Reklamo ni Miko
MY FIRST TIME EATING THE DELICACY “BALUT”
There I was, having a lovely evening with my lady. It was a bit breezy with fresh winds (it’s not my fart that I’m trying to say here—my fart is awfully not that fresh). On that particular night, we were talking about what types of street foods we have not eaten yet. At the back of my mind, I was really having second thoughts and a hard time saying what I have not eaten. If I did tell her, she would quickly reply, “Come on, let’s try it! There are a bunch of vendors waiting for you to have a taste!” Of course, she had tempting and mesmerizing expression that I couldn’t really say no to. With a brave heart, I decided to try it out. I mean, hey! There is nothing to lose if I try it, right? Or is it just me? Am I over-exaggerating my first taste of balut?
So there we were, walking around and looking for the street vendors selling this Filipino delicacy. Here in the Philippines, vendors are well known for selling all kinds of delicacies that foreigners would dare to try. Many have delightfully tried our famous balut, although it isn’t only famous in the Philippines. Other countries like Cambodia, Vietnam, and Laos also serve this delicacy.
In the Philippines, the vendors usually shout “Baluuuuuuut!” as they walk around or pedal their bicycles. They roam around in search of a place to settle and make there selling spot (no need for permits—anywhere is their territory). They are usually in crowded areas, like parks, playgrounds, street corners, and outside of schools. They can also be found in a lane or scattered in a specific area with their basket or styrofoam boxes at night markets. Balut remains the favorite snack of overtime workers and night owls, as it’s believed to be high in protein and healthy midnight snack.
The longer the days, the closer the balut is to becoming a full-grown baby duckling. On the 18th day, it has black or gray skin and cute little feathers. You can even start to see its beak, veins, and feel its heated body, unlike fried chicken. Some of us usually don’t eat the whole drumstick, but with balut, all of it is yours to swallow! The younger the balut, the softer and tenderer it is and more palatable to balut enthusiasts. As I’ve done my research and gained information from my reliable partner, she said it’s optimal to eat the 16th day balut because it’s chewier—almost a rubbery texture.
As we were walking along the sidewalks, my legs started to shiver and my skin hair stood up like it was the first time I saw a ghost up close and personal. There I was, on the verge of eating one of my most feared delicacies. As I grabbed the balut, I felt a tremendous amount of energy surging through my veins—I couldn’t control its powers. It was too much for my hooman body! It started to consume me—leaching out and draining my life energy bit by bit, just like kryptonite. Before I started to eat the balut, I used the sign of the cross and said, “Lord please give me strength and help me. You’re my only hope.”
How do you eat balut—Filipino style? Throw it at any wall, but you better catch it fast before it drops to the ground! I’m just kidding! That’s not how to open the shell. That’s more like a food fight. The first step is actually to turn it sideways and top to bottom find its empty space. You see, balut is not entirely filled with contents inside. It’s just half full, like a glass of water only filled to the middle. When you’ve found that part, slowly knock it on any flat solid surface, such as wood, concrete or your friends’ forehead (just ask them nicely). Once it’s cracked, open the shell at the narrow end and peel it off, sprinkle it with salt, and don’t forget the vinegar! It will add texture and a unique taste. Slurp out the clear sabaw, or “soup” in English (technically, it’s amniotic fluid).
MY LEGS STARTED TO SHIVER… LIKE IT WAS THE FIRST TIME I SAW A GHOST UP CLOSE AND PERSONAL. THERE I WAS – ON THE VERGE OF EATING ONE OF MY MOST FEARFUL DELICACIES.
As I ate the balut, suddenly I tasted something very different. The tiny little feathers stuck in my gums. I drank some sukang pinakurat (vinegar) which shocked my senses. The vinegar had ingredients added to make it sweeter and sourer. As I ate, it felt a little bit of rough and squishy textures at the same time. May I dare to say (in my own opinion, of course) the textures are not compatible, but the flavor is unique. It’s not like anything you have ever tasted before! You would likely be fascinated by the sensational aroma and how it catches your attention. It’s like the smell of the balut has an arm that pulls your nose towards it without you even realizing it. Suddenly, you are floating above the ground (only an inch or a little bit higher).
How does it really taste? It reminds me of the smell of a raw fish (not a dead fish—that smells worse than zombies), the flavor is a bit similar to scrambled eggs, and the temperature has a significant impact on the final taste and texture of the experience. I’m not exactly sure what the most ideal temperature is, as long as it’s not cold. I’m okay with cold or warm food, but when it comes to balut, I recommend that you pick up the most heated one—the embryo is much more concentrated in flavor and the yolk will be chalky, but moist.
That’s all there is to it, folks. Quite a tasty mix of flavors and textures, and certainly worth a try! If you’re into eggs or an egg person (does an egg person exist?), this is a delicious treat =)