Ingredients with Measurements:
- 6 balut eggs
- 6 cups of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of fish sauce
- 1 teaspoon of soy sauce
- 1 teaspoon of vinegar
- 1 teaspoon of sugar
- 1 cup of spinach leaves, chopped
- 1 cup of green onions, chopped
- 1 cup of cilantro, chopped
Special equipment needed:
- Large pot
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Boil the balut eggs in a pot of water for 20 minutes. Remove from heat and let cool. Peel the eggs and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the boiled balut eggs to the pot and stir to combine.
4. Add the water, salt, black pepper, fish sauce, soy sauce, vinegar, and sugar to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let simmer for 10 minutes.
6. Add the chopped spinach leaves, green onions, and cilantro to the pot. Stir to combine.
7. Let the soup simmer for an additional 5 minutes.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 3g
Cholesterol: 350mg
Sodium: 800mg
Total carbohydrates: 5g
Dietary fiber: 1g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- You can use chicken or vegetable broth instead of water for a richer flavor.
- You can use any leafy greens instead of spinach, such as kale or bok choy.
- You can use any fresh herbs instead of cilantro, such as parsley or basil.
Variations:
- You can add diced tomatoes or tomato sauce to the soup for a tangy flavor.
- You can add sliced mushrooms or diced potatoes for a heartier soup.
- You can add a can of coconut milk for a creamy soup.
Tips and tricks:
- Make sure to peel the balut eggs carefully to avoid breaking the yolk.
- You can add more or less water depending on how thick you want the soup to be.
- Adjust the seasoning to your taste by adding more salt, pepper, or vinegar.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro, green onions, or sliced chili peppers.
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Grilled or roasted vegetables, such as asparagus or broccoli.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
Make sure to boil the balut eggs for at least 20 minutes to ensure they are fully cooked and safe to eat.
Food history:
Balut is a popular street food in the Philippines and other Southeast Asian countries. It is a fertilized duck egg that is boiled and eaten with salt or vinegar.
Flavor profiles:
The soup has a savory and slightly tangy flavor from the balut eggs, fish sauce, and vinegar. The spinach and herbs add a fresh and earthy taste.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Philippine