Controversial Street Fireworks: Philippine Barut, Nanyang Civilians Daily Flavors

in the streets of the Philippines, you can always hear vendors shouting "Balut!Balut!" This snack, which is labeled as "dark cuisine" by many outsiders, is Balut (Balut), also known as duck eggs and feather duck eggs. It is controversial overseas, but it is the most down-to-earth national snack in the Philippines. Its status is like daily tea eggs and marinated eggs. It is a cheap delicacy for local people to supplement their energy and satisfy their cravings on the streets. Despite vision and prejudice, it hides the pragmatism and fireworks of the civilian diet in the tropical region of Nanyang, and it is also a traditional flavor handed down from generation to generation.

I am Lin Xia. I focus on sharing the street food and local food culture of the minority in Southeast Asia. I do not deliberately exaggerate the curiosity or avoid disputes. I only want to objectively restore the true appearance of local snacks. Although Barut has been widely discussed because of its special appearance, it is common in the daily life of Filipinos. It is a homely snack that can be seen everywhere on the commuter road, beside the market and on the way to school. Only by reading it can we understand the most real daily diet on the streets of the Philippines.

1. ingredients origin: developing duck embryo egg, authentic material selection has exquisite

barut's core raw material is duck eggs that hatch to 14-21 days after fertilization, which is also its most controversial place. At this time, in the duck egg, the duckling embryo has developed initially, with small villi, rudimentary beak and soft claws. The yolk and albumen parts are still retained, and some bones have not been completely hardened, with rich taste layers. When making balut locally, the incubation days will be strictly controlled. Duck embryo eggs of 16-18 days are the most popular. At this stage, the embryo is tender in meat, less fluff and soft bones, not too rough, and the taste is the most palatable. It is not the "fully formed duckling" misunderstood by the outside world ".

In the Philippines, Barut's production is very simple and there is no complicated process. The selected duck embryo eggs of the right age can be washed and cooked over high fire in clear water. The whole process can be boiled in clear water to retain the original taste of the ingredients to the greatest extent. The method is simple and conforms to the positioning of fast and affordable street snacks.

2. authentic eating method: the local people's exclusive opening method, fresh fragrance is not fishy

many people dare not try Barut, mostly because they don't know how to eat it for the first time, while Filipino locals eat Barut with a fixed sense of ritual, which can weaken the visual impact and highlight the flavor. The steps are simple but very particular.

First of all, the cooked Balut is knocked on the top of the eggshell, and the fresh and thick soup in the eggshell is sucked in a small mouth. This is the essence of the whole egg. The soup is warm and fragrant, without strong fishy smell, and is the favorite part of the local people. Then peel off the remaining eggshells and sprinkle fine salt, black pepper or vinegar with vinegar and garlic vinegar according to personal taste. Acidic seasonings can neutralize slight fishy and enhance the taste. Finally eat slowly, the egg yolk is dense and mellow, the embryonic meat is tender, the soft bones taste crisp and tender, the overall taste is rich, fresh and fragrant, properly processed, freshly cooked Barut, almost no pungent fishy smell, only the mellow taste of the ingredients themselves.

On the streets of the Philippines, Barut is usually sold by one at a price close to the people. The peddler pushes a cart to cook and sell. The steaming Barut is the favorite stomach-warming snack of the local people. Especially in the cool evening, a warm Barut, with dip, is the most practical taste in the city life.

3. Food Culture: Civilian Energy Recharge, Nanyang Diet's Pragmatic Choice

balut can become a Philippine national snack, the core from the local food needs and living habits. The Philippines is located in the tropics. In the early years, materials were relatively scarce, and the price of ordinary meat was high, while duck embryo eggs had high yield and low price. They were rich in high-quality protein, fat and a variety of minerals. They had a strong sense of fullness and could quickly replenish energy for the human body. It was a very cost-effective source of nutrition for the common people. Over time, it became a daily snack for all.

In the local culture, Barut is also regarded as a nourishing snack, which is loved by manual workers and ordinary people. Regardless of men, women, old and young, many people have grown up from snacks and have long been accustomed to this unique flavor. It does not have the delicacy of high-end banquets. It is just a common delicacy rooted in the market. It carries the daily life of ordinary people in the Philippines. It is a typical embodiment of the local food culture of "being pragmatic and full and using local materials". In some neighboring countries in Southeast Asia, there are similar eating methods, but it is most popular and popular in the Philippines.

4. objective food tips

to eat balut, one must choose products that are freshly cooked and have regular sources. Street vendors cook and sell the freshest products now to avoid eating spoiled and stored products for too long. For the first time, it is recommended to choose 16-18-day-old baby balut with vinegar or garlic dip, drink soup before eating meat, weaken visual attention, focus on taste, and be more acceptable. Balut has high nutritional density and strong satiety, moderate consumption can be, gastrointestinal sensitive people can try as appropriate.

Every local snack is inseparable from the local living environment and dietary traditions, and so is Balut. It may not be to everyone's taste, and it is controversial because of its appearance, but in the Philippines, it is the daily taste engraved in the market and the epitome of fireworks in civilian life. To judge a special delicacy, one does not have to take inherent prejudice and respect the dietary differences in different regions in order to understand the dietary wisdom and life patterns of different regions.