Asian Salad Recipes - Philippines Watercress Salad with Salty Egg (Pako At Ition Na Maalat) Recipe

Ingredients 

• 150g (5oz) watercress

• 2 large tomatoes, thinly sliced

• 4 small shallots, thinly sliced 

For the salty eggs:

• 8 ducks' eggs

• 300g (10 oz) salt 

For the dressing:

• 2 tablespoons white vinegar

• 2 tablespoons fish sauce

• 2 teaspoons sugar

• 2 small red chilies, finely chopped

Serves 4

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Method

1. At least 3 weeks ahead, prepare the salty eggs: place the eggs in a large preserving jar, taking care not to crack the shells.

2. Heat 700ml (1 1/4 pint) water in a pan with the salt until it dissolves. Allow to cool, then pour over the eggs and seal the jar. Leave for 3 weeks.

3. Hard boil salty eggs. When cool, shell and dice into small cubes. Next arrange the watercress, tomatoes, salty eggs and shallots on a serving platter.

4. Make the dressing by mixing all the ingredients together in d bowl, stirring until the sugar dissolves. Pour over the salad, mix well and serve.