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Paa ng manok or Adidas
Chicken feet are nicknamed "Adidas".
Chicken feet are a common delicacy in the Philippines. The claws and tips of the toes are cut off, and the feet are washed in hot water and the tough outer layer of the skin is peeled or scraped off.
As street food it is mostly marinated and grilled.
There are many ways to cook chicken feet which you can eat in some (chinese) restaurants.
You generally have to nibble away each toe, one joint at a time, spitting out the bone, but the ball of the foot (what would be the "palm" of an equivalent human hand) is a soft, chewy mass of delicious ligament.
One-day old chick.
Click image to enlarge.
Click image to enlarge.
One-day old chicks are actually rejects from poultry farms. They only choose the female chicks for egg productions and the male chicks ends up as "One-Day Old Chicks".
The baby birds are eaten batter-fried. You eat the whole chick because the bones are so soft. People usually dips the chicks in vinegar and/or red chili sauce. One-Day Old Chicks are also a popular pulutan (finger food) while drinking Red Horse Extra Strong or San Miguel beer.
There are more than 250 million male chicks that are killed at the hatcheries every year in the West. These are the chicks that are born at the hatcheries, half of whom are female, for the egg industry, and half of whom are male. Well the male chicks, not being bred to grow quickly enough for meat production, are useless to the egg industry, so they are killed at birth. Literally, these precious little fuzzy chicks that everybody goes gaga over -- when they are a day old, they are killed. They are either suffocated or thrown into what are called macerators, and they are ground up alive -- 250 million every year!
(source: Compassionate cooks)
Itlog na maalat (4)
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Click image to enlarge.
Click image to enlarge.
Click image to enlarge.
If the egg looks black inside it is trown away since this indicates that the egg is bad.
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After this 20 day process, the eggs are hand cleaned with water and prepared
to be cooked in low fire for 50 minutes. Time counted from the first boiling of
water and the immersion of an egg batch. The eggs are wrapped in a
fish net for ease of taking out from the basin.
The cooked eggs are then colored red in a container with lukewarm water and
mixed with the dye.
Itlog na maalat (2)
Click image to enlarge.
Click image to enlarge.
I went to the "Aura Puno Duck Egg Industry" a factory where they prepare the salted eggs in Pateros.
The salted eggs are prepared by first mixing soil with water to obtain mud. Then salt is added to the mud and mixed together. Fresh duck eggs are individually dipped and packed in wooden boxes. Once the box is completely full it is sprayed one last time with salt.
These eggs are stored indoors at room temperature over the next 20 days. That way the salt works its way into the eggs uniformly.
Tokneneng and Kwek-Kwek.
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Tokneneng are boiled chicken eggs coated in orange colored dough and fried. Kwek-Kwek are just the same but quail eggs are used instead of chicken eggs.
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Note that you can also use balut or penoy for this recipe.
Click image to enlarge.
Click image to enlarge.
The eggs are usually dipped in spiced vinegar before you eat them .
