One of my favorite street food is Balut, In the Philippines, Balut eaters prefer salt and/or a chili, garlic and vinegar (white or coconut sap).
Ingredients:
8 pcs. Balut, cooked
1 cup flour
oil for deep frying
3 cloves garlic, minced
1 cup all-purpose cream
1 1/2 tbsp Worcestershire sauce
1/3 cup chicken stock
1 tbsp. butter
2 tbsps. olive oil
salt and pepper to taste
2 sprigs spring onion, sliced 3"-long
½ tsp. fried garlic, browned
1 pack frozen mixed vegetables (carrot, peas and corn), thawed
Cooking process:
- Coat balut in flour, then deep fry and set aside.
- In a pan, saute garlic in oil and butter, then add a little flour to make a roux.
- Add in the cream and worcesterhire sauce. Add a little stock to thin out the sauce. Season with salt and pepper.
- Place fried balut in sizzling plate and pour sauce over and garnish with spring onion and fried garlic.
- Serve with mixed vegetable on the side.
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