i know i’ve posted about adobong balut, but i didn’t realize we haven’t had a post on the virgin balut, which, in its own category, is our country’s contribution to the world’s bizarre foods (to the detriment of china and vietnam, who have these as well).
well, anyway, i was eating at roadside isaw stand in a visayan island when a balut vendor passed by. so to complete the streetfood experience, i bought one. he was talking in the dialect and was obiously asking me a question i couldn’t understand. the isaw lady translated it for me and asked if i wanted a balut that had been fertilized 16, 17 or 18 days. apparently, the 16-day balut is the best (and had the smallest embryo) so i chose it. wow, it was a macapuno balut — yolk all around, hidden embryo, soft and chewable “bato”. the perfect balut, if there was one. best with garlic vinegar.