Itlog na maalat at kamatis is usually a much simpler dish of salted duck egg and tomato. This is the way my mom made it growing up, so you know it’s the best (for me)! If you look at the ingredients list you’ll realize we’re about halfway to pico de gallo, subbing vinegar for lime. This is the Southern California influence on my family’s recipes, which of course was influenced by Mexican cuisine. I grew up in Carson, CA and we slowly worked our way South to Orange County. It was such a blessing to be spend my early childhood in a diverse place with the bonus of having my Titas and Titos nearby for weekend gatherings. I could walk to my 99 Ranch. Sure, my mom wouldn’t actually let me walk there, but you get how close I was to fresh salted duck eggs and Filipino snacks! Now LA is having a major Filipino food moment!
Pair this side dish with tocino, longganisa, bangus… basically with any of the silogs. For a quick meal, just mix it into your rice!
Itlog na maalat at Kamatis
- 4 plum tomatoes
- 1/2 Small red onion
- 3 tbsp chopped cilantro
- 2 Itlog na maalat
- 1/2 cup sugarcane vinegar
- Patis, to taste
- Dice tomatoes and onions. Transfer to a serving bowl then mix in chopped cilantro.
- Cut open the itlog na maalat and scoop it out. Roughly chop it and sprinkle on top of the tomato mixture.
- Pour vinegar on top of the mixture. Serve fresh. Option to add fish sauce if the itlog na maalat is not salty enough to balance the vinegar.