balot and penoy

[african888]

anyone knows how to cook balot and penoy??
pa share naman po tips nyo

thanks

[CVT]

Di ba nilalaga lang iyan????

18.8k:dance1:

[african888]

yup pero how long, balot is 30mins daw, dont know abt penoy

Di ba nilalaga lang iyan????

18.8k:dance1:

[shadow]

Bili ka na lang...Kung ilan lang naman kakainin niyo


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[Sugar_Kane]

Yup laga lang. Akala ko naman pano gumawa ng balot at penoy. Tinatapat pa ata sa bulb yan e. very tedious.

[voaquino]

A balut is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, China, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, baluts are mostly sold by street vendors at night in the regions where they are available. They are often served accompanied with consumption of beer. The Filipino and Malay word balut (balot) roughly translates to mean “wrapped”.


Here is the step by step process


1. Prepare a big wooden box; line this with heated rice hull at the bottom about 6-8 inches thick.
2. Arrange the eggs in bags of about 20-50 pieces each, put them on the heated hull and cover again with the same thickness of heated hull.
3. Cover the box very well so as to prevent quick loss of heat.
4. Every morning inspect the eggs to see if the rice hull needs reheating. The hull must be about 38°C.
5. On the third day, examine the eggs against a bright light to see if the germ plasm has developed. This is the part of the egg that becomes the chick if the egg is fertile. If no germ plasm develops remove these eggs. These are sold as penoy. Put back into the heated hull those eggs with germ plasm.
6. On the 13th day examine again the egg against the light. Remove the eggs without germ plasma. At this stage, those with developing germ plasma are the “balut sa puti”.
7. On the 17th day the chicks will be growing little feathers. These may now be cooked.
For Commercial Scale: The process is the same except that an incubator is used instead of heated rice hull.


for Penoy it only has a 1 day incubation as it will not grow chicks, for penoy basa cook it soft boiled and hard boiled for penoy tuyo.

[shadow]

Bili na lang


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[Sugar_Kane]

Masarap yung galing Pateros

[kenzie]

Dito sa may Kanto namin kay aling " Waning " masarap balot me libre pa chismis kapag nagtanong ka kung may hinahanap kang tao o tsiks alam nya kung dumaan na o hindi pa hehe

[Sugar_Kane]

hahaha! I wish we had someone like that in our neighborhood. That would be very amusing until you become the topic

[CVT]

May bilihan niyan sa may Sta Maria Bulacan.... Malapit sa tulay..... Champion!!!

[Retz]

meron ata balak si TS mag put up ng balot at penoy business.

[kenzie]

hahaha! I wish we had someone like that in our neighborhood. That would be very amusing until you become the topic

Hahaha right on

[CVT]

Sa Victoria, Laguna (along the National Road),- may bilihan ng balot, penoy, itlog, kinulob na itik at iba pa...

Champion din!

19.1K:insomnia:

[greenlyt]

^ yep may nakausap ako dati na from Victoria Laguna years ago gusto maki partner sa food business namin, he told me then that Victoria Laguna surpasses Pateros as the balut capital of the Philippines

[1D4LV]

poochix, nag crave tuloy ako bigla sa balot.

[_Qwerty_]

parang naglalaga lang yan.. ang importante dyan yung age nung egg for penoy and balut..

[Retz]

kay manong balut na lang bumili may samahan mo na din chicharon bulaklak.

[holdencaulfield]

masarap daw yung malaki yung bird pero wala pang masyadong buhok
ni balot.

itlog ni pugo masarap din daw.

sabi dito sa parlor.

[Retz]

^

kwek kwek sir. sarap nyan.