This image says it all. I've completed the Phaal Challenge at Brick Lane Curry House in NYC...although, my stomach wasn't enjoying the festivities. I did get my free glass of beer to cool down whatever was left in my throat and stomach. At the end, my stomach was hurting, and I felt like I had a curry hangover. I now have the title PCM, a.k.a Phaal Curry Monster!Tuesday, March 23, 2010
This image says it all. I've completed the Phaal Challenge at Brick Lane Curry House in NYC...although, my stomach wasn't enjoying the festivities. I did get my free glass of beer to cool down whatever was left in my throat and stomach. At the end, my stomach was hurting, and I felt like I had a curry hangover. I now have the title PCM, a.k.a Phaal Curry Monster!
Thursday, March 11, 2010
Balut...
Hi, it's been a while since my last blog, and I have something very interesting to share with you.
When I was growing up, my dad, on occasion, would bring home duck eggs. These were a delicacy! I didn't think too much about what I ate as long as it tasted good. Not until I was older that I learned that these were 2 week old ducklings that was starting to grow feathers and you can even see a beak. Just thinking about this makes my mouth water. Move over Andrew Zimmern!
In the Phillippines, they're called Balut. Some say it is an aphrodisiac. Anyway, these eggs are prepared by putting the eggs into a pot of cold water and brought to a boil, then continued to boil for 20 minutes.
How to eat: The shell is pretty thick so crack it with the back of a spoon and peel away the shell. There is an inner skin, part of the amniotic sac, that you remove to expose the "soup." Drink the soup...mmm... There it is...the duckling...only 3-4 cm long. Sprinkle a little salt and pepper and a few leaves of Rau Ram (a Vietnamese herb that I like to eat with these eggs). Scoop up some of the yolk and the duckling. Continue with the S&P and herbage with the rest of the yolk. You can't eat the white, because it's too hard. Who wants seconds?? I do!!
When I was growing up, my dad, on occasion, would bring home duck eggs. These were a delicacy! I didn't think too much about what I ate as long as it tasted good. Not until I was older that I learned that these were 2 week old ducklings that was starting to grow feathers and you can even see a beak. Just thinking about this makes my mouth water. Move over Andrew Zimmern!
In the Phillippines, they're called Balut. Some say it is an aphrodisiac. Anyway, these eggs are prepared by putting the eggs into a pot of cold water and brought to a boil, then continued to boil for 20 minutes.
How to eat: The shell is pretty thick so crack it with the back of a spoon and peel away the shell. There is an inner skin, part of the amniotic sac, that you remove to expose the "soup." Drink the soup...mmm... There it is...the duckling...only 3-4 cm long. Sprinkle a little salt and pepper and a few leaves of Rau Ram (a Vietnamese herb that I like to eat with these eggs). Scoop up some of the yolk and the duckling. Continue with the S&P and herbage with the rest of the yolk. You can't eat the white, because it's too hard. Who wants seconds?? I do!!
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