Balot! Balot! The cry of a man on the street. Suddenly a rushing sound from people coming from all corners of the street. If you don’t know what’s going on, that would seem a big question. What’s happening?
Since time immemorial, many knew that balot is an exotic food. How did it originate? Balot eggs are fertilized but partially developed as 18-day-old duck embryos. Hard boiled from 20 to 30 minutes, it becomes a delicacy. It is also a nutritious food high in protein and calcium.
In Metro Manila, the City of Pateros is noted for duck raising and the best at producing balot eggs in town. It had been a prosperous business for some families and there are also other provinces into the same business and had prospered as well.
Personally, we have adopted and have been used to serve balot in our small gatherings, parties, or any celebration since we are staying in a neighboring town. To date, our home parties are incomplete if we do not serve balot. My mother herself thought of a recipe to incorporate balot as a main ingredient.
Now, I am introducing that recipe with a twist adding more flavor. This is my recipe.
- Mama Sita’s Oyster Sauce
- Melt butter in the pan then put the chopped garlic.
- When garlic turns brown put Mama Sita’s Oyster Sauce, vinegar, and water.
- Let it boil for 2 minutes then add the balot and kinchay.
- Simmer for another 2 minutes.