Super easy recipe of Adobong Balot, simmered in delicious adobo sauce. The technique is you dont stir it, so it doesn’t break apart and add it on the final stage of cooking. Super yummy!
Adobong Balot or Balut
4-8 pieces cooked balut
5 cloves of garlic, chopped
1 medium onion, chopped
10 tablespoons soy sauce
2 tablespoon vinegar
½ cup water
1 cup balut broth
1 dahon ng laurel (bay leaf) or Siling haba
Salt, sugar and pepper to taste
Carefully peel the cooked balut eggs. Transfer the balut broth into a separate bowl. You need this broth to add flavor to the adobo. Set it aside.
In a medium pan, heat oil to sauté onions and garlic for about 3 to 5 minutes. Add in soy sauce, vinegar, balut broth and water.
Bring it to a boil and let it simmer for about 3 minutes. Carefully add the balut eggs on the sauce. But do not to stir it so it doesn’t break apart.
Pour the sauce on top, so the adobo’s flavor is absorbed into the eggs. Continue to simmer for 2-3 minutes. Season with salt, sugar and pepper to taste.
Serve hot and enjoy!
Photo by @curlyrsaints29
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