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Anyone from the Philippines here? - Page 30

post #436 of 444
Damn, I missed eating balut and penoy so much.
post #437 of 444
Quote:
Originally Posted by wuwhere View Post
 

Balut, originated in the Philippines.

 

The ultimate origin is from China actually, as the idea of eating fertilized egg originated from there, and spread around Asia with their traders and pirates. The Chinese however cooked it very differently (I think they wok fried them originally). The most popular way of preparing it - boiled and of course there's the embryonic fluids turning into that tasty broth - is what was pioneered in the Philippines and spread to Malaysia, Indonesia, and of course Vietnam (from which it spread around Indo-China) - we used to get balut in the US from Vietnamese groceries before Filipino groceries started opening everywhere.

 

Now you can go to restaurants and find Balut Tempura, but if you really have a death wish, sauteed in duck fat served in the same cast iron pan they were cooked in.

post #438 of 444

mmm.....or cook it with taba ng talangka (crab fat) with cream that's been emulsified. And that's just for appetizer. Follow that with crispy binagoongan (fried pork in shrimp paste), crispy pata (deep-fried pork knuckles) and Kare-kare (ox tail, tripe and veggies in sweet peanut sauce). Dessert: tons of Lipitor.  Yum! Heart attack central.


Edited by raypin - 7/12/15 at 6:21am
post #439 of 444
Quote:
Originally Posted by raypin View Post
 

mmm.....or cook it with taba ng talangka (crab fat) with cream that's been emulsified.. Heart attack central.

 

I'd do that with tiger prawns cooked along with the balut, then serve them alternating on the large plate. After pouring the sauce over, I'll sprinkle some bacon bits, or toasted beef fats. And then that would be the appetizer for grilled panga ng (jaw of) tuna, or Crispy Pata, and later washed down with Bulalo. I use beef intestines along with the usual bony bits for that.

People think American food will kill you but they haven't discovered real Filipino food yet. :D If I was Anthony Bourdain's tour guide for that show I'm going to top his indigestion from overeating in Vietnam with either gout or heart attack.


Edited by ProtegeManiac - 7/12/15 at 6:24am
post #440 of 444

mmm.....lmfao !

post #441 of 444
Quote:
Originally Posted by ProtegeManiac View Post
 

 

I'd do that with tiger prawns cooked along with the balut, then serve them alternating on the large plate. After pouring the sauce over, I'll sprinkle some bacon bits, or toasted beef fats. And then that would be the appetizer for grilled panga ng (jaw of) tuna, or Crispy Pata, and later washed down with Bulalo. I use beef intestines along with the usual bony bits for that.

People think American food will kill you but they haven't discovered real Filipino food yet. :D If I was Anthony Bourdain's tour guide for that show I'm going to top his indigestion from overeating in Vietnam with either gout or heart attack.

 

Let Anthony Bourdain eat balut sprinkled with minced sili labuyo in broad daylight then wash it down with a shot of marka demonyo gin. :eek:

post #442 of 444
Quote:
Originally Posted by wuwhere View Post
 

 

Let Anthony Bourdain eat balut sprinkled with minced sili labuyo in broad daylight then wash it down with a shot of marka demonyo gin. :eek:

 

I'll add hemorrhoids and liver cirrhosis to that list of possibilities :D 

post #443 of 444

mmm.....I laughed my ass off when Dr. Manny of Fox News was coerced by his show's co-hosts to eat balut. Damn, never in my life have I seen a white guy so scared  (he was ashen-white after eating just a tiny bit of this delicacy). Personally, I'm not a fan of balut/penoy. The only fertilized eggs that I crave are Chinese century eggs. The ones that I've tasted in Taiwan and Hong Kong are just so super yum.  

post #444 of 444
Quote:
Originally Posted by raypin View Post
 

mmm.....I laughed my ass off when Dr. Manny of Fox News was coerced by his show's co-hosts to eat balut. Damn, never in my life have I seen a white guy so scared  (he was ashen-white after eating just a tiny bit of this delicacy). Personally, I'm not a fan of balut/penoy. The only fertilized eggs that I crave are Chinese century eggs. The ones that I've tasted in Taiwan and Hong Kong are just so super yum.  

 

Century eggs are more like "fermented" bro, not fertilized :tongue_smile: Fowls (not sure if it's true for all birds) drop eggs like some mammals have periods, that's why you can have a thousand chickens dropping eggs for human consumption even without a single rooster. No chicken egg sold for consumption, even before they're irradiated, can be warmed by any chicken (or any other heat source for that matter) and eventually hatch. They'll just rot...well, unless you drop them in the right kind of soil and chemical mixture to make Century Eggs.

 

With ducks, they allow the males to mate with the females, and then we eat them. Basically, we eat the period of chickens, while we forcibly abort ducks and then eat that.

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