Salted Eggs ensalada is one of the best side dishes that we Filipino’s has to offer. It is easy to do, very affordable and the ingredients are very easy to find. There are also different types of this ensalada, depending on what you like to mix with it, the list just goes on and on from green mangoes to grilled eggplants and you can also add in sea weeds if you like.
This is normally served with fried dishes, from fried fish, pork, and even with fried chicken. Based on experience I also like having this side dish with anything that grilled, whether that be of pork, fish or chicken, this ensalada just suits every possible dish there is.
The Salted Eggs Ensalada originates from Chinese ancestors
The Red Salted Eggs is very popular here in the Philippines and is something that we have adapted from our Chinese ancestors. They are duck eggs often made by curing them in a brine solution (salt and water). This is also something that you can buy on any supermarket or you can visit the Salted eggs capital of the Philippines, the beautiful town of Pateros. They are very popular in making the best and very affordable salted eggs.
Here’s a quick way on how to make a very enticing side dish for all your fried and grilled pleasure.
Materials Needed:
- chopping board
- knife
- peeler
- spoon
- bowl
Ingredients:
- 4 pcs red salted eggs
- 2 pcs tomatoes, finely chopped
- 1 pc red onion, finely chopped
- 1 green mango, finely chopped
- 2 tbsp vinegar, you can add more depending on your liking
- A pinch of salt
- A pinch of ground black pepper
- 1 tsp kalamansi juice
- Chili, finely chopped – optional
Directions:
Cut the salted eggs into wedges then cut again each wedge into four pieces in a bowl, place the tomatoes, red onion, green mango together with the chopped salted eggs
Mix a little then add in the salt, ground black pepper and Kalamansi juice and mix again depending on how you like your side dish, you can add chili – I prefer to add chili as it complements the saltiness of the egg and the sourness of the mango
This side dish is now ready to serve and this recipe would cater to 3-4 people. Left overs will not be a problem as this is very easy to store and can be eaten on your next meal as this is also best served cold.
