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Adobong Balut

Yields2 ServingsTotal Time30 mins

Salty, savory, and sensational with rice!

 6 balutcooked, egg shells removed
 2 tbsp vegetable oil
 1 small red oniondiced
 3 garlicminced
 3 bay leaf
 ¼ cup soy sauce
 ¼ cup vinegar
 ½ tsp cornstarch slurry( ½ tsp cornstarch + 1 tsp water)
 2 siling labuyo
1

Remove the shell from each balut. Make sure to also save the broth from each egg. Set it aside.

2

In a pan, heat the vegetable oil. Saute the red onion until translucent and add the garlic.

3

Add balut pieces, broth then add the bay leaves. Cook for a few minutes then add the black peppercorns.

4

Add the soy sauce and siling labuyo then stir.

5

Pour the vinegar and let it simmer for a few minutes.

6

Add the cornstarch slurry and stir until slightly thickened.

7

Transfer it in a bowl and serve it with plain rice or garlic rice.

Nutrition Facts

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Serving size