Level up your adobong balut recipe and make it spicy hot with our Adobong Balut with Chili Oil. Spicy and so delicious!
ADOBONG BALUT WITH CHILI OIL
10 pieces balut (boiled fertilized duck egg)
6 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, peeled and minced
½ cup soy sauce
¼ cup vinegar
¼ cup water
2 dahon ng laurel (bay leaves)
3 tablespoons olive oil
1 teaspoon peppercorns
salt and sugar to taste
1 teaspoon chili flakes
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 garlic and ginger for about 3 to 5 minutes. Add in soy sauce, vinegar, balut broth and bay leaves.
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 peppercorns and chili oil to taste.
Serve it with more chili oil on the side. Enjoy!
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Photo by Edel F. Casipong