Amateur baker

• Lemon squares
• Self-frosting peanut butter cupcakes
• Choco butter cupcakes
• Baking, Crisco and Splenda
• Carrot cupcakes
• Buttery cupcakes
• Pili nut butterscotch brownies
• Food for the gods
• Chicken pie with butter crust
• Potato raisin scones

Noche Buena

• In my kitchen: taking it easy
• Christmas ham from Majestic
• An all-Filipino menu at a family reunion
• Melon and coconut milkshake
• Pre-Christmas callos
• Adobo, quail eggs and rice
• Ox tongue with gravy
• Chicken in sour cream
• Chicken embutido
• Rice pudding with custard topping

School lunchbox

• Honey-lemon-ginger chicken
• School lunch: chicken adobo fried rice
• Sauteed chicken and squash with fresh tarragon
• Bangus a la pobre
• Ground pork and vegetables frittata
• Ox tongue with gravy
• Shrimps, cabbage and bell pepper stir fry
• Sukiyaki-cut beef with Kecap Manis
• Chicken and asparagus fried rice
• Crispy chicken strips with sweet and sour sauce

Itlog na maalat (salted eggs)

Mallard duck eggs, the same kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or whether large chicken eggs are substituted for the duck eggs which are considerably more rare and expensive than chicken eggs.

Itlog na maalat are sold cooked–hard-boiled to be more precise. The red color of the shells isn’t natural, of course. The shells are colored to distinguish them from fresh eggs. In wet markets, itlog na maalat is sold side by side with fresh eggs and imagine if the vendor gets a little confused and gives you salted eggs when, in fact, you intended to buy fresh ones. In Pateros where making itlog na maalat is a town industry, along with balut and penoy, you can buy them before the shells are dyed. My father liked to do that but it gets confusing in the kitchen. One time when he was cooking breakfast, he picked up an egg from the fridge thinking it was one of the fresh ones, cracked it open above the frying fan and was surprised when nothing dripped. Well, nothing would–he had taken a salted egg instead of a fresh one.

Salted eggs are often cut into small cubes and mixed with diced tomatoes to make a salad that is the traditional accompaniment for tinapa or any fried or grilled fish. You don’t have to limit the salad to salted eggs and tomatoes, however. You can be a little more creative by adding fresh herbs and some subtle seasonings (recipe here).

Meanwhile, sliced itlog na maalat is a great topping for home made puto (steamed rice cakes).

If you’re a Filipino living abroad and itlog na maalat is not easily obtainable in your area, making them at home is easy enough. Manang Kusinera has a blog entry that gives the details complete with photos. Manong Ken has a simpler way of doing it.

Technorati tags: salted eggs, itlog na maalat

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In the mood for more food?

• Vegetable and Apple Salad
• Kutsinta (cuchinta)
• Japanese-style beef and cabbage stir fry
• Peaches and cream
• Salmon salad with mango-lemon dressing
• Cooking pans
• Dad’s-turn-to-cook porkchops
• Shoppersville Bakeshop’s blitz torte
• Regular cooking pans, pressure cooker or crock pot?
• Turkey and potato salad