Amateur baker
- The most sinful chocolate cake
- (Something like) tiramisu, version 2
- Vanilla cupcakes with cream cheese frosting
- Mixed berries muffins
- Chocolate cheesecake
- No bake chocolate-almonds-cream cheese cookie squares
- Food for the Gods and the accidental Christmas cake
- Pili nut butterscotch brownies
- Corn muffins
- (Something like) tiramisu
Noche Buena
- Liver paté
- Roast duckling on New Year’s eve
- Ox tongue with gravy
- Spaghetti with longganisa (sausage) meatballs
- Chicken embutido
- Pepperoni and cheese stuffed bread rolls
- Tilapia fritters with honey-lemon sauce
- “Bibingka” and “puto bumbong”
- Pork ears barbecue
- Blueberries and cream
School lunchbox
- Blue marlin with hoisin sauce and sesame seeds
- Sauteed chicken and squash with fresh tarragon
- School lunch: chicken, chayote and spinach
- School lunch: fish fillet and buttered vegetables
- Ground pork and vegetables frittata
- Bangus a la pobre
- Packed school lunch idea: chicken gizzards with fresh asparagus
- Creamed pork, ham, carrots and celery
- Fish and broccoli in oyster sauce
- Sukiyaki-cut beef with Kecap Manis
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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