Amateur baker
- Choco butter cupcakes
- My first apple pie
- Smoked porkloin and cheese cupcakes
- Chocolate crinkles
- Mixed berries muffins
- (Something like) tiramisu, version 2
- Lemon squares
- Self-frosting peanut butter cupcakes
- Chicken pie with butter crust
- Scones with preserved seedless plums
Noche Buena
- The noche buena blog is live!
- Food for the Gods and the accidental Christmas cake
- Cucumber and coconut smoothie
- Kalabasa (squash) and potato soup
- Roast duckling on New Year’s eve
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Mango cream pie
- Rolled porkloin with bacon, basil and rosemary
- Chicken embutido
- In my kitchen: taking it easy
School lunchbox
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Shrimps, cabbage and bell pepper stir fry
- Ground pork and vegetables frittata
- Buttered Pork Guinataan
- Pinatisang bangus (milkfish soup with fish sauce)
- School lunch: chicken adobo fried rice
- Roast pork and cabbage fried rice
- Packed school lunches
- Ox tongue with gravy
- Bangus a la pobre
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
—–
In the mood for more food?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments