Skip to main content

Tortang Talong

Tortang Talong is a favorite breakfast staple that is easy and simple to cook. I just love it when it is cooked tostado giving it more crunch especially on the sides.



Tomato ketchup is my favorite dip but I won't say to no toyo-mansi. Simple as it may seem, others add ground pork to the egg mixture and use the meat as topping on one side. One can use hotdogs, bacon, and ham, giving it a more "sophistication". 
Here's a simple recipe for Tortang Talong




Ingredients
  • 5 pcs medium sized eggplant
  • 2-3 pcs eggs
  • Salt and Pepper
  • Garlic and/or Onion Powder, optional
  • Cooking oil, enough for frying
How to cook Tortang Talong
  1. Grill the eggplant until cooked. The color of skin turns almost black.
  2. Peel off the skin and set aside. Make sure to remove all the burnt skin
  3. Crack the eggs and place in a bowl. Adjust the number of eggs to the size of the eggplant
  4. Season with salt and pepper. You can also used garlic and/or onion powder or other seasoning. Mix well.
  5. Flatten the peeled eggplant using a fork and dip it in the beaten egg mix.
  6. Over medium heat, pour enough cooking oil in a frying pan.
  7. When oil is hot, fry the eggplant one at a time.While frying, scoop some hot oil and pour over the uncooked side to cook it faster.
  8. Place cooked eggplant on a plate with table napkins to absorb excess oil.
  9. Served with you favorite dip.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...