Philippine Cuisine - Side Dishes and Complements

Side Dishes and Complements

Itlog na pula (red eggs) are duck eggs that have been cured in brine or a mixture of clay-and-salt for a few weeks, making them salty. They are later hard boiled and dyed with red food coloring, hence its name, to distinguish them from chicken eggs before they are sold over the shelves. They are often served mixed in with diced tomatoes. Atchara is a side dish of pickled papaya strips similar to sauerkraut. It's a frequent accompaniment to fried dishes like tapa or daing.

Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water can be served with pandesal. Kesong puti is a soft white cheese made from carabao milk (although cow milk is also used in most commercial variants). Grated mature coconut (niyog), is normally served with sweet rice-based desserts.