Amateur baker
- Chocolate and almond cookie squares
- Classic sponge cake with strawberry jam and whipped cream
- Oatmeal, mango and cheese pie
- Chocolate-kissed muesli cookies
- Chocolate cheesecake
- (Something like) tiramisu, version 2
- No bake chocolate-almonds-cream cheese cookie squares
- Salmon, cheese and cabbage quiche
- Lemon squares
- Carrot cupcakes
Noche Buena
- Pre-Christmas callos
- Food: the perfect Christmas gift
- Rice pudding with custard topping
- Chili garlic prawns
- Update on the noche buena blog
- The noche buena blog is live!
- Fresh tropical fruits salad
- Ox tongue with gravy
- Melon and coconut milkshake
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
School lunchbox
- Roast pork and cabbage fried rice
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Shrimps, cabbage and bell pepper stir fry
- Ground pork and vegetables frittata
- Sauteed chicken and squash with fresh tarragon
- School lunch: fish fillet and buttered vegetables
- Ox tongue with gravy
- Crispy chicken strips with sweet and sour sauce
- Back to school again
- Blue marlin with hoisin sauce and sesame seeds
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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