- 8 pcs. balut, cooked
- … 1 cup flour
- oil for deep frying
- 3 cloves garlic, minced
- 1 cup all-purpose cream
- 1 1/2 tbsp worcestershire sauce
- 1/3 cup chicken stock
- 1 tbsp. butter
- 2 tbsps. olive oil
- salt and pepper to taste
- 2 sprigs spring onion, sliced 3″-long
- ½ tsp. fried garlic, browned
- 1 pack frozen mixed vegetables (carrot, peas and corn), thawed
- Coat balut in flour, then deep fry and set aside.
- In a pan, saute garlic in oil and butter, then add a little flour to make a roux.
- Add in the cream and worcesterhire sauce. Add a little stock to thin out the sauce. Season with salt and pepper.
- Place fried balut in sizzling plate and pour sauce over and garnish with spring onion and fried garlic.
- Serve with mixed vegetable on the side.
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