1/4 c Butter
1/2 c Celery; fine chopped
1/2 c Onions; fine chopped
1/2 c Kinchay; finely chopped *
1/2 c Carrots; fine chopped
6 pc Cooked balut
6 c Chicken or beef stock;
- clarified, strained
Salt and pepper
1 ts Red wine (optional)
Kinchay; chopped, garnish
Croutons; garnish
Balut Penoy! Nothing beats the balut as the most sought after
street food. Balut is a Filipino delicacy.
Selected duck eggs are incubated until the embryos are formed but
not allowed to hatch. After about 18 days of incubation the eggs
are cooked and sold.
In a pot, heat the butter the saute the celery, onions, kinchay,
and carrots. Meanwhile, carefully peel the balut while collecting
the broth. Cut the balut into quarters.
When the vegetables are tender, add the balut. Pour in the soup
stock and reserved balut broth.
Bring to a boil then season to taste. To perk up the taste of the
consomme, you can add 1 tb of red wine.
Serve the soup hot and topped with chopped kinchay & croutons.
* Kinchay = Chinese celery. Also used to refer to cilantro
(soapweed) and Chinese parsley. - UDD
