INGREDIENTS:
- 4 pcs balut, cooked and peeled
- ¼ cup flour
- 2 shallots, peeled and chopped
- 1 tbsp soy sauce
- 3 tbsp oyster sauce
- ¼ cup water
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 to 3 Thai chili peppers, minced
- ½ small red bell pepper, seeded and chopped
- 1 tbsp green onions, chopped
- Black pepper, to taste
- 3 tbsp cooking oil
HOW TO COOK:
- Place the peeled balut in a bowl then lightly dredge with flour.
- Pour and heat the oil in a wide pan over medium heat.
- Add- in the balut and cook, turning once or twice, until lightly browned.
- Remove from heat and drain on paper towels.
- Remove but leave 1 tbsp cooking oil from pan.
- Add- in the shallots, garlic, ginger, chili peppers, and bell pepper.
- Cook, stirring regularly, until softened and aromatic.
- Combine soy sauce, oyster sauce, and water in a bowl.
- Stir together until well- blended.
- Add- in to pan and bring to a boil.
- Add- in the balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened.
- Season with pepper to taste.
- Remove from pan and arrange on sizzling plates.
- Garnish with green onions and serve hot. Enjoy!
IMAGE: ourvalenzuela.wordpress.com
Also try: Sizzling Bulalo
