Tag: condiments

Edamame Hummus

Edamame Hummus

You know I love a veggie forward recipe, and this Edamame Hummus is a favorite!  It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it read more

Watermelon Rind Kimchi

Watermelon Rind Kimchi

Watermelon Rind Kimchi? Well, I love watermelon. We eat an embarrassing amount in our house. We even used to have watermelon eating contests…and not even as a fun thing to do with our kids. Just me and my husband, don’t judge. But with copious amounts read more

Salted Egg Salad

Salted Egg Salad

The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it!  If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is a popular Filipino dish, usually eaten more like a relish or side dish alongside grilled meats. Since this doesn’t require any cooking, it’s a perfect summer dish.

salted egg salad ingredients

Salted Eggs

Salted eggs, usually duck eggs,  are cured in a salt brine. This gives loads of complex flavor, especially to the yolk, which become really dense and creamy. Buttery and rich, they are used to flavor everything from chips to coffee drinks to stir fries. Recently I saw salted egg cookies at Costco! In China, they are frequently served with Congee, or used to make their iconic moon cakes. This Salted Egg Salad is a typical use for them in the Philippines. While you can make your own salted eggs at home, they are readily available at Asian grocers. They are sold in their shells, and have a long shelf life.

Making Salted Egg Salad

This is a very fast recipe. First I start by prepping the veggies.

cucumbers salted egg salad

tomatoes salted egg salad

Now that all the veggies are prepped, it’s time to break into the salted eggs. Make sure you are cutting on a stable surface and I placed a wet paper towel to keep the egg from rocking. You can also use a kitchen towel as well. It’s important that the knife is sharp as you will be using some force to break through the shell and cut through the egg. Use the point of your knife and start at the center of the egg. Push into the egg and come down in one firm move. Then rotate your egg and do the same thing.

Salted eggs cannot be peeled as the shell pretty much adheres itself to the egg. So use a spoon and scoop carefully, avoiding any bits of shell.

Now the only thing left to do is to season with a little lemon juice, salt, and pepper.

This richly flavored Salted Egg Salad is the perfect accompaniment to simply prepared meat or fish.

I can’t wait for you to try this dish and find out what all the salted egg fuss is about! Please take a second to rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!



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feature slated egg salad

Salted Egg Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Filipino


  • 3 salted duck eggs 
  • 3 small persian cucumbers or large European cucumber 
  • 3 tomatoes- any kind is fine
  • ¼ red onion 
  • Handful of cilantro
  • 1 scallion, minced
  • 1 lemon
  • Salt and ground black pepper to taste


  1. Wash the cucumber. Next, cut it in half lengthwise and then slice across it into chunky bite-size pieces.
  2. Put the cucumber into a bowl. Wash and then dice the tomatoes into large pieces and add it to the bowl of cucumbers. 
  3. Dice the red onion into a small pieces. Rinse the onion in a colander under cold running water and then drain the water completely. Add it to the bowl of veggies.
  4. Chop the cilantro and add it with the scallion to the veggies.
  5. Peel and dice the eggs. Add them to the bowl.
  6. Cut and squeeze the lemon over the veggies and season with ground black pepper to taste.
  7. Gently mix the ingredients and taste. Adjust the seasoning with a little salt or pepper if needed. Serve Salted Egg Salad  immediately.

Keywords: filipino, pinoy, condiments, sides, vegetarian, eggs

Eggplant Dip

Eggplant Dip

Got a bumper crop of eggplants? This Eggplant Dip is an effortlessly delicious way to use them up! The eggplant gets broiled until the flesh is meltingly tender, with the slightly charred and smoky flavor you’d get from the grill. Without the whole standing outside read more



Ponzu sauce is a fundamental Japanese condiment. Its versatility is unmatched-use it as a dipping sauce, a marinade, even the base of a salad dressing. When my parents first opened a restaurant in Miami in the 70’s, this was the recipe they used. Over 40 read more

Young Ginger Condiment

Young Ginger Condiment

I love condiments. They are the easiest way I know to add lots of new flavor to old favorites. You can make a weekly steamed fish and change it up just by topping it with a different condiment each time. I love creating my own as well, and this Young Ginger Condiment is a favorite. Just 5 ingredients and 15 minutes gives you a fresh and exciting topping that lasts for weeks! You will come up with endless ways to use it, so let’s get started!

young ginger condiments ingredients

Young Ginger

My mom goes back to Japan a couple times a year and always brings home a suitcase full of treats. And no other country makes it as easy to bring home food gifts as Japan. This “omiyage” culture is truly the best thing ever created to those of us who b. So one year, my mom gave me a small packet of chopped ginger and the suggested uses were as a topping for rice and tofu. I like ginger but I loved this little condiment. This humble looking condiment was seriously the most delicious and memorable gift in the entire bag.

But young ginger is a specialty item and can be difficult to find. Luckily for me, my friend Adena at LNB Grovestand grows it. Her family farm specializes in tropical fruit like avocados, lychees, and bananas, but they always have some fun experimental things growing, like tumeric and roselle. So one day she sent me some young ginger. And the memory of that chopped ginger condiment came racing back. I had to make some.

Young ginger is similar to baby potatoes. Both have soft skin that is easy to peel and creamy colored flesh. Young ginger is a much more mild version of its older self, with a nice sweetness and a floral aroma. Unlike the gnarled ginger root that you find in the grocery store, which is grown for at least a year, young ginger is harvested at about 6 months. You may find it with green shoots still attached, and the skin might be tinged with pink. The pickled ginger that is so ubiquitous at sushi restaurants is normally made with young ginger because of its gentle heat and mild flavor. You can find it when it’s season at Asian grocers, or at some farmers markets. You can also use regular ginger, just be aware that your condiment will much more pungent and peppery.

Knife Skills

Making my Young Ginger Condiment is so easy. The hardest part is cutting all that ginger.  It has to be done by hand because if you try to do it in a food processor, it will turn into ginger paste. First get your ginger ready by scraping off the skin. I use a small demitasse spoon but any teaspoon would work too. Don’t use a peeler or anything that would cut into the flesh. You want to preserve as much of the ginger as possible and the skin should peel off rather easily. Then get to chopping.

peel young ginger condiment

mince young ginger condiment

You will have a LOT of minced ginger:

knife young ginger condiment

Now it’s time to make the sauce. I use mirin for sweetness, soy sauce for savory depth, and a touch of dashi powder for some funky umami flavor. I just heat all the ingredients to a boil, then immediately remove from the heat and let it cool. Since this is a condiment meant to flavor bland foods, it should be a bit saltier than something you would eat on its own.

sauce young ginger condiment

sauced young ginger condiment

All that’s left to do is to transfer the Young Ginger Condiment into a clean container and store in the fridge.

Now is where the real fun begins. What dishes will you enliven with your new condiment?! Dollop some onto noodles.  Add it to a veggie stir fry. Spoon on top of steamed tofu…the possibilities are endless. Gingered avocado toast, anyone? Here are some more dishes that would love a little ginger embellishment:

However you end up enjoying it, let us know. Leave a comment and rate the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

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recipe card young ginger condiment

Young Ginger Condiment

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: condiment
  • Cuisine: Pan-Asian


  • 6 oz young ginger
  • 2/3 cup mirin
  • 2 Tablespoons soy sauce*
  • 1 teaspoon salt
  • 1/2 teaspoon dashi powder (optional)


  1. Use the edge of a small spoon or a vegetable brush and peel the ginger. Next finely mince the ginger. You’ll need to do this by hand.
  2. Place the ginger into a storage container.
  3. Add the mirin, soy sauce, salt, and dashi powder to a small sauce pan and bring to a boil over high heat. As soon as it boils. turn the heat off and let the sauce cool to room temperature.
  4. Pour the sauce over the ginger. Stir to combine. Store the ginger in the fridge until ready to use. 
  5. The sauce lasts for several weeks in the fridge. (Always use a clean utensil when spooning the ginger out of the container).


*To make this gluten free be sure to use gluten free soy sauce

*If you are a vegetarian, use vegetarian dashi powder or just omit

Keywords: asian condiments, young ginger