To tell you honestly I too am not a big fan of balut, its just that this is one is an exotic food that Filipinos especially beer drinkers loves to eat. I only eat the red part, and drink the broth which surrounds the embryo. I don’t eat the white part which is too hard for me, and the chick which is too gross for me. But most Filipinos do. I am just too picky with what I eat. I even saw this as a part of a challenge in Fear factor, and it did gross out the contestants.
Balut is sold in the Philippines by ambulant vendors who yell in the streets, “Ba-luuuuuuuuuut!”. Some vendors though sit in one corner of an alley and the customers go to them. But in this generation you can buy it easily even in malls- balut eggspress, see pics below.
Though some balut-eaters prefer chili and vinegar to complement their egg, most often they are eaten with a pinch of salt. Pateros are renowned for their careful selection and incubation of the eggs. The age of the egg before it can be cooked is a matter of local preference. The perfect balut is 17 days old, at which point it is said to be balut sa puti (“wrapped in white”).

more about balut…


Siomai is a traditional Chinese dumpling. And a popular merienda or dish in the Philippines. Ranging from 2 pesos/pc upto 30 pesos/order. Hanggang dun pa lang ang nabili kong siomai, at kung may mas mahal pa dun ay aking hahanapin pero malamang ay hindi bibilhin, hindi kasi kakayanin ng budget ko.

see ingredients and procedures

ginataang pugita/octopus

paborito kong ginataang pugita… yup, you have read it right pugita as in octopus po at hindi po pusit (squid)…


1 kilo Octopus

1 medium size niyog for your gata (coconut milk)

1 small size ginger (kapirasong luya)

3 pcs green chili pepper (3 piraso siling pangsigang)

a pinch of salt and msg


Making coconut milk- Coconut milk is not the juice inside a coconut, although this liquid does make a satisfying drink. Rather, coconut milk is made by squeezing the grated flesh of a coconut with some hot water resulting in a rich white liquid that looks very much like cow’s milk.
My family usually make 2 batches of coconut milk, the first one is called kakang gata, the second one is I don’t know, what its for is to pre-cook the octopus until its tender. Making kakang gata is adding a half cup of hot water to the pulp, then place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract the milk. To make the second milk is just add another 1 cup of water and repeat the process and put the milk in a casserole. Add the octopus, ginger, green chili pepper, garlic and salt/msg. Boil until octopus is tender or the milk is almost dry. Then add the kakang gata, and let it boil for 5 minutes.

Crispy Pata

Hmmm… probably one of Filipinos fave food especially as “pulutan”, but for some it’s a mouth watering delicacy simply made by frying or in my case crispy pata ala turbo.

Start by simmering the pata in plenty of salted water for a couple of hours. Throw in a whole garlic, onion, peppercorns and a bay leaf for flavor. When tender, drain and cool.

Then put it in the turbo broiler. Set the timer to 20 minutes both side, and the temp 250 celsius. Then voila, depends upon you if you want it to be more crispier add more minutes to it.


wala na yung knuckles kc kinain na ni erpats