This is my personal website representing my kitchen. In my kitchen, I have a COLLECTION of RECIPES which have been enjoyed by my family and friends for years. My purpose in creating this blog is to share these recipes with all my kababayans who are away from home and missed their moms' home cooking. For those who have family members who prefer non-traditional Filipino dishes, I have RECIPES for them too, hence, PINOY-AMERICAN..MaMely. FYI, "Pinoy" is an informal demonym referring to Filipinos.
Sunday, September 28, 2008
#9_ Tortang Talong and Fried Zucchini
My friend Liza had a birthday luncheon for her husband and among the many dishes she served was the Tortang Talong. Wish I had brought my camera with me because I don't think I can duplicate her presentation. It was so impressive and beautiful that I felt like I didn't want to dig in. It's a good thing somebody else dug into it first.
Tortang talong is not new to me as it is a childhood viand and I've always fixed it for myself since I left home. But never thought of the idea of accompanying it with relish of mangoes and tomatoes. It is an ordinary dish but when dressed up, is so enhancing. She said she got the idea from a newly opened Filipino restaurant (only one in the valley) where they went to eat the week before.
Today, I'm not even going to attempt to present it like she did...maybe a little close, just to give you an idea. I will throw in some fried zucchinis as I have one sitting in the fridge from a friend's garden. About those fish on the platter...they're breaded catfish from Texas Road House where we had dinner last night. I'm not a meat person so that's what I always order when we go there. Yah, you're right, sistah! that's a platter full of grease! As Aida always says "nakakamatay".....hindi bali we only live once. We oughta eat what we enjoy eating once in a while!
You'll need:
3 medium size Japanese eggplants
2 eggs (or more)
salt
canola oil
For the Relish:
1 Medium size tomatoes
1 ripe mango
alamang na bagoong
Onion, chopped (optional)
Cilantro, chopped (optional
Procedure:
1. Turn the oven to broil
2. Make few pierces on the eggplants with tines of a fork. Put the eggplants on a cookie sheet lined with aluminm foil (for easy clean up)and put it under the broiler (top rack), turning them around as they get charred so all sides get broiled evenly. Peel off the charred skins
3. Beat the eggs and add some salt
4. In a fry pan, heat some oil
5. Dip each eggplant into the beaten eggs pressing down with a fork to flatten them
6. Fry each side in hot oil, turning just once
7. Drain on paper towels
NOTE:
Actually, I fried the zucchinis first which have been cut diagonally. Its exactly the same procedure as for frying the eggplants...dipping each slice in the beaten eggs, fry each side in hot oil, turning once. I even used the same pan and oil for frying the eggplants. Choose zucchinis that are young and tender and don't need to peel them.
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Very tasty and saliva dropping sa sarap. Thanks for the recipe and we will try it.
ReplyDeleteFLY
thank you anonymous for coming by. glad you liked the recipes. hope you'll try them and let me know how you did..
ReplyDeleteI looove tortang talong (actually anything with eggplant). I've been eating it most days this summer :)
ReplyDeleteThanx Leslie! I can it this all week long...really good with rice of course!
ReplyDeleteTake Care!
OOOppsie! I meant "I can EAT this"
ReplyDelete