Di pala Pinoy ang Balut?

Akala ko Pilipino ang balut...hindi pala!
Ang sabi nila, di ka daw Pinoy kapag di ka pa nakakatikim ng balut so hindi ako pinoy, di ko talaga kaya kumain ng balut he he he...

........sa kakaresearch ko, nakita ko sa internet na ang balut pala ay hindi dito laang sa pilipinas matatagpuan:

A balut (Trung vit lon or Hot vit ln in Vietnamese, Pong tea khon in Cambodian) is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are common, everyday food in some countries in Asia, such as in the Philippines, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available. They are often served with beer. The Filipino and Malay word balut (balot) means "wrapped" – depending on pronunciation. This food however is uncommon in Malaysia.

Bulalo sa Tag-lamig...

Untin-unting lumalamig na naman ang panahon...

.....padating na nga ang tag-ulan. Ah, ano pa nga ab ang masarap higupin kapag umuulan at malamig ang simoy ng hangin?

Siempre ang sabaw ng bulalo!

Ayan, miss ko bigla ang "Bulalo ni Aling Soseng" sa Vito Cruz, kasarap pumila sa tanghali kasabay ang mga taxi drivers, jeepney drivers, pedicab drivers....at mga PLDT drivers he he he

Bulalo is the marrow in the bone of the beef shank. The dish bulalo is simply boiled bone-in beef shank served with a variety of vegetables. A simple dish to prepare, really; but the flavorful broth and the texture of the meat makes it a treat.
Beef shank is locally known as kenchi. It can be bought boneless or bone-in. With the bone, it is called bulalo. Prized for the delicous bone marrow, bulalo is not recommended for those with high cholesterol or those watching their fat intake. Even for the lucky ones like my family, bulalo is not an everyday dish. It is more of a once-every-two-or-three-months meal for health considerations.
In classy restaurants, bulalo commands a high price. In the province of Batangas where selling beef and beef by-products is a major means of livelihood, roads are lined with restaurants and small eateries with bulalo as a specialty. In Makati City, there is a small eatery called Soseng’s–a sidewalk affair actually–where one finds yuppies and businessmen having a lunch of hot bulalo. Street parking is a common problem. There was one time when we had to park two streets away and wait for a vacant table for several minutes. That is how popular bulalo is among the Filipinos.
The secret is in the very tender meat. To get the most out of beef shanks, choose the upper part of the shank which has more meat.