Salted egg is everywhere – literally! By now, most of you more likely have heard of the salted egg phenomenon taking over Asia. If you haven’t then you should Google salted egg potato chips to get an idea what I am talking about!
I must admit I have fallen prey to this latest food craze. In fact, I wrote a famous salted egg snack review here in LiteracyBase and you may read about it by clicking over here.
Salted egg is a common delicacy in the Philippines. We usually enjoy it with some chopped fresh tomatoes and eaten with steaming white rice as a viand. However, with the salted egg food craze sweeping the globe, there are a lot of other ways to eat and enjoy salted egg these days!
The most significant awareness I had about the various ways to eat salted egg was when I was living in Singapore. A friend took me to a restaurant specializing in crab dishes and there was an item on the menu for salted egg crab. Prior this meal, I tasted chili crabs in Singapore and loved it. But that evening was the first for me to read about salted egg crabs! I was so intrigued by the dish – I gave it a shot, of course!
The verdict? I loved it! The salted egg sauce was super creamy and tasty. I think it added a certain depth of flavor to the dish. I thought that it will be too weird to taste salted egg together with seafood but it actually made sense. And since tasting it, I have heard of other variants such as salted egg chips, salted egg fried chicken, or salted egg pasta! All of which, I haven’t tried yet!
So for this recipe, I decided to try making the salted egg sauce but use it with calamari. Crabs are quite pricey over here so if I wanted to enjoy seafood, I tend to use other frozen options such as prawns or calamari. It’s been a while since I cooked using calamari so I decided to use it for this dish.
1 kg frozen calamari, completely thawed
4 salted egg yolks, steamed
a handful of curry leaves
salt to taste
25 g butter
Place butter in a pan. Put the pan over medium-high heat and let the butter melt completely. Make sure not to get impatient and raise the heat to high – it will burn the butter!
When the butter is hot, saute the onion. Toss in the pan and cook until translucent. If using chilies for this dish, you may add it in now.
Add the calamari pieces and half-cook for about 2 minutes. Remove from the pan and set aside.
Once all the calamari pieces were half-cooked, add the steamed salted egg yolks. Crush the yolks using a fork and thoroughly mix with the butter to have a creamy sauce consistency.
Add the curry leaves and stir. Add the calamari pieces and cook for an additional 3 minutes.
Remove from heat and set aside.
Best served with hot rice!