Comments on: Fish Skins with Salted Egg, Butter and Curry Leaves a la Marketman

By: Jo Tan

Jo Tan — Tue, 20 Feb 2018 11:27:59 +0000

You should try this…100% Real salted duck egg powder by NYFD httpss://shopee.ph/jstuffetc/904278945.

By: Sta Consuelo

Sta Consuelo — Sat, 16 Dec 2017 07:11:42 +0000

We are farmers with 60 curry leave trees located in San Juan Concepcion Tarlac. For the flavor of curry leaves there is no substitute its unique

By: MacMac

MacMac — Tue, 14 Nov 2017 14:23:49 +0000

That looks tasty. I wonder what adjustments must be made if using fresh salted egg yolks. The curry leaves, are those available anywhere in QC? I’ve seen those in cooking show before but never saw it at a market. Does it have a local name that the vendors might be more familiar with?

By: Benjun Palanas

Benjun Palanas — Fri, 03 Nov 2017 09:49:50 +0000

Hi Marketman!
Sorry i may be out of topic cause i can’t post a comment on your blog regarding nutmeg and mace. Can you please help me to buy fresh fruit nutmeg so that i could also plant in our place? Thank you so much!
benjun

By: kurzhaar

kurzhaar — Thu, 19 Oct 2017 19:54:29 +0000

Interesting. I am trying to imagine what a boiled salted whole egg is like. Is the texture rather like that of an ordinary boiled egg, then?

I looked up Unilever salted egg powder and apparently this is made just from the yolks. So it is probably not too far from the salt-cured yolks I have made at home.

PS Yes, duck eggs are quite wonderful!

By: Marketman

Marketman — Wed, 18 Oct 2017 01:12:26 +0000

kurzhaar, the salted egg I am referring to is whole eggs, that are soaked in a high saline solution and boiled (or boiled and soaked) and are traditionally colored red in the Philippines to distinguish them from regular eggs. They often use duck eggs for a larger size and richer taste. So it does include the yolks and whites…

By: kurzhaar

kurzhaar — Tue, 17 Oct 2017 20:24:55 +0000

I am intrigued by this. I like fish skin when it’s crisp (as from a grilled fish, or like the salmon skin used in sushi). Sort of a carnivorous crisp.

I am not sure what “salted egg” is–I have had salt-cured egg yolk, which I like (though I do not really care for the Chinese-style preserved egg), and wonder if that is the same thing you are using here? Or does “salted egg” include both yolk and white?

I have not (yet) tried curing hen’s eggs in salt, but I have salt-cured both cod and shad roe to make bottarga, which is delicious on pasta.

Another question: why canned (tinned) butter? I understand avoiding margarine (ugh!) but surely fresh butter would be better? I admit I have never even seen a tin of butter, let alone tasted it, but it just seems that fresh would be nicer than tinned.

By: calorie-shmalorie

calorie-shmalorie — Sat, 07 Oct 2017 12:33:44 +0000

maybe a dry mix of salted egg powder, cayenne, pinch of curry powder or finely ground dried curry leaves, powdered sugar and popcorn salt in a bag.. add the freshly fried fish skins and shake shake shake.. skipped the baking time! hehe. the dip on the side idea would work great for your restaurant. bottle and sell the dip/sauce! :-)

By: millet

millet — Wed, 04 Oct 2017 06:50:24 +0000

beautiful plating, MM! it looks so glam

By: Marketman

Marketman — Tue, 03 Oct 2017 12:10:00 +0000

Marcela, yes, thanks for that, I had read that from other recipes and from the ingredients list of the popular snack, will have to try that as well! Thanks!