This is it!…been 25 days now since I made my itlog na maalat (salted egg) and now it’s time to do some taste taste :).
As you all know I used chicken eggs instead of the usual duck eggs, so I was a little bit worried that I might just get a dry yolk rather than the oily one which is usually do happened when you use the chicken eggs. But anyway, as I search online (of course I ask MR. Google LOL) if its possible for me to attain the oily yolk even if I use different eggs or is there any method that I can use to make them as oily as possible like the one we buy in the store.
check the date!
Searching, searching and searching till I found one answer! yes i found one!! and it’s so easy to do I read her blog and it’s really interesting too. She did the brine method and also she used chicken eggs like me!(see picture below the result) 🙂 My Itlog na maalat!!
Hello guys! It’s been 3 months now since my last post and now I’m back! 🙂 Can’t wait to share you guys my homemade itlog na maalat. Yes! I did try to make one lol just today! haha yeah!right! I know it takes time before I finally eat it so, I need a lot of patience waiting for it in 30 days to be exact. So let’s count the days and wait! 🙂
Been wanting to make salted egg since I moved here in Sweden and I really really really miss our Pinoy comfort food like tuyo, isaw, betamax, kwek-kwek etc! etc! etc!…to many to mention and “Itlog na Maalat” is one of them.
I know its best to use fresh duck eggs because I’ve read online that duck egg has a larger yolk than the chicken egg plus their shell is much tougher that gives them a longer shelf life. Some say that duck egg is much better when its cooked because the yolk is more creamy, oily and yummy but sadly to say I just couldn’t find duck egg here, so decided to use chicken eggs.
For those who don’t know what is Salted egg is: Its made by soaking the eggs (Duck or Chicken egg) in a brine solution for about 3 weeks or more. The curing period is depends on the climate’s temperature. In tropical country like Pinas, salted egg cure after three weeks because of the warm weather we have so I guess here in Sweden where the weather is so cold it will takes much longer than 3 weeks 🙁 [patience, patience patience misay soon you’ll have itlog na maalat for breakfast with sinangag, tuyo, kamatis hmmm yum yum!]
I keep searching and searching and searching online about the recipe and I found out that some used clay method and some do the brine one. (So I did the brine method because clay is it a bit tricky 🙂 ) in addition of that I also add some black pepper corn on my solution so dont be surprise if you see pepper corn floating on my solution LOL (I saw someone in Youtube used black pepper corn in their solution so I just give it a try too)
Lumpiang shanghai is one of my favorite easy to make pinoy fika-fika food. It is also a common dish during celebrations (birthday,new year, Christmas or simple meryenda in the Philippines). It is best if combined with sweet and sour sauce or a ketchup. It also best paired in rice, pancit or spaghetti 🙂
I just want to share to you guys how to make a simple pork shanghai. All of the ingredients can easily be found in any supermarket. Its easy to make.
My Pork Shanghai Ingredients:
👩🍳 1/4 ground pork
👩🍳 1 big onion (minced)
👩🍳 5 cloves of garlic (minced)
👩🍳 1 Big carrot (finely chopped)
👩🍳 ground pepper
👩🍳 2 egg
👩🍳 1 whole celery (this is optional using this will makes your shanghai smells good)
👩🍳 50 pcs shanghai roll (you can find shanghai roll in any supermarket, usually you can find it in any ASIAN stall of the grocery.)