If youâ€™re a Filipino born in the Philippines you must love salted duck eggs. Â (Hmm my stepson W, who hates anything yolk unless used as an ingredient, is an exception.) Â Be it main served with fresh tomatoes, a garnish on Pancit Malabon, or just a wee bit on your favorite ensaymada or mooncake â€“ itâ€™s something that gives your dish that extra oomph. Â So when Trishâ€™s challenge for Kulinarya Cooking Club is to use itlog na maalat (salted eggs) as an ingredient or a whole dish, I could only think of salted egg and tomato salad. Â But Erwin has this wonderful idea. Â Salted eggs usually come in a pack of 6 â€“ why not use all for entrÃ©e and 2 mains? Â Not bad eh. Â Iâ€™ll come to that a bit later. Â Let me first describe the salad that I made.
This is a quick one with fresh tomatoes, cucumber and carrots, with citrusy-sweet dressing â€“ all tenderly tossed and slightly squeezed and when mixed with the salted egg wedges and coriander sprigs the flavors are quite fresh and delicate. I added a combination of paprika-infused olive oil and chili oil as I always make them but thatâ€™s optional. 2 tbsp of olive oil will do (or peanut oil). Â Hay nakuÂ I literally drank the leftover sauce! Â You may choose to add chopped chili or thin slices of raw onions (crunchy!).
Salted Egg Salad
- 2 salted duck eggs (cut into wedges)
- A handful of cherry tomatoes (halved)
- 1 small cucumber (grated)
- 1 small carrot (grated)
- Coriander sprigs
- 3 tablespoons fish sauce
- Juice of half a lime
- 1 teaspoon brown sugar
- 1 tablespoon paprika-infused olive oil (optional)
- 1 tablespoon chili oil (optional)
|In a bowl, combine fish sauce, limejuice, sugar and olive oil. Set aside while you prepare the rest of the ingredients.
|Combine half of the prepared dressing with tomatoes, cucumber and carrots in a serving plate. Use your fingers to toss and squeeze lightly. Arrange salted egg wedges on top and garnish with coriander sprigs. Drizzle with the remaining dressing.
It would really be nice to have at least 1 salted egg yolk mashed and mixed with the dressing. Â YUM.
For the main, I decided to make buttered prawns with salted egg sauce instead of the usual egg floss that always hit the spot. I must say the creamy sauce is to die for aside from the fact that the preparation is much easier than making egg floss.
I love frying whole prawns until shells are transparent, tails are crunchy and heads crispy. Â Kinakain ko lahat walang tapon.Â But not all my boys are like me. Â So for this dish I bought headless prawns, peeled and deveined.
Too bad I couldnâ€™t find curry leaves so I opted for lime leaves. Â The flavor divine but unlike curry leaves that can be fried until crisp, these arenâ€™t edible no matter how long I try to fry them.
Buttered Prawns with Salted Egg Sauce
- 400g prawns (headless, peeled & deveined)
- Freshly ground pepper
- 4 cooked salted egg yolks
- 1/4 cup butter
- A handful of kaffir lime leaves (preferably curry leaves)
- 1/2 cup fresh milk
- 1/2 teaspoon brown sugar
- 1 tablespoon cooking rice wine
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
“February being the month of Valentineâ€™s and everything red makes me think of that one red ingredient, that can sometimes be a whole dish, that I absolutely love and miss eating. PULANG ITLOG (or itlog na maalat)” – Trish