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Waterfront Cebu Celebrates Filipino Flavors with its First Filipino Food Fest | Freedom Wall
Chef Roland Laudico carefully scooped the remaining yoke and separated it from the embryo. He then made a paste out of these two ingredients. The egg white, on the other hand, was cut into thin strips and were tossed around the savory paste. On a shot glass rimmed with salt, Chef Lau collected the balut …