I’ve been so detached with all the food trends, new restaurants and upcoming events since I’ve been away from home most of the year. But one thing did reach me in New York. My cousin spent the summer in Manila and came back to NY with two cylindrical containers filled with salted egg potato chips for me. I brought one of them to work and everyone was hooked. Salted egg is very common to Filipinos and the Chinese but I guess for Americans it was something totally unexplored. So we started to break it down.
As soon as I got home, mom and I had dinner at Tao Yuan Malate where they too serve salted egg potato and taro chips. I was instantly hooked once again. The very next day, I bought my ingredients and took half an hour off from work to experiment in the kitchen.
This is such a great Christmas gift idea. It’s cheap too. Plus, everyone loves a homemade gift. And you can snack as you go along.
So here’s the recipe I came up with. It’s been hacked. YOU ARE WELCOME! Happy munching!
SALTED EGG POTATO CHIPS
1 stick of butter or margarine (or 100grams)
4 salted egg yolks, crumbled
1 chili labuyo, chopped
1. Use a mandolin to slice the potatoes. You may opt to peel them prior to slicing. Submerge in water while waiting for the oil to heat up.
2. Deep fry.
3. On a separate pan, melt the butter or margarine and add in the chili. Once melted, add in the crumbled salted egg yolks and mix.
4. If you want to add in curry leaves, now is the time to do so.
5. Coat potato chips with the butter-salted egg mixture by tossing in a bowl or mixing gently.
– I prefer to fry the potatoes without color since the butter and salted egg will give them the yellow color.
– Curry leaves are optional. I couldn’t find fresh ones anywhere.
– You may opt to use pre-made potato chips from the grocery to save time.
– Now it all boils down to the flavour of the butter or margarine you use and the quality of your salted egg yolks.