AuthorBiteSizedSalty, savory, and sensational with rice!
Remove the shell from each balut. Make sure to also save the broth from each egg. Set it aside.
In a pan, heat the vegetable oil. Saute the red onion until translucent and add the garlic.
Add balut pieces, broth then add the bay leaves. Cook for a few minutes then add the black peppercorns.
Add the soy sauce and siling labuyo then stir.
Pour the vinegar and let it simmer for a few minutes.
Add the cornstarch slurry and stir until slightly thickened.
Transfer it in a bowl and serve it with plain rice or garlic rice.
Ingredients
Directions
Remove the shell from each balut. Make sure to also save the broth from each egg. Set it aside.
In a pan, heat the vegetable oil. Saute the red onion until translucent and add the garlic.
Add balut pieces, broth then add the bay leaves. Cook for a few minutes then add the black peppercorns.
Add the soy sauce and siling labuyo then stir.
Pour the vinegar and let it simmer for a few minutes.
Add the cornstarch slurry and stir until slightly thickened.
Transfer it in a bowl and serve it with plain rice or garlic rice.
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