Comments on: Balut, penoy

By: No more turon and balut hawkers — A cook's journal

No more turon and balut hawkers — A cook's journal — Tue, 12 Jul 2011 16:08:31 +0000

[...] around in the afternoon and call out in their sing-song voices. When the sun sets, it’s the balut vendors’ [...]

By: Itlog na maalat (salted eggs) | Food trips & events

Itlog na maalat (salted eggs) | Food trips & events — Sun, 28 Feb 2010 03:22:12 +0000

[...] duck eggs, the same kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true [...]

By: No more turon and balut hawkers | Short tales, large pics

No more turon and balut hawkers | Short tales, large pics — Wed, 17 Feb 2010 09:44:37 +0000

[...] around in the afternoon and call out in their sing-song voices. When the sun sets, it’s the balut vendors’ [...]

By: Penoy and Sugarcane juice. « Embracing Everyday

Penoy and Sugarcane juice. « Embracing Everyday — Sun, 19 Jul 2009 12:25:33 +0000

[...] left rather early and traffic was light. I wasn’t particularly hungry, but I just had to have Penoy deep fried in some orange batter drizzled with vinegar and a glass of just squeezed sugar cane [...]

By: Adobong balut | Filipino food | Home-cooking rocks!

Adobong balut | Filipino food | Home-cooking rocks! — Sat, 28 Feb 2009 04:41:46 +0000

[...] but the hard white stone but only if the duck is small and covered in soft egg white (see balut photo). If it looks too large, has feathers and bones that I have to spit out, I [...]