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

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

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

pinoy (penoy itlog manok)

pinoy -  (pi-nóy; Cebuano delicacy) [n.] unfertilized chicken egg. 

 

a.k.a. pinoy Bisaya in Cebuano
penoy itlog manok and pinoy Bisaya in Tagalog and other local languages

A variation of Filipino "penoy" boiled egg that is made with brownish Caber chicken eggs.

For the past 5 years now, it is now gaining popularity in Visayas, particularly in the downtown district of Cebu City, such as in Carbon Public Market, Fuente Osmeña, and Taboan.

It can also be found now in Iloilo City and Bacolod, as well as in Cagayan de Oro City of Misamis Oriental (Mindanao). Also in Tacloban City, Lucena City (Quezon), Silay City (Negros), and sometimes even in Bambang (Manila) and Alabang (Muntinlupa). 

The Visayan PINOY and BALOT eggs are getting more popular than its predecesssor, the duck egg penoy.

It tastes quite similar to an ordinary boiled chicken egg, with no bad smell.

A dipping sauce of spiced-up vinegar sprinkled with or pressed on rock salt, a zest is added to it.

Similar to balut penoy, opinions as to whether or not pinoy is Haram (forbidden) in Islamic law differ from various schools of thought. 

It is unclear if this unfertilized egg is just similar to a fresh chicken egg that can be taken as food.  

There are those who would say that considering the chick and its blood are not yet formed in the egg. Thus, pinoy and/or penoy can be taken as food, because only those living animals that are not killed without slaughtering and whose blood was not shed are considered Haram. 

To be safe, it is advisable to ask first if that Muslim would gladly accept a pinoy egg.

Related posts:

Penoy


Orange egg barbecue

Ebun a barag

Guinness largest serving of balut in Pateros

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

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

ebun a barag

A bowl of boiled (half-cooked) ebun a barag presented during the sneak preview of MarQuee Mall's "Big Bite! The Northern Food Festival" in Angeles City last week

ebun a barag - (e-bun a ba-rág; Capampangan exotic food) [n.] monitor lizard’s egg. 

Other local names:

• itlog ng bayawak in Tagalog
• itlog sa halo in Cebuano 
• itlog sa hawo or itlog sa haw in Boholano 
• illuk alivo in Itawis

This is the egg of the Capampangan monitor lizard (scientific name: Varanus bitatawa) they called barag or what is known as bayawak in Tagalog.

The pliant shell of the egg would shrink after it is boiled (half-cooked) causing the surface to dent 

The taste of ebun a barag is agreeable.  It reminisces the taste of masabaw na balut penoy. A friend, Kenny Ngo of  Life is Kulayful gestures with approval after trying ebun a barag.

Another friend, Az Coladilla of Azrael's Merryland Blog, seems to be fascinated also by the ebun a barag. A rare exotic delicacy of Pampanga.

Its egg yolk is cream-colored and the egg white is transparent. 

The yolk is creamy-white and does not hold any shape. When squeezed out, the yolk would flow like toothpaste. The albumen (egg-white) is transparent and coagulating like that of chicken egg and flow thin (watery) 

The Capampangans would boil the bayawak’s (monitor lizard’s) egg as malasado (half-cooked)  and eat the cooked egg by puncturing a hole on the top side of the shell and then squeezing the pliant shell. The egg’s content is often spread on hot, freshly cooked rice.

The pliant shell of spent egg would just deflate like a busted pingpong ball. Unlike the shell of chicken egg, the shell of ebun a barag  would not crack or brittle 

It tastes similar to the balut penoy egg that is masabaw (moist and juicy)

RJ Ledesma, co-founder of Mercato Centrale, sips ebun a barag during the sneak preview of MarQuee Mall's "Big Bite! The Northern Food Festival" in Angeles City last week. 

Related posts:

Balot itlog manok

Orange egg barbecue

Balut

Guinness's largest serving of balut in Pateros

References:

• National Geographic, “Giant, fruit-eating monitor lizard discovered in the Philippines” Ed Yong, April 7, 2010, https://www.nationalgeographic.com/science/article/giant-fruit-eating-monitor-lizard-discovered-in-the-philippines

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Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico  

penoy

penoy – /pé-noy/ Tagalog [Metro Manilan, Lagueño and Bulaqueño), Batangueño, Cebuano, Boholano, Waray, Ilonggo, Bicolano, Ilocano, Pangasinense, and Capampangan egg/delicacy; dw Tag. balut [wrap] + pino [fine] > Pinoy [Filipino] [n.] unfertilized duck egg.

Other local name:

•  a.k.a. balut penoy in Tagalog

It is a duck egg that remains unfertilized after undergoing the incubation period.

The unfertilized duck egg has no yolk formation when screened through the candling process or that procedure where each egg is held against a lighted candle (old method) or electric bulb (modern method).

The unfertilized eggs are sorted out as the by-product in the production of balut sa puti and then kept warm in rice husk for several days before they are sold as a hardboiled eggs.

Instead of having a semi-fully developed chick, a penoy egg would only produce a mass of plain white and yellow embryos. Thus, when boiled, the white portion would solidify and the yellow mass would just coagulate.

There are two kinds of boiled balut penoy: the masabáw (soupy) and the tuyô (dry).

The masabaw is produced by keeping duck eggs in rice hay or incubating them for up to 12 to 13 days. When boiled, masabaw is not actually soupy but rather very moist, creamy, and a bit slimy that can be slurped readily after having sprinkled with a pinch of salt or doused with spiced-up vinegar.

When incubated further for a day or more, the penoy egg would become tuyô or quite dry and appear to be like an ordinary boiled chicken egg only that the white and yellow parts of the embryo are not holding any regular shape, sometimes it appears semi-scrambled.

Penoy egg would become tuyô or quite dry and appeared to be like an ordinary boiled chicken egg only that the white and yellow part of the embryo are not holding any regular shape, sometimes it appears semi-scrambled.

To easily distinguish masabaw from tuyo, vendors would put a distinguishing mark on the shell of balut penoy. For the masabaw, a straight vertical line is drawn around the shell, or sometimes the letter “S” is written for sabaw (soup) or “M” for masabaw (soupy). A crosswise or spherical line is drawn around the egg to indicate that balut penoy is tuyô.

A douse of vinegar and a sprinkle of salt are the usual condiments used when eating balut penoy.

Due to the limited supply of duck eggs, commercially produced brown chicken eggs are now fast becoming a substitute for making balut penoy which is called penoy itlog manok or pinoy in Visayas.

However, there are mischievous balut penoy makers who would pass on the white chicken eggs as brown chicken eggs by putting light brown artificial coloring on the shells of white chicken eggs, such as dipping them in coffee

Photo shows balut penoy sold on the stall of a sidewalk vendor under the viaduct in Alabang, Mutinlupa City. The eggs with no markings are balut sa puti. Shown also in the photo is a bottle of spiced vinegar and container that holds grains of salt. Vinegar and salt are the usual condiments used when eating balut

Crossing spherical line or a line drawn across around the egg would indicate that these penoy eggs are tuyo.

A straight vertical lines are drawn for the masabaw. Sometimes, letter “S” is written, which stands for "sabaw"

A bucket of shelled penoy readied by a night vendor under the pedestrian overpass along Zapote Road in Alabang, Muntinlupa City. These would be dipped in orange-color batter, then deep fried to become kwik-kwik.

Opinions as to whether or not penoy is Haram (forbidden) in Islamic law differ from various schools of thought. 

It is unclear if this unfertilized egg is just similar to a fresh chicken egg that can be taken as food.  

There are those who would say that considering the chick and its blood is not yet formed in the egg, penoy can be taken as food because only those animals that are not killed without slaughtering and their blood are considered Haram. 

To be safe, it is advisable to ask first if the person to whom the penoy egg would be served would accept it gladly.


See Index of Entries here

Related posts:

Balut

Balot itlog manok

Pinoy (penoy itlog manok)

Orange egg barbecue

Ebun a barag

Guinness largest serving of balut in Pateros

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

If you liked this post and our site, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

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

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico