Amateur baker
- Vanilla cupcakes with cream cheese frosting
- Mango cheese pie
- Corn bread
- Salmon, cheese and cabbage quiche
- Corn muffins
- Tri-level brownies
- Heavenly lemon-orange cheesecake
- Self-frosting peanut butter cupcakes
- Food for the Gods and the accidental Christmas cake
- Sam’s butterscotch brownies
Noche Buena
- Kalabasa (squash) and potato soup
- Blueberries and cream
- Cucumber and coconut smoothie
- Chicken embutido
- Chili garlic prawns
- Cooking for Christmas and the New Year
- Christmas ham from Majestic
- Home grilled pork barbecue
- What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
- Bangus belly steaks
School lunchbox
- Creamed pork, ham, carrots and celery
- Fish and broccoli in oyster sauce
- Blue marlin with hoisin sauce and sesame seeds
- Adobong kangkong
- Bangus a la pobre
- Tapsilog in the school lunchbox
- Ground pork and vegetables frittata
- Chicken and asparagus fried rice
- Shrimps, broccoli and cauliflower with Pad Thai sauce
- Butter-fried fish and corn
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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