Thursday, June 30, 2011

Balot: The Kanto Taste

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The name is “Balot”, not sure with the spelling since in some other places in the Philippines; they spelled it as “Balut” – an exotic food that was said to have good effects for our knees. As the Filipino saying goes pampatigas ng tuhod. I’m also not sure if proven but for me, it’s a good midnight snack.

Balot is an immature duck egg, meaning the embryo inside is almost formed but didn’t develop to hatch. The egg is boiled into a certain heat until its good for our digestion. You know sometimes it crosses my mind, “poor duckling, already dead but still killed in hot water” and then after eating: “Probably that’s they are made for”.

To those who are curious to eat, here are some things you should expect. One, expect a dead duckling inside. Yes! Indeed, a dead baby duck
covered with wet hair and has developed beak and legs. Also, be prepared as your tongue will get to play with different textures of the dead duckling body parts.

To eat, simply crack the egg. Inside is a soup that tastes like chicken soup, so don’t over do the cracking thing. After drinking out all of its soup, start tearing of the pieces of the cracked egg to show the duckling. Balot can be paired with vinegar or salt, depend on your preference, most people likes it with salt.

I tried eating it with vinegar and its mushy texture creates the after taste of the vinegar strong.

Balot becomes an eccentric food amongst all exotic food in the Philippines because of its availability in almost every corner of the country and its affordability – it is sold for about 10 to 14 php. Balot is best to eat while hot and outside our streets at night.

>>>>More Kanto Foods to come<<<<

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