balut adobo

Pinoys usually eat balut (also balot, boiled fertilized duck--or chicken--egg) as is: you crack the still warm egg's top shell open, taking care not to spill the really oh-so-tasty "juice" for a pleasant sip, sprinkle some salt in it (others even "dress" it with vinegar and chili), and eat the whole thing, embryo and the remaining egg yolk matter, discarding the hardened white... Oh, well, but this is not for the squeamish, though. Balut is even included in some "most bizarre food" or "yucky food" lists elsewhere. But then, balut can be prepared and presented in a variety of well, "presentable" ways. Such as being cooked as adobo.

Photo credit: thepeachkitchen.com

I really wanna try my next balut into a delicious adobo. Join me in my balut craving, there are nice balut adobo recipes at The Peach Kitchen and at Casa Veneracion, and also at the Pinoy Recipe site.



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frog adobo

I really, really miss this! It's been eons ago since my last consumption of this amphibian delicacy, that was tinola a tukak (its Ilokano name; palaka in Tagalog), froggie soup with tender chili leaves. Frog, the edible ones, is a regular fare throughout Asia, "frog legs are a delicacy in China, France, Indonesia, the Philippines, the north of Greece and in many parts of the American South, especially Louisiana," according to Wikipedia.  For some, it takes a lot of guts, will & determination, to convince them to even taste it, so much so that this food has become kind of exotic.

This is frog adobo, Ilokano version, and I'm dying, green, with envy, what with those bugi (roe) so beautifully intact!

Photo credit: blauearth.com

I want this ASAP!

Come on, we'll try the recipe at the popular Blau Earth blog!


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