Amateur baker
- (Something like) tiramisu, version 2
- Valentine’s Day cheesecake
- No bake chocolate-almonds-cream cheese cookie squares
- Salmon, cheese and cabbage quiche
- Vanilla-mocha marble chiffon cake
- Choco butter cupcakes
- Chocolate cheesecake
- Chocolate and mango tart
- Buttery cupcakes
- Mixed berries muffins
Noche Buena
- Rolled porkloin with bacon, basil and rosemary
- The noche buena blog is live!
- Kalabasa (squash) and potato soup
- Pork ears barbecue
- Food: the perfect Christmas gift
- A Christmas Eve story
- Roast pork with mushroom sauce
- Fried lapu-lapu with pineapple sauce
- Peach pata hamonado
- Christmas jello
School lunchbox
- Creamed pork, ham, carrots and celery
- Butterscotch and chocolate fudge combo brownies
- Chicken and asparagus fried rice
- Blue marlin with hoisin sauce and sesame seeds
- Bangus a la pobre
- Ground pork and vegetables frittata
- Packed school lunches
- Pork barbecue fried rice
- Back to school again
- Fish and broccoli in oyster 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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