A while back, I’ve ordered a set of Japanese A5 Wagyu strip steaks from Kagoshima through Crowd Cow. These guys aren’t cheap at $119 per slice of 12 oz. ¾” thick strips (they are now $140 as of this writing). We were saving them for very special occasions with friends and family and finally had […]
We just added a separate recipe category just for recipes for dipping sauces. It has just dawned on us that many of the recipes that are backed up has a complimentary dipping sauce. To this, we created a new category called “Sauces & Condiment” to fill our library of sauces that compliment certain dishes. We […]
We have recently acquired a Ninja® Foodi® Pressure Cooker and have experimented several recipes with it. To say that it is now one of our favorite investment is truly an understatement! We’ve cooked Filipino sinigang with it and got the same result in ⅔ the time! Instead of braising the pork, we pressure cooked it […]
Since acquiring our Kamado Joe Classic II over two years ago, a lot has happened. We have a new member in the family, our first dog and first European Doberman. Our son was also diagnosed with provisional autism spectrum disorder (ASD) at 28 months, and then of course, the pandemic. Our son is doing well, […]
It has been a while since we last posted a recipe, over a year to be exact! A lot of things have occurred. For one, we moved closer Steve’s work so he can spend more time with family instead of on the road commuting (minimum of 4 hours on a normal day). This translates into […]
We have ways to go to fill up all of our food categories. We added our first dessert recipe over 3 months ago! Today, we’re adding a traditional Chinese staple, the steamed pork dumpling! Appetizers are suppose to be a simple filler before the grand entree, and this simple basic steamed pork dumpling recipe will […]
Today I am not necessarily writing about a traditional Chinese or Filipino dish, but for Valentine’s Day, I’ve had the opportunity to make use of a pair of 10 oz. dry aged Wagyu Ribeye steaks I’ve been saving for that special occasion dinner. Serve it over a glass of Spottswoode and a Philips Hue Go LED […]
What a busy first two weeks here at the Balut Crew, considering that our site has technically gone dormant-live for a year! In addition to releasing 4 recipes and a blog entry this past two weeks, we are proud to introduce our first dessert recipe – the classic Filipino leche flan! We chose this recipe because […]
It wouldn’t be right to call ourselves the Balut Crew without featuring an article on how to eat balut, right? Balut is essentially fertilized duck or chicken egg, best enjoyed when the embryo has developed to the point where it is about 3 days from hatching. Balut is easy to produce and is a form of […]
Besides our blog being off to a slow start, winter this year is off to a wet start! We’ve been getting a consistent anStuffed Bd constant amount of rain. This is welcome news as the state of California has been in a drought for the past five years. Good news however, 42% of the Golden […]
Off to a slow start! Hello all, from the look of things, i.e. analytics, we’ve been getting traffic to this woefully neglected site to our surprise! We originally wanted to launch this web site some time in spring of 2016 but halted all effort as soon as we discovered that we were expecting a baby. […]
Easy deep fried lechon kawali, is a simple and absolutely...
Fried garlic in garlic oil is a staple condiment in...
The Balut Crew is a husband and wife Chinese and Filipino food recipes and cooking blog. We share our passion of cooking with authentic, easy to make Chinese and Filipino recipes passed down by our ancestors and also dabble with delicious contemporary recipes.
