For all the soup lovers, this Beef Bulalo Recipe is a must! Bulalo or Beef Shank Soup can be very expensive in some classy restaurants, but if you take time to learn and follow this simple bulalo recipe I have prepared for you you'll be surprised how easy it is to prepare this original and savory Filipino dish
I like to have bulalo during cold days. Sipping the soup alone makes me feel comfortable. This bulalo recipe that we have here is my favorite because it is the simplest yet it produces an excellent dish.
Ingredients 2 lbs beef shank ½ pc small cabbage, whole leaf individually detached 1 small bundle Pechay 3 pcs Corn, each cut into 3 parts 2 tbsp Whole pepper corn 1/2 cup Green onions 1 medium sized onion 34 ounces water 2 tbsp fish sauce (optional)
Cooking Procedure
In a big cooking pot, pour in water and bring to a boil
Put-in
the beef shank followed by the onion and whole pepper corn then simmer
for 1.5 hours (30 mins if using a pressure cooker) or until meat is
tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
I only like 'sarciado' in two fishes - bangus (fillet/belly - milkfish)
and galunggong (mackarel scad). The tomato sauce enhances the flavor the
way I like it that's why. So when I received frozen boneless bangus
packs , without second thought, I decided to make this recipe. =D
Sarciadong Isda or Fish Sarciado translates to “Fish with sauce”.
Fried fish is simmered in a sauce that is usually composed of tomatoes
and onions; some seasonings are also added to enhance the flavor.
In
my opinion, this simple and healthy recipe also works well with
leftover fried fish. You can still transform your leftover fried fish
that you had last night for dinner into a very tasty and hearty lunch
meal.I used tilapia for this demonstration because it’s the only fresh fish available in the nearest market. I don’t hate tilapia
Ingredients
2 lbs Tilapia, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Procedure
Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
Pinaupong manok is a chicken dish dry cooked in a palayok (earthenware
pot) set on a sitting position placed on a bed of rock salt lined with
banana leaf. This process makes the pot acts like and oven and cooks
the chicken using its own juices, the salt in the bottom prevents the
chicken from burning while the banana leaf gives it a different aroma.
This was the most common way of baking chicken in the Philippines
during the early days when gas ovens was not yet invented. A really
simple way of preparing chicken as traditional recipes only calls for
chicken, salt, lemon grass and lots of patience as cooking this dish
would take at least an hour per kilo of chicken.
For this post I will be making some slight revisions to the
traditional recipe hence I will be adding onions, spring onions, ginger,
garlic and pepper to give it more flavour.
My friend has heard of pinaupong manok (sitting chicken) several
times but never had a chance to try it. He thought it was something
complicated to prepare and, hence, only for special occasions. I thought
that was really funny. I have been making pinaupong manok since high
school. I told him it was the easiest thing to make.
Pinaupong
manok is so named because the chicken is made to sit on a bed of rock
salt. No liquid is added; the chicken cooks in the combined steam
generated from the water content of the salt as well as its own. It
absorbs all the natural flavor of the rock salt. Traditionally, the dish
is served with a dunking sauce made with toyo (soy sauce) and kalamansi
(native lemon) juice.
The traditional way of cooking pinaupong manok is to cook it in a
palayok, the native earthenware pot. But, there’s nothing wrong with
using any large, thick stainless steel casserole. When I was first
taught to cook this dish, I was told that it was very important that no
part of the chicken should touch the metal. Hence, a large and deep
casserole. Cooking time is one hour for every kilo of chicken.
I used a pressure cooker. Cooking time was 20 minutes counting from the time the valve started to whistle.
Ingredients:
3 tbsp melted butter
3 tbsp lemon juice
3 tbsp chicken drippings (you get this when you rest the chicken, don’t use the one from the bottom of the pot)
1 tsp ginger paste
3 cloves garlic, minced
salt
Procedure
1. Generously rub chicken with salt, garlic and freshly ground black pepper inside the cavity and outside.
2. Stuff the cavity with onions, lemon grass, garlic and ginger.
3. Place 3 cups of rock salt in the bottom of an earthenware pot then
line the top with banana leaves. Place chicken in a sitting position
then place in an open flame over stove or fire burner, make sure the
rest of the chicken would not touch the sides of the pot. Cook for 2 to
2 1/2 two hours or until chicken is tender.
4. Once cooked, place chicken in a wire rack to cool, let the juices run in a container.
5. Place all sauce ingredients together in a sauce pan and simmer in low heat for 5 minutes.
6. Place chicken in a serving plate then serve with dipping sauce.
7. Enjoy PINOY DELICACY FOOD!
The secret in making a good chicken tinola is to simmer the chicken for
longer periods of time. This will let all the flavor of the chicken come
out and it also makes the chicken tender. You can also use malunggay
leaves instead of pepper leaves (or even both) to maximize the health
benefits.
Nowadays, we are trying to eat a little healthier than usual (with
occasional sweet treats of course!) and so I have decided to look back
on my heritage to try and make more Filipino style dishes that are both
nutritionally more beneficial and flavorful, too. In the Tagalog Region,
where my little island belong, a lot of our food are soup-based - with
veggies and meat added in and lots of garlic, onion, tomatoes and ginger
added for flavor! The weather may be hot outside but Filipinos will
still be seen eating Sinigang, Bulalo or Tinola. These are pretty much
comfort food for us. Very healthy 'cause we use just plain water as base
for the soup but add lots of fresh aromatics for flavor and nutrition.
There was a time, I didn't want to try Tinolang Manok - I think because I
often had this growing up and felt I ought to broaden my horizon and
try other dishes. It's been over 20 years since I have had a taste of
this marvelous soup so I thought since it's perfect for our present
diet, I decided to finally try my hand at making it....Not only did I
feel so silly because I realized I actually have missed it so much I
have done a disservice to my family by not making Tinola for them
either. At any rate, I am just happy that my husband very much enjoyed
it!
Traditionally, we use unripe Green Papaya, Upo or Patola for this dish. I
did get a green papaya but it was red when I opened it so that's not
very useful to me. It has to be a real unripe and green papaya (not just
the outside but the inside or the flesh, too). But thankfully, I found
this Opo Squash (Upo in the Philippines). It is marvelous for Asian
soups and I will be using this very often from now on.
Ingredients
2 Tablespoon Oil (I used Olive Oil)
4-6 garlic cloves, crushed
1 medium Onion, chopped
2-2 1/2 inch Ginger, peeled and chopped
1 kilo / 2.2 lbs Chicken pieces (Drumstick and thighs)*
1 Tablespoon Salt (yes that's right) or 3-4 Tablespoon Fish Sauce (to be more authentic)
Ground black Pepper or peppercorn, to taste
8 cups water
1 medium Opo Squash, peeled, quartered and sliced (or unripe Papaya, Patola and Chayote)
5-6 cups Spinach leaves
Fresh Red Chili, chopped
Pour in the 8 cups of water and bring to a boil. Lower the heat and
simmer for about 50 minutes or until the chicken is tender. I usually
cover the pan as it simmers.
Add the chopped Opo Squash and cook for another 10 minutes or until the
squash is translucent and tender. Finally, add in the spinach and just
cook until wilted, about a couple of minutes. Check the seasoning - add
more salt, fish sauce and even a little sugar to taste!
If you wish to add some heat, add a little red chili (sliced) with the
soup. If you're Pinoy - serve with some soy and fish sauce combo with a
few squeezes of lime juice (calamansi) on the side!
You can have this with rice, naturally!ENJOY PINOY DELICACY FOOD!
I've been wanting to know how to make this for the longest time. I
never realized how easy it is. I made this with prawns and didn't need
the cornstarch to thicken. Only problem I had was that the sauce kept
boiling instead of simmering, so I switched to low flame. Very tasty, in
fact my mom thinks this is better than the one in our favorite seafood
restaurant
If
you are to cook the crabs first ... Boil crab for 7-10 minutes. Clean
crab, cut body into 2 pieces. Crack remaining pieces to let the garlic
butter under the shell.
Add the cracked crab to the sauteed mixture. Mix the crab, butter, seasoning well. Cover pan for 5 minutes.
If
you are crack and clean the crabs first ... Toss the crabs in the
freezer for a few minutes to calm them down. Clean crab, cut body into 2
pieces. Crack remaining pieces to let the garlic butter under the
shell.
Add the cracked crab to the sauteed mixture. Add a 1/4
cup of water. Mix the crab, butter, seasoning well. Cover pan for 5-10
minutes, allow to steam. Mix while cooking.
Crustacean preparation:
Crack crab without cooking and add to the saute. Cook the crab until half done.
Dish out and bake it in the oven at 350 degree F for 25-30 minutes.
Kare-kare is a popular stew in Philippines that is served on special
occasions like Feast Days (fiesta), Birthdays and family gatherings. The
dish’s defining ingredient is its peanut sauce which is made out of
peanut butter, ground toasted rice and annatto seed extract this is then
cooked with variety of local vegetables and meat (usually ox tail or ox
tripe). It’s a bit pale in taste compared to other rich Philippine
dishes that’s why it is often always accompanied with a salty shrimp
paste called bagoong.
This dish probably had originated from Pampanga
as it is really popular there and every household in the said province
offer this as their specialty and have their own better versions that
stand out among the others but there are also some suggestions that it
originated from the Southern island of Mindanao where this dish is popular as well, it was said that this is one of the regal dishes of the Moro
elite who settled in Manila even before the Spanish arrival.
Another
suggestion says that it has a Japanese influence as the name “Kare-Kare”
is derived from the Japanese word “Kare” which is a Japanese word for
curry. So where this dish did really came from? Well I don’t really
know but most experts say it was from Pampanga also called the culinary
capital of the Philippines. I guess this is not for everyone due a lot of people has allergies
over nuts and if you don’t have one you might freak out with the part of
beef used. But if you are adventurous in food, this is a must try
especially for those who loves peanut butter, you will feel good about
this dish.
Ingredients
3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste
34 Ounces water (about 1 Liter)
1/2 cup annatto seeds (soaked in a cup of water)
1/2 cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper
Cooking Procedure
In a large pot, bring the water to a boil
Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
Once
the meat is tender, add the ground peanuts, peanut butter, and coloring
(water from the annatto seed mixture) and simmer for 5 to 7 minutes
Add the toasted ground rice and simmer for 5 minutes
On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
Adobo is a dish indigenous to the Philippines that involves meat, seafood or vegetable stewed in a vinegar and garlic mixture. Preparation and secondary
ingredients such as onions, peppers, bay leaves, turmeric, pineapple,
fish sauce and soy sauce may vary from one household to another, from
one region to the next. Adobo sa gata is a regional take on this
perennial favorite where the meat is simmered in the traditional vinegar
marinade and then completed with coconut milk and chilies for a
wonderful viand that’s both rich and mildly spiced.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 to 6 Servings
Ingredients
2 pounds pork butt, shoulder or belly, cut into 2-inch cubes
1 medium onion, peeled and sliced thinly
1 head garlic, peeled and minced
2 bay leaves
1/2 cup vinegar
1/4 cup soy sauce
1 cup water
1 cup coconut milk
3 to 4 Thai chili peppers, stemmed and chopped
1 tablespoon oil
salt to taste
Instructions
In
a pot, combine pork, onions, garlic, peppercorns, bay leaves, water,
vinegar and soy sauce. Over medium heat, bring to a boil for about 5
minutes. Lower heat, cover and simmer for about 30 minutes or until meat
is tender. Drain meat and reserve 1 cup of the liquid.
In
a pot over medium heat, heat oil. Add meat and cook, stirring
occasionally, until browned. Add reserved liquid, coconut milk and chili
peppers. Lower heat, cover and simmer for about 10 to 15 minutes or
until meat is completely cooked and sauce is thickened. Season with salt
to taste. Serve hot.
Puto Bumbong is a type of puto
or rice cake named after the bamboo tube in which it is steamed. It is
unusual among puto, being sticky and having a long thin shape and purple
color. The elongated shape results from the method of cooking while its
color comes from the violet pirurutong rice it is made of. It is served
with grated coconut and brown sugar. Along with bibingka , it is often served outside churches around Christmastime.
Yes, puto bumbong is such a favorite in the Philippines that
Filipinos think of Christmas in the colors of not just red and green but
also purple!
Puto bumbong, along with other favorite Filipino Christmas foods like bibingka, tsokolate and salabat,
are sold right outside the many Catholic churches in the Philippines
from December 16 to 24 each year, when many Filipinos attend the
nine-day Christmas dawn masses that start as early as 3 o’clock in the
morning.
Improvised Way of Preparing Puto Bumbong
Filipinos
living outside of the Philippines make puto bumbong with just
strainers, aluminum foil-covered heavy-duty paper like cardboard, and
pots filled with water.
Since this improvised way does not make use of bamboo tubes, then the
shape of the end-product is naturally not cylindrical but rather
cup-like.
Still, the taste is absolutely the same as the puto bumbong prepared in bamboo tubes.
Here is a trouble-free and non-traditional puto bumbong recipe that does not need a lansungan.
Ingredients for Making Puto Bumbong
banana leaves – cut into 2 square pieces
coconut meat – fresh and grated; 2 tablespoons
margarine or butter – 1 tablespoon
muscovado sugar or panutsa(sugar cane sweet) – 2 tablespoons
pandan leaves – 1 stalk
pirurutong or purple-brown aromatic sticky rice – ½ cup
white sticky rice – 1 cup
water – about 4 cups
Instructions for Making Puto Bumbong
Get the moist rice mixture from the muslin or cheese cloth and place it in a large-sized mixing bowl.
Crush the rice mixture by hand until its texture becomes consistent.
Place pandan leaves into a pot.
Pour water into the pot.
Place the heavy-duty paper covered with aluminum foil on the lid of the pot.
Apply butter or margarine on the small-sized strainer.
Fill the small-sized strainer with the rice mixture.
Fit the small-sized strainer into the hole at the middle of the heavy-duty paper.
Cover the pot and let the mixture steam for 60 seconds or up to two minutes.
Scoop out the steamed rice cake and place on banana leaves.
Flavor the rice cake with muscovado sugar or panutsa, butter or margarine, and grated meat of fresh coconuts.
Voila! Your puto bumbong is ready to eat. Have a merry Christmas!
As you can see, my username is Jellycake. I just made it up because it
sounds cute and when you combine the two things together, I think it is a
very nice results. Just imagine jelly plus cake? Isn't it yummy? This
just made me wonder though. Is there really such a thing called a
jellycake? I know there are cakes with a gelatinous layer on top with
fruits but it has another name. I wonder if there is really a dessert
with a name of jellycake. If there is none, I guess I could create one
and name it like that. Haha. Anyway, for me, a cake like this would be
very yummy. I love sweets and I love the balance of different textures
so this would be interesting.
Have you ever tried a cake with a jelly on top? Or have you created one?
Wouldn't it be a great idea for Christmas when you will bake a cake and
put a gelatinous layer on top composed of different Christmas colors
and incorporate lots of fruits like peaches and berries inside? For me,
that is already heaven. Creative and sweet!
My craze for Jelly Cakes began on my 10th Birthday when a Jordanian
neighbour of ours taught mom to bake a completely vegetarian jelly cake.
All you need is curd to substitute eggs and vegetarian strawberry
flavored gelatin powder. Lets get started now.....
Don't be tempted to eat the cake until it has stood for two days. This
seasoning allows the moisture from the filling to soften the cake
layers. This cake also freezes well.
INGREDIENTS:
1/3 cup vegetable shortening 1/2 cup sugar 1 large egg 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk 1/2 cup molasses 2 1/2 teaspoons sugar Dried Apple Filling
PROCEDURE
Beat shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 5 to 7 minutes. Add egg, beating until yellow disappears. Combine flour and next 3 ingredients. Stir together buttermilk and molasses in a large measuring cup. Gradually
add flour mixture to shortening mixture alternately with buttermilk
mixture, beginning and ending with flour mixture; beat until blended. Divide
dough into 5 equal portions; place each portion in a 9-inch greased and
floured cake pan or cast-iron skillet, and firmly press with floured
fingers into pan. Prick dough several times with a fork. Sprinkle each layer evenly with 1/2 teaspoon sugar. Bake at 400° for 10 minutes or until golden brown. (Only bake layers on one rack at a time.) Repeat procedure as needed to bake in pans. Remove layers from pans; cool completely on wire racks. Spread
1 1/2 cups Dried Apple Filling between each layer to within 1/2 inch of
edge, beginning and ending with a cake layer. (Save your prettiest cake
layer for the top.) Loosely cover cake, and let stand 2 days at room temperature. Makes 12 to 16 servings.
Sinigang is a popular Filipino dish,it is a sour soup that uses
tamarind as it's base flavor, it can be cooked with fish,meat,shrimp and
vegetables.
Sinigang na Hipon is a Filipino sour soup dish, with shrimp as the
main ingredient. Sinigang pertains to a method of cooking soups that
incorporates souring agents.
Sinigang na Hipon is easily prepare
by cooking the shrimp and vegetables in boiling water. The souring agent
(whether natural or in powdered form) are added in the middle of the
process. The commonly used souring agent is tamarind. However, other
fruits such as guava, tomato, bilimbi (known as kamias), green mango,
pineapple, and wild mangosteen (santol) can also be used.
For this particular soup we will be using shrimp as the main
ingredient. Instead of using real tamarind,we can use packets of
tamarind seasoning mix, I prefer to use "Maggi Magic Sinigang" mix,so
far of all the instant mixes I've tried this one has the most natural
delightful sourness,but of course you can also use Knorr or Mama Sita
brand. Detailed instructions after the jump.
Ingredients
1/2 kilo shrimp to 1 1/2 pack Sinigang mix if you want it super sour
1 big Onion (diced)
2 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (String beans)
1 bundle Kangkong (cut into 2″ long)
3 pieces long green pepper
5 cups water
Procedure
Pour the water in a large cooking pot and bring to a boil
Add onions and tomatoes and cook until texture becomes soft
Put-in the sinigang mix and simmer for 2 minutes
Add the banana pepper and string beans and simmer for 3 minutes
Add the shrimps and fish sauce then simmer for 5 minutes
Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
green onions
3/4 c soy sauce
3/4 c vinegar
3-4 pieces of star anise
3/4 c brown or white sugar
4-5 cups of water (you may add more if the pork in not yet tender)
bok-choy for garnishing
PROCEDURE
Rub the green onions onto the pork butt. Heat 2 tbsps of cooking oil on a skillet. Brown all sides of the pork. Set aside.
Caramelize sugar in another pot. Add all the ingredients except the bok
choy. Let it boil. Put the pork butt in. Reduce heat when the pot is
boiling and cook until the meat is tender. It usually takes 2-3 hours
before the meat is tender and for it to have the melt-in-your mouth
softness.
Stir fry the Bok-choy and use it to garnish the Pata-tim. Have a cup of
steamed white rice and you are ready to enjoy the melt-in-your mouth
goodness of Pata-Tim. Happy cooking!enjoy PINOY DELICACY FOOD!
This the season so here is a different cookie recipe to make during the
Christmas Season and all thru the cold winter months. Just smelling this
cookie bake, sends heavenly ginger, cinnamon, and clove smells
throughout your home. Here is the recipe:
INGREDIENTS:
2 1/4 C. flour
2 tsp. Baking soda
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Cloves
1 C. brown sugar
3/4 C. oil
1/4 C. Molasses
1 egg
PROCEDURE
PROCEDURE
Stir together the first 5 ingredients and 1/4 salt. Combine remaining
ingredients and beat well. Add dry ingredients to beaten mixture and
beat well. Form dough into 1 inch balls. Then roll each ball in loose
sugar on a plate then place each roll on ungreased cookie sheet 2 inches
apart. Bake in 375 degree oven for 10 minutes. For softer cookies bake
only 8 minutes. Let cool and serve. Makes 48 cookies.
These cookies can be given as gifts with attached recipe, given to
neighbors, for bake sales, or just a good family treats. Enjoy! Ho, Ho,
Ho!
2 1/4 C. flour
2 tsp. Baking soda
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Cloves
1 C. brown sugar
3/4 C. oil
1/4 C. Molasses
1 egg
Stir together the first 5 ingredients and 1/4 salt. Combine remaining
ingredients and beat well. Add dry ingredients to beaten mixture and
beat well. Form dough into 1 inch balls. Then roll each ball in loose
sugar on a plate then place each roll on ungreased cookie sheet 2 inches
apart. Bake in 375 degree oven for 10 minutes. For softer cookies bake
only 8 minutes. Let cool and serve. Makes 48 cookies.
These cookies can be given as gifts with attached recipe, given to
neighbors, for bake sales, or just a good family treats. Enjoy! Ho, Ho,
Ho!
Another term for Tokneneng is Kwek-kwek but they have difference then. Tokneneng is made from chicken eggs or duck eggs while kwek-kwek is made from quail eggs in tagalog " itlog ng pugo". But because of their similarity to each other many people calling Tokneneng as Kwek-kwek or vice versa. For just reality Kwek-kwek is the baby version of Tokneneng.
Tokneneng and Kwek-kwek you can buy it anywhere. You don't need to go in a fancy and classy restaurant. It's one of my favorite food when I was in college days. Best to cross the hunger in tagalog " maganda pangtawid gutom" hahah. Heres the photo bellow example of Tokneneng and Kwek- Kwek.
PROCEDURE HOW TO PREPARE
INGREDIENTS:
1 dozen of eggs either duck eggs or quail eggs
Corn flour for coating SAUCE:
Bamboo Stick (small) 1/4 cup of rice vinegar
Vegetable oil for frying 3-4 tablespoon of brown sugar
1/4 cup of ketchup
BATTER: 2 teaspoon soy sauce
1 cup of flour
1/2 cup of water
Minimal amount of salt and pepper
Red and Yellow food colouring
DIRECTIONS
Boil the eggs into the pan for 10 minutes. Remove the pot and wait to be cool then peel the shells.
Prepare the butter by dropping the red and yellow food coloring into the water until it become orange color. Add salt and pepper to the salt. Pour the water into the bowl of flour then mix it, stop when there's no lumps.
Heat the oil in a wok until its hot. Put the peeled eggs into the mix flour with full couted and deep fry into the wok until the batter is become crispy. Remove with slotted spoon and put into the paper towels.
TaDAaa...... then serve the finished product kwek- kwek or Tokneneng with side dipping sauce.
Balut it is a boiled duck or chcken fertilized egg and its popular food here in the Philippines and part of Asia,which is china, Cambodia and Vietnam. Balot is nearly-developed embryo inside that is boiled eaten in a shell. Nutritionist expert believed that it is Aphrodisiac a substance that increases sexual desire and considered as a good source of high protein and hearty snacks. Other people's opinion Balut is considered as one of the exotic food in Asia.
Balut usually sold at night in the regions where they are available by street vendors and don't need to go in a fancy restaurant . Balut makers also called "mangbabalut" in Pateros ( part of manila in Philippines) renowned for their careful selection and incubation of the egg. Balut are kept warm in the sun and stored in basket to retain warmth. The best age of egg to make balot is nine days after the eggs are held to light to reveal the embryo inside. Approximately eight days later the balut are ready to be cooked sold and eaten.
If the duck eggs are not properly developed after nine to twelve days as sold as penoy, which look smell and taste and similar to a hard boiled egg.
I loved to eat balut especially if the balut is " wrapped in white" (balut sa puti) preferably 17 day's Philippines ideal balut. Because the chick of it is not old enough to show its beak "tuka" in tagalog, feathers or claws and the bones undeveloped. It's yummy together with salt and spicy venigar.
Many pregnant women craving in a yucky- yummy delicious balut. And other people believe that eating balut can cause for their babies becomes hairy or hirsutism later in life. And for the foreigners it is a fear factor dealing to eat balut and macho- measure of intestinal fortitude.
Taho this is what we loved. Filipino delicacy street food sold by peddlers called here in the philippines "magtataho". It is coagulated soya drink with delicious caramel also called "arnibal" on the topped and tapioca pearl in tagalog it's called sago. Taho is made from process soy beans, you may also use a super soft tofu and dark brown sugar for the caramel and tapioca pearls that you can buy anywhere either wet market or dry market.
I remember when I was a child. I always wait the peddlers (magtataho) was named Kuya Boyet at 8:00 in the morning to come in front of our house shouting "taho !!!! taho!!!!! kau dyan!!!! and preparing a cup a big one cup and will give it to him. Before it's only cost P5 pesos but now it's cost P10 pesos to P20 pesos and still affordable price . It's yummy and so delicious to taste. Not only a child love this street food even my Mama and Papa loved it so much and always told that "this taho even consider it as a cheap food it is a good source of vitamin good for our body".
Taho is originated in China. And I found out that Soft Tofu called in the Asian market as Soy pudding.
These are the ingredients how to make home made taho:
Extra Soft Tofu or Soy pudding
Vanilla Extract
Tapioca Pearl
Brown sugar
Rinse the soaked tapioca pearls and put it in the pan. Add enough water good for the pearl and simmer up to 10 to 15 minutes until it becomes transparent then set aside.
For making the caramel or the arnibal you need to do, is to mix water and brown sugar and simmer until the sugar fully dissolved and turn off the stove and put the Vanilla extract on it.
Put the Extra Soft tofu or Soy pudding into the microwave for a couple of minutes or steam until warm
And lastly put 2 to 3 tablespoon and serve it hot. And if you don't like hot taho, put Taho in the refrigerator until it's cold and served.
As an Additional information. In Baguio there's a kind of Taho Strawberry Flavor.
