Kamatis at Itlog na Maalat / Tomato and Salted Egg Salad


Despite what appears to be a tremendous amount of food that we must go through in Marketman’s household in order to keep feeding this blog, we actually eat rather simply most of the time. We return to pinoy favorites such as tinola, sinigang, fried daing na bangus, bistek tagalog, pinakbet, adobo and of course, inihaw anything…but most commonly, inihaw na baboy. Whether in a sweetish barbecue format or just salted and soy-sauced marinated pork liempo or ribs, inihaw has that fantastic combination of taste, flavor, texture, smell, etc. that makes it an absolute favorite around these parts. And with the inihaw na baboy we must have spiced vinegar and either or both of two favorite salads… grilled talong and/or a simple tomato with red egg salad…

There could be nothing simpler to make. salegg2Chop up some ripe red tomatoes, add some chopped red egg (which are essentially boiled eggs marinated in heavily salted water for days and days…I have never made them but it’s supposed to be really easy and you can even avoid the wickedly red food coloring that is traditionally used to differentiate this from regular eggs) and sprinkle with some chopped green onion if you have it. I sometimes put a touch of vinegar to get the flavors mixing together and some freshly cracked black pepper. Yum. And it is a perfect match with the grilled pork and the heaps of white rice that finds its way onto my plate!


31 Responses

  1. we always have this combination + anything with sabaw, on sundays, whenever the family is complete.

  2. That’s the good thing ’bout salted eggs. Regardless of where you live you can easily make it at home if you can’t get it at the shops. And you have the option of salting whatever kind of egg you like. Duck eggs are richer in colour and taste. And yes, you do not need to colour the shell for authenticity in taste.

    Thanks again MM! BBQ pork served w/ tomato and salted egg salad is one of my favourites. I do add a little coriander/cilantro/kuchay to the salad.

  3. kiko, the herb addition sounds like a good idea. I used to hate cilantro but with my wife’s urging and several tries, I now really like it.

  4. You may add diced up green mango (yung malutong) to your tomatoes and red egg mixture. I love having this paired with fried or inihaw na tilapia. And of course, bagong saing na kanin. Samahan pa ng steamed talbos ng kamote dipped in bagoong na isda with calamansi, and eat to your heart’s content nang nakakamay. Tsalap!

  5. Unfortunately, I don’t eat salted eggs. I just don’t like the taste but my B does and this is one simple dish I could prepare in the future. ;-)

  6. If in season, and if you like mixing in mangos, try using julienned paho instead of the green carabao variety. Splash of bagoong balayan and calamansi…heaven.

  7. i am from pateros and you can buy the raw eggs still in their salted-mud state. just wash them and cook at home(we call them maalat here) i love it when it has just been cooked and still hot(we have a suki that we buy from early in the morning) perfect with kamatis for crispy fried tilapia or inihaw na liempo.

    my friends think I’m weird when i tell them that we put maalat as palaman for pandesal. great for snacks!

  8. We usually pair itlog na maalat with tinapang bangus.

    I find it hard these days to find itlog na maalat with yolks that are oily. Most are dry and crumbly.

  9. we had this as a side dish too over sunday dinner of barbecued ribs and it got us to thinking, isn’t this the philippine equivalent of a dry salsa? at least two of the main components are there: tomatoes+onions, the green mango version leans somewhat towards a fruit salsa and then there’s also the grilled eggplant+garlic+vinegar+black pepper version which is essential in any pochero/cocido dinner…in the same way that our kinilaw is akin to the south american ceviche…your thoughts?

  10. hi oscar!

    you can still buy them in pateros.(it near pasig/market-market for those that are wondering) you can buy them early in the morning so you can get those that have just been cooked.

    sa balutan kami bumibili ng maalat at balut.

    they sell only a certain number of eggs so when they run out of maalat, you have to come back the next day. you can also buy fresh(read:live) balut and penoy.

  11. MM, when if i can get the salted egg here, i would make them as a first course for my boys. Try it sometimes.. to slice round..the tomatoes, salted eggs, and onions and if you wish to add slices of cucumber. As for the sauce just a drift of balsamic vinegar and olive oil..chopped green onions or parsley! Sure no need to add salt.. just black pepper to taste. Bon appetit!

  12. My gholly truly mouth watering. thank you guys for your ideas. i will prepare that one of these days with matching fried frog (palakang bukid).

  13. Kiko, the addition of cilantro truly makes a dfference. My daughter would not eat the salad without it. If I don’t have it in my kitchen, I just use thai coriander which grows lushly in my garden. More peppery in flavor though but it’s the next best thing…

  14. MM, you are truly a 21st century Renaissance Man–cooking, writing, photography, entertaining, flower arranging, educator, involved parent…what else is left for Mrs. MM to do?

  15. yup it’s very easy to do itlog na maalat marketman, this is one thing na di ko nami-miss cos I’m able to do it here, and when my pinoy neighbors learned that i make them, they started ordering and buying it :) ……. you just have to make a salt/water solution, more salt than water, enough salt to cover your duck eggs, I place them in air tight containers and “harvest” them after 6-7 weeks …….more than 7weeks and it’s too maalat na ……and i use organic duck eggs :)

  16. This blog actually got me to the supermart to buy the salty eggs. They have this Thai brand where they wrap the individual eggs in air tight red plastic. Why is it that other countries have so much better packaging? The eggs are fine, just the right saltiness. I also bought sarangani daing na bangus which I fried on the back patio (he he he). Yumm! Oh yes, I added cilantro to the tomato egg mixture.

  17. I.buy.red.egg.NOW NA!!! It’s 2:00 AM and I’m craving. Arggggghhhhhhhhhhhh! I love this combination. With the lamayo, too. And yes, the sabaw that someone said that completes the meal.

    Erleen, i don’t think it’s weird having itlog na maalat as palaman. It combines well with sweet stuff such as bibingka and puto. Same concept.

  18. all this talk about making salted eggs have made me want to try and make some. How exactly do you make these?

  19. Coriander/Cilantro has got a very unique taste. The name was derived from the Greek word “corys” meaning “bedbug”. That should give one an idea of how this herb tastes like.

    But you do learn to like it. In fact, you grow to love it, di ba MM? patanj?

    My Thai beef salad won’t be the same without the crushed roots of this herb. And of course my tomato, onion and salted egg salad.

  20. Have you eaten at La Vigne, MM? Quite pricey, but, I believe, well worth it. Anyway, they have very interesting desserts there, one of which is the Coconut Pot de Creme. It has salted egg inside! It tastes like a cross between maja blanca and bibingka.

  21. Katrina, nope haven’t had the privilege of dining at La Vigne yet… Kiko, yes coriander grows on you… Anne, I have never made them myself but my brother says you just soak the boiled? eggs in very salty water for a long time… another commenter above gives suggested number of days…good luck!

  22. Try adding salted eggs to ampalaya salad of vinegar, onions and tomatoes.Champion!

  23. Hi there

    I got lost on who was asking about oily yolks, but you can find them in chinese stores or palengkes. The chinese apparently perfected this skill and every duck egg has a very oil and red yolk inside.

  24. Hi I’m married with a Philipina and we living in north Italy near the Austrian boundery. It’s so hard findt pilipino food in my place and we dreaming to prepare itlog na maalat, how we can do it ?



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