ASN/TAS presents 6 pieces of cooked salted duck eggs. 'Itlog na Maalat' is a source of pride for Filipinos. 'Itlog' in Tagalog means egg, and 'Maalat' means salty, so it's a salted egg. These salted duck eggs are a type of Chinese preserved food. They're made by soaking duck eggs in brine or packing them in damp, salted charcoal. In the Philippines, they undergo a similar process with some ingredient variations. They're dyed red to tell them apart from fresh duck eggs. Duck eggs have a bigger yolk than chicken eggs and their tougher shells give them a longer shelf - life.

How to use: You can enjoy these cooked salted duck eggs directly as a snack. They also go great with congee or can be used in salads. Notice: Keep them in a cool and dry place. Once opened, consume them within a few days. Maintenance: If you're not going to eat them right away, store them in the fridge to keep them fresh for longer.