Dried Adobong Atay At Balun-Balunan Recipe

Looking for ways to cook adobong atay at balun-balunan? Well, check out the recipe here.

The adobong atay at balun-balunan is a bizarre yet a favorite dish of the Filipinos. The gummy yet flavorful balun-balunan contributes to the chewing delight while the delicate atay will soon disintegrate and will add an explosive flavor to the sauce.

I already taught you how to make adobong atay at balun-balunan here and it features a thick soup. This recipe will feature a dried dish, which I also prefer.

Ingredients

• 1 kilo atay at balun-balunan
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 3 cups water
• 1 tablespoon brown sugar
• 4 cloves garlic – minced
• 1 medium red onion – chopped
• Laurel leaves
• Oil
• ground pepper

Procedure

1. Clean the atay at balun-balunan well. You must also remove the fat part because it’s also dirty. Set them aside in a strainer and let the water drip well.
2. Saute garlic and onion.
3. Add the atay and balun-balunan.
4. Add the 3 cups of water, soy sauce, vinegar, brown sugar, and pepper. Let it boil until the sauce is drying up.
5. Turn the fire into very low and add the laurel leaves. Cover the pan and let it sit for about a minute.
6. Serve and enjoy.

Notes

• You can remove the fat part by using a small knife to scrape them with running water.
• You can also add ginger to add more aroma.
• This dried adobong atay at balun-balunan is best served with hot rice and an ice-cold cola on the side.