balot itlog manok

balot itlog manok - (ba-lót it-log ma-nòk; Cebuano delicacy) [n.] boiled fertilized chicken egg. 

 

a.k.a. balot in Cebuano
balut itlog manok in Tagalog and other local languages

This Visayan delicacy is a new variation of Filipino balut egg that is made with brownish Caber chicken egg. It became popular in Cebu City a few years ago.

This 16-day-old balot itlog manok looks more gruesome than its predecessor duck egg balut. It has more feathers with fully developed legs, head, and beak. 

It started to appear in Cebu City sometime in 2012.

Along with the penoy itlog manok or pinoy, this Visayan balot is now gaining fast popularity in Visayas and in some places in Mindanao. It even reached Lucena City in Quezon province and in Bambang, Manila, probably brought and introduced by the Visayans who moved to settle in Quezon province and in Metro Manila. 

Recently, I found it on the sidewalk of the Alabang viaduct and on Montillano Street in Muntinlupa City.

This Visayan "balot" is more gruesome compared to its predecessor duck egg balut. It has more hairs (feathers) and the legs, head, and beak of the chick appear to be prominently developed already. 

It tastes quite similar to duck egg balut, but the bones are a bit tougher and the hairs are nasty. Next time you dare a foreigner to eat balut, offer this Visayan BALOT instead. Let's see how far we can scare them. hahaha!

By the way, do not dare to offer this to our Muslim brethren because a nasty and gruesome food like this is considered unclean (Haram) according to Islamic laws. Besides, living animals have to be slaughtered in a manner that it has to bleed. Otherwise, you are insulting them.

Related posts:

Balut

Penoy


Orange egg barbecue


Pinoy (penoy itlog manok)

Guinness's largest serving of balut in Pateros

Ebun a barag

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For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

duck egg casserole

These balut eggs are out in their shells and into another shells - the glass bottles.

duck egg casserole - /dak eg ka-se-rol/ Tagalog dish) [n.] shelled balut eggs cooked in casserole.

a.k.a. balut casserole in Tagalog

It is usually a soupy or saucy dish, such as the balut caldereta, balut afritada, balut a la pobre, adobo, brined, etc.

Balut eggs can also be served in several ways. When peeled off its shell, it can be cooked in tomato sauce to become balut caldereta or balut afritada, in a soup like a balut a la pobre, cooked adobo-style, or into a paste or spread for bread, as in balut pate.

Bottled duck egg casserole is a perfect way to bring balut as pasalubong for Pinoys and friends abroad.

Bottled duck eggs casserole cooked in different ways and variant of flavors on display in the grocery section of Market-Market Supermarket in Bonifacio Global City (BGC), Taguig City.

The latest innovation in balut is the bottled duck egg casserole cooked in different ways and variant flavors. There is a balut caldereta, balut afritada, and balut in brine or just boiled and preserved in a brine solution (water and salt).

Bottled egg casserole are often sold in select big supermarkets in the Philippines and are likely available in Asian grocery stores abroad.

If you cannot find one, you can make one yourself at home. It is very easy to make. What is difficult is how and where to find balut eggs if you are far from places where balut are sold.

To know more about balut eggs, click here.

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See Index of Entries here.

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

orange egg barbecue

Orange egg barbecue on display and ready for grilling at a roadside food stall in Cauayan City, Isabela. I found this while on a food hunting  one evening in March 2013.

orange egg barbecue - (o-rens eg bar-bek-kyu; Ilocano [Cauayan City, Isabela] and Ibanag delicacy) [n.] hard-boiled orange-colored eggs in a barbecue stick

Other local name: 

• a.k.a. egg barbecue in Ilocano [Cauayan City, Isabela]

The chicken eggs or duck eggs are hard-boiled, shelled, and then soaked and boiled briefly in achuete water. If achuete water is not available, water tinted with yellow-orange food coloring is used.

When I passed by the public market of Alicia, Isabela I found these bags of bugok na itlog itik (rotten duck eggs). The eggs are already shelled, colored orange, hard-boiled, and all ready for skewering into egg barbecue and grilling.

Grilling the orange egg barbecue at a roadside food stall in Cauayan City, Isabela while on a food hunting one evening last March 2013.

The tinted eggs are skewered in bamboo barbecue sticks and grilled until eggs are heated well. Egg barbecue is served with a dipping of spiced vinegar. 

Grilling orange egg barbecue on intensely hot live charcoal embers. This was my evening snack in Cauayan City, Isabela (March 2013).

 

There are at least four kinds of egg barbecue depending on the kind of egg used:

• fresh egg barbecue - using hard-boiled fresh chicken egg
• binugok egg barbecue - using the shelled hard-boiled binugok egg or chicken egg that remained unfertilized after undergoing an incubation period
  
• penoy egg barbecue - using the shelled hard-boiled penoy egg (duck egg that remained unfertilized after undergoing the incubation period)
  
• balut egg barbecue - using the shelled hard-boiled balut eggs

Cross section of orange egg barbecue served with sukang Iloko.  Also in the dipping bowl is pork barbecue. 

These pieces of egg barbecue, being sold in the public market of Alicia, Isabela, are coated with breadcrumbs. They have to be deep-fried  along with the bamboo stick then grilled afterward. The grilling is actually done to reheat the fried skewered orange eggs. Most often, grilling is skipped for those who cannot wait to bite.

Related posts:

Balut

Penoy

Balot itlog manok

Ebun a barag

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

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