PINOY BALUT WITH SOUP

FILIPINO RECIPE ~ BALUT WITH SOUP ~

Relish the unique flavor of balut in a mouth-watering clear stock.

PINOY BALUT WITH SOUP INGREDIENTS

1/4 cup butter
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1/2 cup finely chopped kinchay
1/2 cup finely chopped carrots
6 pieces cooked balut
6-7 cups of chicken or beef stock, clarified and strained
Salt and pepper to taste
1 tsp. red wine (optional)
Chopped kinchy, for topping
Croutons, for topping

PINOY BALUT WITH SOUP PROCEDURE

• In a pot, heat the butter the saute the celery, onions, kinchay, and carrots. Meanwhile, carefully peel the balut while collecting the broth. Cut the balut into quarters.

• When the vegetables are tender, add the balut. Pour in the soup stock and reserved balut broth.

• Bring to a boil then season to taste. To perk up the taste of the consomme, you can add a tablespoon of red wine.

• Serve the soup hot and topped with chopped kinchay and croutons.

BALUT PENOY! Nothing beats the balut as the most sought after street food. Balut is a Filipino delicacy. Selected duck eggs are incubated until the embryo are formed but are now allowed to hatch. After about 18 days of incubation the eggs are cooked and sold.