Here’s an interesting way of serving a Filipino favorite, salted red eggs or itlog na maalat. Youngest Sister prepared it for lunch one time and it was so amazingly fresh tasting and different that I just had to make it for lunch today. The colors in the photo didn’t come out right for some reason but believe me, it made a very appetizing dish in looks and smell. Continue reading “Tomato and Cilantro Salsa Salted Eggs”
This is a salad my mom came up with way back when I was in my teens. It’s a very Filipino salad using the commonly used vegetables, bataw or hyacinth bean and sigadillas, also called winged bean in English. This is just another was you can use these readily available vegetables, aside from adding it to the usual sinigang or pinakbet. So I hope you’ll give it a try.
My favorite part is his colorful and over the top description. You just have to read the whole article to appreciate it. Might I also suggest reading it out loud like you were reading a book to pre-school aged kids…his words really work better if you do.
Here’s the excerpt:
“Two resplendent golden yolks sit in the center of the plate, each supple and taut and pregnant with primeval nutrition, each aching to burst forth with creamy yolk-manna and drown the silken bed of egg white underneath.
Just next to your eggs nestles an amber pile of crispy-buttery hash browns under four searing-hot strips of salty marbled bacon that have been draped decadently over the top, rippled and shiny with a sheen of still-sizzling fat.
A pair of white-toast triangles, buttered and hot and crunchy only at the edges, hover at the edge of the plate, begging to be dipped into the waiting yolks, which, by now, you’ve dotted with drops of Cholula hot sauce.
It’s a promising picture of potential, an Edward Hopper breakfast tableau, suspended, waiting, eager to explode from a thing of beauty into a thing of deliciousness.
Grant your toast triangles that final wish and dunk them into one yolk, then the next, coating the corners with the liquid gold before you swipe them over your tongue. You won’t be disappointed (as you would be at so, so many other breakfast specialists in Denver) by tough, rubbery yolks or worse, cold eggs; instead, you’ll be rewarded with the rich, protein-heavy, soul-satisfying flavor of egg.
Once pierced, the yolks slowly, agonizingly slowly, release their ooze onto the rest of the plate. It bleeds into your hash browns and glazes your bacon strips, transforming the once-perfect tableau into a messy, irresistible, totally alive plate of gobble-me-down breakfast.
And gobble it down you will.’
NOTE: This is just another of my pending posts that never got posted for one reason or another.
This is pretty much like Eggs Diablo without the heat. This is one of the dishes I made to use up odds and ends in my refriegrator in preparation for the Big Move. It was actually pretty good and made a substantial breakfast for Spouse and myself.
In a previous post, I shared how we picked up a few deli meats from Bretto’s Deli in Angeles City in Pampanga. Here they are, the sandwich fillings and on the next page is the resulting sandwich…
Funny that he tagged me….you’d think being married to me and being with me almost 24/7 for most of the past five and a half years, he’d be tired of me. Do I even have things he doesn’t know about me? Continue reading “5 Things You Didn’t Know About Me”
Brats and potato salad.Yup, those are both bratwursts served with a Potato Salad. The lighter one is a veal brat and the darker one is pork. Both seemed to be deep-fried which made them split from their casings. Spouse said he never tasted a more authentic veal bratwurst since he lived in Germany. I thought that was an amazing statement considering that was a very, very long time ago. He’s had a few veal brats since then I can tell you. But to say that of a veal brat from a little place in Angeles City, Pampanga was definitely the most surprising of all. Their Potato Salad was good but I personally think it would have been better with a little less mayo.
Youngest Sister tried the Rissoles that was served with gravy and vegetables. It was surprisingly good for what was essentially meatballs in gravy. The serving was huge too!
When we were ordering Youngest Sister was asking me what they were and I had no idea at all. I never heard of nor had a rissole in my life. Apparently, this is another Australian dish. The rissoles at Bretto’s had some starch extenders that made it tender and luscious. I think the babies had a little of it too. They’re not usually meat-eaters but they were able to gobble (or whatever babies do) some of it down. Their mommy loved it too…and so did I as a matter of fact.