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Tortang Talong Recipe




Ingredients:

5 big eggplants (you need to count 1 eggplant per person)
*when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface
half a kilo of ground pork
4 cloves of garlic crushed
1 onion minced
1 tomato chopped
6 to 7 eggs depending on the size
cooking oil
salt
pepper


Procedure:
Start by grilling your eggplant. You can grill it over charcoal or your oven. Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven. Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready. Put them in a basin with cold water to facilitate your task of taking of their skin. If they are well cook, taking off their skin is easy. Pat off dry with paper towel each eggplant to be sure they are dry. With the help of a fork flatten each eggplant to allow you to put your stuffing inside. This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato. This will be your stuffing. Beat the eggs as you would beat eggs in making omellette and let it stand ready. In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg. Heat a pan and put your cooking oil. Slide down the prepared eggplant on the frying pan and fry each side. They are cook one they turn golden brown on each side, about five to ten minutes. You can reheat some left over cooked eggplant omellette, just be sure they are properly kept. You can keep them for maximum of two days.



Calamares(Calamari with Lime)

Often served in bars and bistros as ab accompaniment to drinks, Calamares is a dish of Spanish origin adapted by Filipinos and localised with the use of calamansi.

1. kg(2lb) medium squid, cleaned(head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
2. Juice of 3-4 calamansi
3. 2 egg white
4.125 5(1 cup) plain(all-purpose) flour
5. 250 ml(1cup) oil
6. Salt and pepper to taste
7. Lettuce

Instruction:
1. Slice squid into 1-cm(1/2 in) rings. Marinate in calamansi juice for about 30 minutes.
2. Dip squid rings in egg whites, then dredge in flour.
3. Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook  as this will make make the squid tough. Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
4. If desired, place on a bed of lettuce. Serve with Garlic Mayonnaise Dip as n appetizer or as pulutan with drinks.

Serves 6
Preparation time: 15+30 mins marinating
Cooking time: 15-20 minutes

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Pinoy Recipes: How to cook Gambas



Ingredients:
1 kg(2lb)medium prawns, peeled(heads, tails and shells discarded)
Juice of 3-4 calamansi
60 ml(1/4 cup) olive oil
Cloves of 1 whole head of garlic, peeled and crushed
Dash Tabasco(or other hot pepper sauce)
Salt and pepper to taste
Parsley, to garnish(optional)
Sliced green chili, to garnish(optional)

Procedure:
1. Marinate peeled prawns in calamansi juice for about 30 minutes.
2. Heat oil in frying pan or work saute garlic  until almost brown. Add prawns and stir-fry until fully cooked, about 2 to 3 minutes. Do not overcooked.
3. Seaoson with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Serve an apetizer, as a first course or as pulutan with drinks.

Serve 6
Preparation time: 20 mins+30 mins marinating
Cooking time: 5 mins
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Pinoy Recipes: How to cook eggplant relish



Ingredients:
6 medium eggplants(Aubergines)
Juice of 3 calamansi
60ml(1/4 cup) vinegar
Salt
Freshly ground black pepper
Diced tomato. to Garnish(optional)
Chopped spring onions, to garnis(optional)

How to Cook:

1. Grill eggplants over medium heat until tender, about 15 minutes. Peel and, using the back of  a spoon or fork, mash eggplants finely. Sprinkle with calamansi juice and let stand a few minutes.
2. In a small bowl, combine garlic and vinegar. Pour over the mashed eggplants. Season with salt and pepper. Mix well. If desired, garnish with tomato and spring onions for added color.
3. Serve as relish for Pochero, and fried or steamed fish.

Makes about 1/2 cups
Preparation time:10-15 minutes
Cooking time:15 minutes


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Basic Filipino Ingredients



Calamansi is a small walnut-sized green to yellow-green fruit with an aromatic citrus flavor. Calamansi makes a delicious fresh juice and adds its lively accent to many foods, from noodles to desserts.


Beancurd is known as tokwa in Tagalog. Rich in protein, it can be steamed or deep-fried, pickled or fermented. Soft white tokwa is steamed or added to soups; hard squares of tokwa are deep-fried; small cubes of dried beancurd are added to slow cooked dishes. Red or white fermented tokwa, sold in jars, is used as a seasoning.



Capsicum, also known as bell peppers, are often  used in fresh salad and spanish-style dishes or stews.



Cornflour or cornstarch is a fine white powder often used as a thickening agent. it does not add much fat or change the  flavor of a dish.


Eggplant, known as talong in tagalog, is of the slender purple-skinned variety. talong is is usually grilled over the stove before being chopped and made into a salad; or stuffed (rellenong talong); or sauteed in a vegetable dish like pinakbet.



Kangkong is deep-green aquatic plant with heath-shaped leaves, popular throughout Southeast Asia . Also know as water convolvulus and and sometimes water spinach or swamp cabbage, it is full of nutrition and possesses an excellent flavor. It is sauteed with the garlic or mixed into sinigang.


Pan de sal is the national bread of the philippines, which is shaped like a bun.subtitutes any bread of your choice



Patis is a thin fish sauce made from boiled, salted and fermented fish or shrimp. it is used to flavor many dishes. an essential item to have on hand but, if unavailable, substitute thai nam pla or vietnamese nuoc mam.




Red egg, or salted duck egg, is a savory condiment or side dish that has been boiled, stored in brine and dye red.



Saba is a type of cooking cooking banana, very similar to plantain bananas.it is light to bright yellow in color, with the yellowish-black peel.


Singkamas also known as jicama, or yam bean,is a crunchy white turnip which is sauteed as a filling for lumpia.


Spring onion is also known as scallion.this popular green young onion is used as a flavoring soup and garnish on meat dishes.



Spring roll wrapper is a thin crepe made from batter of rice flour, water and salt. the lumpia wrapper is steamed and dried in the sun, then used to wrap a variety of spring rolls. the rice wrapper must be moistened with a wet cloth before using, for greater flexibility.


Ubod is the white pith of the hearth of a palm(coconut or buri) it is blanched and served as a fresh salad or cooked as a vegetable in the traditional lumpiang ubod.



Vinegar, also known as suka or native vinegar, comes in black, red and white hues. it is made from nipa palm, coconut, kaong or sagu palm, as well as from sugar cane.white vinegar can be used for the recipes in this book.


Soy sauce is probably the best known asian seasoning agent, brewed from soybeans, wheat and salt. it is available in several forms---light,dark and sweet soy sauce.light or "regular" soy sauce is used to in this book it is saltier, less malty in flavor and thinner than black soy sauce.soy sauce is available in bottles---in supermarkets and provision shops.


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