Salted duck eggs (itlog na maalat)

I was very happy to receive the duck eggs from my husband’s colleague 21 days ago, of course the first thing that came to my mind is to make salted eggs a.k.a itlog na maalat in Filipino term (:. It is best eaten with lots of tomatoes and vinegar. I have been missing and craving this homey food very much so I brined the duck eggs for 21 days and today the long wait is over. Finally, I can cook and eat them. They were just perfect for my taste as it’s not too salty.

salted eggs

salted eggs

Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. I’ve read that Shaoxing wine could turn egg yolks  into  orange-red beautifully unfortunately I don’t have Shaoxing wine.

Ingredients:

  • 1 dozen duck eggs
  • 5 cups water
  • 1 cup salt
Procedure:
1. Wash eggs then dry them using paper towels. Carefully place them in a clean large jar. In a pot over medium heat, bring water to a boil. Add salt while stirring until water is already saturated and salt can no longer dissolve. Remove from heat. Allow the brine solution to completely cool down before pouring it in the jar. To help the eggs stay submerged, fill a small plastic bag with water, seal it and put it on top of the eggs before placing the jar lid.
2. Store the jar in room temperature for 21-25 days. Do a readiness test on the 21st day by boiling one egg. If you think it is salty enough for you, and the yolk is already dark yellow, then wash eggs then boil for 20 minutes or until fully cooked.You can add a few drops of food colouring if you want an authentic bright pink colour. Add 1 tbsp. of vinegar to make the colouring adhere to the egg shells.  Run the eggs under cold water then drain. If you think the eggs are not yet ready, leave them in the brine for 4 to 67 more days. You can store boiled salted eggs in the refrigerator for up to one month.
itlog na maalat

itlog na maalat

 

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Buko pandan

buko pandan

buko pandan

buko pandan

Another favorite Filipino dessert. Buko pandan is a very simple dessert yet so deliciously refreshing  that every Filipinos love.

Ingredients:

Procedure:
1. Boil coconut juice in pot. Add pandan extract then add green gulaman bars. Stir well continuously, while adding sugar until gulaman is well dissolved.
2. Pour into a flat mold. Use a strainer to remove any remaining solid particles. Let it cool and harden. Refrigerate for about 1 hour.
3. In a bowl, mix the shredded coconut, sugar palm, condensed milk and all purpose cream. Remove gulaman from refrigerator, slice into cubes and combine with the mixture. Chill until ready to serve.

Mocha cake just like Goldilocks!

Hello everyone! I’ve been very busy this Christmas time and the weather gets colder so I got so lazy to blog. But before year 2011 ends I decided to post one great recipe I have ever made that is  the famous and favorite of all Filipinos,  the undying love for mocha cake especially if made by Goldilocks. There were too many versions of mocha cake on the internet, but this recipe I tried was the one that really captures my heart maybe because based on the feed backs the cake was really delicious and taste likes Goldilocks!  I made this cake twice this year one for our noche buena  and one for  the  Christmas party with the Filipino community . The cake was really a success. I got so many compliments. Thanks to  Gourmeted.com.

mocha cake

INGREDIENTS

For the Cake:

For the Mocha Buttercream

  • 1 cup sugar
  • 4 large egg whites, at room temperature
  • 3 sticks (12 ounces) unsalted butter, soft, at room temperature
  • 1 teaspoon coffee/espresso granules
  • 1 teaspoon cocoa powder
  • 5 teaspoons water
  • 1 teaspoon vanilla extract
  • 5 teaspoons amaretto

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PREPARATION

1.    For the Cake: Preheat oven to 375°F with racks in the upper middle and lower middle positions. Spray two 9”x2” round cake pans with baking spray, and line the bottom and sides with parchment paper.

2.    Whisk together egg yolks and sugar in a large bowl (or bowl of a stand mixer) over low, then medium speed, until creamy and light yellow in color.

3.    Dissolve espresso or coffee granules and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined.

4.    Remove large bowl from stand mixer (if using one) and sift cake flour and baking powder over it. Stir with a wooden spoon until well blended, scraping the sides of the bowl once.

5.    Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter, a dollop or two first to liquefy the thick batter, and then in thirds.

6.    Divide the batter between two cake pans and place each pan on a baking sheet. Bake on two racks for 20 to 25 minutes, rotating the pans and exchanging the pans between racks halfway through. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.

7.    Cool on a wire rack for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.

 

xmas-022

8.    For the Buttercream: Whisk sugar and egg whites for 3 to 5 minutes in a medium heatproof bowl set over a saucepan of simmering water (water should not touch the bottom of the bowl), until meringue is hot to the touch. The sugar granules will be dissolved and you will be left with a fluffy marshmallow cream-like froth.

9.    Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.

10.  Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.

11.  Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.

12.  To Assemble the Cake: Dot 3 3”-wide parchment paper strips with buttercream. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Dot the center bottom of the cake with icing, and place cake on top of the strips. These will keep your plate clean while frosting the cake.

13.  Spoon about ½ cup of frosting on top and spread it evenly with a flat metal spatula. Place the second layer of cake and spread a thin layer of icing over the entire cake and let it stand for 15 minutes. Spread a thicker layer of frosting over the side, working from the bottom up to the top. Frost the top by placing a mound of icing and spreading it to the side. You can decorate the cake with the remaining frosting as you wish.

Note: I did not use amaretto since I can’t find one but the taste is still delicious like Goldilocks!

 

mocha cake