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.
- 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
- ground pepper
- 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.
- Saute garlic and onion.
- Add the atay and balun-balunan.
- Add the 3 cups of water, soy sauce, vinegar, brown sugar, and pepper. Let it boil until the sauce is drying up.
- Turn the fire into very low and add the laurel leaves. Cover the pan and let it sit for about a minute.
- Serve and enjoy.
- 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.