Amateur baker
- Chocolate-kissed muesli cookies
- Chocolate cheesecake
- Tri-level brownies
- Smoked porkloin and cheese cupcakes
- Lemon squares
- The most sinful chocolate cake
- Self-frosting peanut butter cupcakes
- Vanilla-mocha marble chiffon cake
- Turkey empanada
- Baking, Crisco and Splenda
Noche Buena
- Chicken in sour cream
- Liver paté
- Cucumber and coconut smoothie
- Roast pork with salsa verde
- An all-Filipino menu at a family reunion
- Ox tongue with gravy
- Food: the perfect Christmas gift
- Tilapia fritters with honey-lemon sauce
- Christmas jello
- Update on the noche buena blog
School lunchbox
- Butter-fried fish and corn
- Bangus a la pobre
- Back to school again
- Packed school lunches
- Shrimps, ham and asparagus fried rice
- Blue marlin with hoisin sauce and sesame seeds
- Honey-lemon-ginger chicken
- School lunch: chicken, chayote and spinach
- Shrimps, cabbage and bell pepper stir fry
- Sukiyaki-cut beef with Kecap Manis
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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