Amateur baker
- Lemon squares
- Potato raisin scones
- The most sinful chocolate cake
- Mango cheese pie
- Pili nut butterscotch brownies
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
- Mixed berries muffins
- Martha Stewart’s plum coffee muffins
- Chocolate-kissed muesli cookies
- Vanilla and mocha chiffon cupcakes
Noche Buena
- Roast pork with salsa verde
- Pre-Christmas callos
- Ox tongue with gravy
- Home grilled pork barbecue
- Blueberries and cream
- Bangus belly steaks
- Liver paté
- “Bibingka” and “puto bumbong”
- Rice pudding with custard topping
- Adobo, quail eggs and rice
School lunchbox
- Tapsilog in the school lunchbox
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Herbed chicken and rice
- Creamed pork, ham, carrots and celery
- Pork barbecue fried rice
- School lunch: fish fillet and buttered vegetables
- School lunch: chicken adobo fried rice
- Ox tongue with gravy
- Adobong kangkong
- Ground pork and vegetables frittata
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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