p>\n
\n– 2 stalks lemongrass, bruised
\n– 1-inch piece of fresh ginger, sliced
\n– 2 tablespoons fish sauce
\n– 1 tablespoon lime juice
\n– Salt, to taste
\n– Cooking oil or butter, for grilling<\/p>\n
\n2. In a small bowl, mix together fish sauce and lime juice.
\n3. Brush the mixture evenly onto each balut, then place on the grill.
\n4. Grill for 5-7 minutes per side, or until the whites are set and the yolks are cooked through.
\n5. Meanwhile, brush lemongrass and ginger with cooking oil or butter, and grill alongside the balut for an additional 2-3 minutes.
\n6. Serve grilled balut with a sprinkle of salt and a side of grilled lemongrass and ginger.<\/p>\nBalut Salad with Green Mango and Shrimp Paste<\/h2>\n
\nThis recipe combines the rich flavors of balut (fertilized duck egg) with the tanginess of green mango and the savory kick of shrimp paste, creating a unique and delicious salad.<\/p>\n
\n– 1 ripe green mango, diced
\n– 2 tablespoons of shrimp paste
\n– 1\/4 cup of chopped cilantro
\n– Salt to taste
\n– 2 tablespoons of lime juice<\/p>\n
\n2. In a small bowl, mix together the shrimp paste and lime juice until well combined.
\n3. Pour the shrimp paste mixture over the balut and mango mixture, and toss to coat.
\n4. Season with salt to taste.
\n5. Serve immediately and enjoy!<\/p>\nBalut in Coconut Milk Curry<\/h2>\n
\nExperience the unique flavors of Southeast Asia with this creamy and aromatic curry recipe featuring balut, a popular street food.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 can coconut milk
\n– 1 teaspoon curry powder
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Drain and peel the baluts, then set aside.
\n3. In a large skillet, saut\u00e9 the onions, garlic, and ginger in a little oil until softened.
\n4. Add the curry powder and cook for 1 minute.
\n5. Pour in the coconut milk and bring to a simmer.
\n6. Add the cooked baluts and season with salt and pepper.
\n7. Simmer for an additional 2-3 minutes or until the flavors have melded together.
\n8. Garnish with cilantro leaves and serve warm.<\/p>\nBalut Spring Rolls with Sweet Chili Sauce<\/h2>\n
\nExperience the flavors of Southeast Asia with these crispy spring rolls filled with creamy balut and served with a sweet and spicy sauce.<\/p>\n
\n– 1 can of balut ( Filipino-style fertilized duck egg)
\n– 1\/4 cup of chopped cilantro
\n– 2 tablespoons of soy sauce
\n– 2 tablespoons of sesame oil
\n– Salt and pepper to taste
\n– Sweet Chili Sauce (store-bought or homemade, recipe below)<\/p>\n
\n2. Cut the balut into small pieces and mix with cilantro, soy sauce, sesame oil, salt, and pepper.
\n3. Place a tablespoon of the balut mixture onto the center of each wrapper.
\n4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
\n5. Fry spring rolls in hot oil until golden brown, about 2-3 minutes per side.
\n6. Drain on paper towels and serve warm with Sweet Chili Sauce (see below).<\/p>\n
\n– 1\/4 cup of sweet chili sauce (store-bought or homemade)
\n– 1 tablespoon of soy sauce
\n– 1 tablespoon of rice vinegar
\n– 1 teaspoon of sugar<\/p>\nBalut Sisig (Sizzling Balut with Onions and Chilies)<\/h2>\n
\nExperience the bold flavors of the Philippines with this popular street food dish, featuring balut (fertilized duck eggs) served sizzling hot with onions, chilies, and a hint of vinegar.<\/p>\n
\n– 1 large onion, diced
\n– 2-3 fresh chilies, sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 tablespoon fish sauce (optional)
\n– Salt and black pepper to taste
\n– Lime wedges, for serving<\/p>\n
\n2. Remove the balut from the water and rinse with cold water. Peel off the egg whites and discard.
\n3. Heat the oil in a sizzling plate or skillet over medium heat. Add the diced onion and cook until translucent.
\n4. Add the sliced chilies, minced garlic, and cooked balut to the pan. Cook for 2-3 minutes, stirring occasionally.
\n5. Season with fish sauce (if using), salt, and black pepper to taste.
\n6. Serve immediately, garnished with a squeeze of lime juice.<\/p>\nBalut Omelette with Tomatoes and Fish Sauce<\/h2>\n
\nThis unique recipe combines the richness of balut (fertilized duck eggs) with the savory flavors of tomatoes and fish sauce. Perfect for adventurous foodies, this omelette is sure to delight.<\/p>\n
\n– 2 baluts, hard-boiled and sliced
\n– 1 large tomato, diced
\n– 2 tbsp fish sauce
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 1 tbsp vegetable oil
\n– 2 eggs<\/p>\n
\n2. Pour in the eggs and cook until the edges start to set (about 30 seconds).
\n3. Add the sliced balut, diced tomatoes, fish sauce, salt, and pepper to one half of the omelette.
\n4. Fold the other half over the filling to create a half-moon shape.
\n5. Cook for an additional 2-3 minutes or until the eggs are cooked through.
\n6. Serve hot and enjoy!<\/p>\nBalut Soup with Lemongrass and Mushrooms<\/h2>\n
\nThis creamy and aromatic soup combines the rich flavors of balut (fertilized duck eggs) with the brightness of lemongrass and earthiness of mushrooms. Perfect for a chilly evening or as a comforting meal anytime.<\/p>\n
\n– 2 stalks lemongrass, bruised
\n– 1 onion, diced
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 cloves garlic, minced
\n– 2 tablespoons vegetable oil
\n– 4 cups chicken broth
\n– 1 can coconut milk
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add lemongrass, garlic, and mushrooms. Cook until the mushrooms release their moisture and start to brown (5-6 minutes).
\n3. Pour in chicken broth and bring to a boil.
\n4. Reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
\n5. Stir in coconut milk and baluts. Season with salt and pepper to taste.
\n6. Serve hot, garnished with cilantro leaves.<\/p>\nBalut Stir-Fry with Bell Peppers and Soy Sauce<\/h2>\n
\nExperience the fusion of Filipino flavors with this savory Balut Stir-Fry, infused with sweet bell peppers and a hint of soy sauce. This easy-to-make dish is perfect for any occasion.<\/p>\n
\n– 2 bell peppers (any color), sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 tablespoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
\n3. Add the garlic and stir-fry until fragrant, about 30 seconds.
\n4. Add the bell peppers and cook for 2-3 minutes, or until they start to soften.
\n5. Add the balut and soy sauce. Stir-fry for an additional 1-2 minutes, until the balut is cooked through and slightly caramelized.
\n6. Season with salt and pepper to taste.
\n7. Serve hot over steamed rice or noodles.<\/p>\nBalut Kilawin (Vinegar-Marinated Balut)<\/h2>\n
\nA classic Filipino appetizer, Balut Kilawin is a flavorful and tangy twist on the traditional balut snack. This recipe marinates balut in a mixture of vinegar, garlic, and spices to create a savory and slightly sour flavor profile.<\/p>\n
\n– 1\/2 cup vinegar (apple cider or white wine work well)
\n– 3 cloves garlic, minced
\n– 1 tablespoon fish sauce (optional)
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– Chopped green onions and chili peppers for garnish (optional)<\/p>\n
\n2. In a separate bowl, mix together vinegar, garlic, fish sauce (if using), salt, and black pepper.
\n3. Pour the marinade over the balut and toss to coat evenly.
\n4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
\n5. Just before serving, garnish with chopped green onions and chili peppers (if desired).
\n6. Serve chilled and enjoy!<\/p>\nBalut with Fermented Shrimp Paste and Calamansi<\/h2>\n
\nExperience the rich flavors of the Philippines with this unique take on the popular street food, balut. The addition of fermented shrimp paste (bagoong) and calamansi (Philippine lime) gives this dish a savory and tangy twist.<\/p>\n
\n– 2 tablespoons fermented shrimp paste (bagoong)
\n– 1\/4 cup calamansi juice
\n– Salt to taste<\/p>\n
\n2. Remove from heat and let cool slightly.
\n3. Drizzle the fermented shrimp paste over the balut, making sure each egg is coated evenly.
\n4. Squeeze calamansi juice over the top of the balut, taking care not to overdo it (start with 1\/4 cup and adjust to taste).
\n5. Season with salt to balance out the flavors.
\n6. Serve warm or at room temperature.<\/p>\nBalut Tinola (Ginger-Based Balut Soup)<\/h2>\n
\nA flavorful and comforting soup that combines the richness of balut with the warmth of ginger, perfect for a cozy meal or snack. This recipe is a twist on the classic Filipino chicken tinola, substituting balut for chicken.<\/p>\n
\n– 2 inches fresh ginger, sliced
\n– 4 cups chicken broth
\n– 1 tablespoon fish sauce (optional)
\n– 1 tablespoon sugar
\n– Salt and pepper to taste
\n– Chopped green onions and chili peppers for garnish<\/p>\n
\n2. In a large pot, combine sliced ginger, chicken broth, fish sauce (if using), and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
\n3. Add the balut to the pot and cook for an additional 5-7 minutes, or until they are fully cooked and tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with chopped green onions and chili peppers.<\/p>\nBalut Pancit (Noodles with Balut and Vegetables)<\/h2>\n
\nPancit, a popular Filipino noodle dish, gets an exciting twist with the addition of balut (fertilized duck eggs) and crunchy vegetables. This recipe is a unique blend of textures and flavors that will satisfy your cravings.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1\/2 cup sliced balut, cooked and chopped
\n– 1 tablespoon vegetable oil
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (e.g., carrots, green beans, bell peppers)
\n– Salt and pepper to taste
\n– Chopped green onions for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add chopped onion and garlic; cook until softened.
\n3. Add mixed vegetables and cooked balut; stir-fry until vegetables are tender-crisp.
\n4. Add cooked noodles, salt, and pepper to the wok. Stir-fry until noodles are well coated with the vegetable mixture.
\n5. Serve hot, garnished with chopped green onions.<\/p>\nBalut in Spicy Coconut Broth<\/h2>\n
\nBalut, a popular Filipino street food, gets an exotic twist with this Spicy Coconut Broth recipe. This flavorful broth elevates the humble balut to new heights, perfect for adventurous eaters.<\/p>\n
\n– 2 cups coconut milk
\n– 1 cup chicken or vegetable broth
\n– 1\/4 cup coconut water
\n– 2 tablespoons fish sauce (optional)
\n– 1 tablespoon grated ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon red pepper flakes
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add baluts to the pot and cook for 10-12 minutes or until the baluts are fully cooked and the liquid has reduced slightly.
\n4. Season with salt to taste.
\n5. Garnish with fresh cilantro leaves before serving.<\/p>\nBalut with Garlic Butter and Toasted Bread<\/h2>\n
\nExperience the classic Filipino street food, balut, in a whole new way by adding rich garlic butter and toasted bread to the mix. This simple yet flavorful recipe is perfect for a quick snack or appetizer.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 3 cloves garlic, minced
\n– 4 slices of white bread
\n– Salt and pepper to taste<\/p>\n
\n2. Slice the bread into 1-inch thick pieces and toast until lightly browned.
\n3. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
\n4. Crack open the balut eggs and dip each one into the garlic butter mixture, coating evenly.
\n5. Serve the coated balut on toasted bread and season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n