Itlog na Maalat

Salted egg, known as itlog na maalat, is a common fixture on every Filipino table. In tropical countries like the Philippines, this is one way to preserve eggs. Salted eggs are often dyed a deep red to distinguish them from fresh eggs. Filipinos love to combine chopped salted eggs with tomatoes or have them with Fried Marinated Fish or Roasted Marinated Pork. Salted eggs are also used to garnish pastries and as a topping or filler for steamed buns (siopao). Because of their bigger, richer yolks and thicker shells, duck eggs are traditionally used but chicken eggs work fine too. To make salted eggs, eggs are soaked for about three weeks or more in a brine solution and keep them in a dark and dry place—preferably your cupboard. The eggs do not cure as quickly at cooler temperatures and the length of the curing period depends on the temperature. In the Philippines, the eggs cure after three weeks—but may take longer if you live in a cooler climate.

Preparation time: Minimum 3 weeks curing period
Cooking time: 30 minutes

8 fresh duck or chicken eggs
4 cups (1 liter) water
1 1/2 cups (300 g) salt
Place the eggs in a wide-mouthed jar with a lid.
Add the water to a saucepan and bring to a boil. Add the salt gradually. Stir until the salt is totally dissolved. Set aside to cool.
Pour the cooled saltwater over the eggs. The eggs should be completely submerged. Add more of the brine solution if needed.

Cover and store the jar in a dark place for at least 3 weeks. To test the egg’s saltiness, take out one egg after 3 weeks, and boil it over high heat for 30 minutes (salted eggs take more time to cook than regular eggs). Let cool for a few minutes. Peel the shell and taste. If the saltiness is to your liking, take out the other eggs, boil, and store in the refrigerator. If you want a “saltier” salted egg, leave the eggs for another 2 weeks.

Agar Agar

Agar-Agar is a thickening agent made from seaweed that is used to make desserts and jellies. It is flavorless and dissolves when boiled in water and sets to a gelatinous form when left to cool. It is similar to gelatin although gelatin is made from animal by-products and easily dissolves in hot water. Agar-agar gels more firmly than gelatin too. Known as gulaman in the Philippines, agar-agar is sold as dried white or colored bars or packed as flakes or powder. Look for them in Asian or health food stores.

Image via flickr.com

Banana Blossom

Banana Blossom Also known as banana flower or banana heart (puso ng saging is the term commonly used in the Philippines, puso is Filipino for heart), this vegetable is an edible bud from the banana plant and is actually several layers of reddish fibrous skins. Fresh, bottled, or canned banana blossoms are sold in Asian grocery stores. When using a fresh blossom, remove several layers of the hard outer sheets to reveal the lighter-colored inner layers, cut into thin circles or quarters, and soak them in salted water before cooking. Artichoke hearts or zucchini flowers may be used as substitutes.

Image via http://en.wikipedia.org/wiki/File:Banana_blossom.jpg

Sautéed Shrimp Paste

Essential Filipino Ingredients Sautéed Shrimp Paste

Sautéed Shrimp Paste, or bagoong alamang, is a salty fermented paste made from baby shrimp. Bagoong means “fermented” in Filipino. This popular ingredient has a strong, pungent smell and varies in appearance, color, and flavor. Ginisang bagoong refers to ready-to-eat sautéed fermented shrimp paste sold in jars in Philippine supermarkets and Asian grocery stores. Filipinos love to spoon the bagoong over vegetable and meat dishes, even on food that may already be well seasoned. Bottled bagoong products are sold in Asian stores, look for those imported from the Philippines.The Indonesian terasi, Malaysian belachan, Thai kapi, and Vietnamese mam tom are good substitutes.

Bagoong Isda

Essential Filipino Ingredients Anchovy Sauce

Anchovy Sauce, bagoong isda, is fermented fish sauce—anchovies are commonly used—that is popular either as an ingredient or condiment. Anchovy sauce is very salty, has a strong, pungent smell, and varies in appearance, color, and flavor. No need to sauté or cook the sauce when used as a condiment. Asian groceries sell bottles of gray-colored anchovy sauce either as bagoong monamon or bagoong balayan, and may contain whole anchovies. Do not confuse with regular fish sauce or patis.

Bagoong (spelled as bugguong in Ilocano) are usually made from a variety of fish species. Common fishes used include the following:

Anchovies - locally known as dilis, monamon, bolinaw, or gurayan
Round scads - locally known as galunggong or tamodios
Bonnetmouths (Redbait or Rubyfish) - locally known as terong
Ponyfishes - locally known as sapsap
Rabbitfishes - locally known as padas
Bar-eyed gobies - locally known as ipon
Herrings - Clupeoides lila
Silver perch - locally known as ayungin


See also Sautéed Shrimp Paste

Image via en.wikipedia.org/wiki/File:Bagoong_1.JPG