My husband loves balut. He eats them just boiled or cooked into anything. But because of its cholesterol content and we are not getting any younger, we don’t eat it very often.
I usually prepare spicy balut adobo, as I didn’t really know any other way of cooking it. So it’s either spicy or not spicy balut adobo. Sometimes, I add wine. Whatever is available in our pantry, like laurel leaves, star anise, green onions, and the like. But it is always based in soy sauce.
Click here: Spicy Balut Recipe
But this time, I did things differently, patterned from something that I tried in a local eatery. And my husband loved it. Now, it’s his new favorite balut preparation. So now, I am sharing it with you. It is very easy and takes very little time to cook. The longest part in the preparation is the peeling of the balut. haha
Balut in Sweet Chili Sauce
4 pieces balut (whatever variant you want. I like balut sa puti)
3 Tbsps. butter
4 cloves garlic, chopped
3 Tbsps. sweet chili sauce (bottled)
1 Tbsp. Tabasco (optional)
Dash of Salt
1/4 cup water
1. Set aside the balut. Melt butter in low heat and fry the garlic for about 2 minutes. Do not brown, you don’t want the garlic to become bitter.
2. Add the balut, sweet chili sauce, Tabasco, salt, and water. If you don’t like it spicy, just omit the Tabasco.
3. Bring to a boil while constantly splashing the balut with sauce. Turn it upside down once and splash the top part again.
4. Once the sauce has thickened a bit, you may remove from heat and serve with rice or some sliced baguettes. Or serve them as pulutan!
Note: You may adjust the seasonings based on the number of balut you will use. We had four pieces–two each for my husband and myself.