Video: How to cook Tortang Talong or Eggplant Omelet

Here is my first uploaded video on Youtube which is a Tortang Talong Recipe. I hope you watch and do not forget to click like.

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Sautéed Bean Sprouts (with Pork)

When I was in Philippines on vacation, as much as possible I would like to eat Filipino Food that I can’t eat while I’m working overseas.  And when I’m in the Philippines I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or what call Toge in the Philippines.  Oh boy, what a treat.     

Anyway, here is how my Mom cooked Sautéed Bean Sprouts with Pork.

Ginataang Sitaw with Pork (String Beans Cooked in Coconut Milk)

What else can't be cooked with coconut milk? Majority of the vegetables in the Philippines can be used as an ingredient to a sumptuous meal with a coconut milk. You can also cook Pork, Chicken and seafood’s. This time, let me show you how to cook Ginataang Sitaw. If you search online, there are lots of English translations of "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...

Ginisang Bunga ng Malunggay

Moringa or better known in Philippines as Malunggay is famous for its leaves that is a characteristic ingredient in Tinola.  Not only it has a distinct taste but have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrot, and 2 times the protein in milk.  

But this time, we are going to talk about Moringga Fruit or Bunga ng Malunggay.  It is as simple as cooking Pinakbet, all you have to do is the following.

Okoy - Deep Fried Shredded Papayas w/ Shrimp

Ampalaya Leaves with Sardines

When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.

Ingredients and cooking procedure after the jump.

Pork Adobo with Ampalaya (Bitter Gourd)

Here's the famous Filipino dish with a twist.

Here's how to cook it.

Ginataang Kalabasa (Squash Cooked in Coconut Milk)

Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favorites.

Here is how to cook this dish.

Tokwa't Baboy

My Tito Jose cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that because he’s my uncle but it was really very good. And I feel safe since it was cooked in our house. The reason why I said that is because I am kind of hesitant to eat Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be cleaned very well and I know that in some of the restaurant they don’t clean it well enough to pass my standard.

Pork Ribs Sinabawan sa Kamatis

This is like a Nilaga but with a different twist. This recipe is so easy to make.

Ingredients and cooking procedure after the jump.

Laing w/ Shrimps

Laing is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves (which give the dish a rough feeling), pork or shrimps, and chili peppers cooked in coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 3 cups shredded Gabi leaves (Taro), dried under the sun

* 1 1/2 cups of coconut milk

* 1 piece of onion

* 1/2 clove of garlick

* Piece of Ginger

* 1/4 kilo of Shrimps

* 2 tbsp. of Bagoong (Shrimp Paste)

Cooking procedure:

1. In a saucepan, cook the garlic, ginger, onion, bagoong, gabi leaves, and coconut milk together. Add Sili if desired.

2. Allow to boil if the coconut milk is almost drying out, and looks oily.

3. Lower the heat, and when the coconut milk is creamy on top of the vegetables, remove from the fire and serve.

Tips: With coconut milk, if fresh coconut is not available, you can buy the coconut powder or coconut milk in can. But, fresh is still the best.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!

Pinakbet

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

But I'm going to show you a Kapampangan's version of Pakbet.

Ingredients:

* 1/2 pound pork (liempo with skin & fat)

* 4 Cloves garlic

* 1 Onion medium size

* 1/4 cup Shrimp Paste (Bagoong Alamang)

* 4 Eggplants (Long or round)

* 1 handful of Okra

* 1/2 cup tomatoes

* 2 pieces ampalaya (Bitter Melon)

* Corn Oil

* 1 Pork Cube (Maggi or Knorr)

* Salt

Cooking Procedure:

1. Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.

2. Add the diagonally sliced eggplants, bitter melon and Okra.

3. Add Pork cube and salt to taste.

3. Simmer it until the pork and vegies are cooked.

I prefer the veggies half cooked.

Tip: Some people pour water when they cook Pinakbet but this makes the dish watery unless you want it like a soup. Vegetables already have water in it and it comes out when you cook it.

***

I saw a video in youtube on how to cook Pinakbet. This video does not relate with my recipe. This is just to give you an idea.

Tortang Talong (Eggplant Omelette)

Ingredients:

* 5 medium size Egg Plant or Talong

* 2 eggs

* 1/2 tsp of salt

* 1/4 tsp of ground pepper

* corn oil

Cooking procedure:

1. Roast eggplant preferably in charcoal. For alternative, you can use your gas stove. Put a metal screen on top and roast it. Another alternative beside from roasting is boiling the eggplant.

2. Remove the skin and flatten it with fork. Then set it aside.

3. Scramble the eggs, add salt and pepper.

4. Dip the flattened eggplant into the scrambled egg and fry it.

That easy!

I know this recipe is messy to do but I assure you will love it, just eat it with Banana Catsup and steamed rice.

Pork with Bamboo Shoots

Ingredients:

* 1 cup of dried mushrooms

* 1/4 kg pork fillet

* 1/4 kg of bamboo shoots

* 3 tbps of corn oil

* 1 1/2 teaspoons Salt

* 2 tbps Soy sauce

* 1 tbp Corn flour

Cooking Procedures:

1. Soak mushrooms in warm water for about 10 minutes, squeeze it till it dry. Then, slice the mushrooms into halves and keep it soaked in water.

2. Slice pork thinly and in a large bowl, mix soy sauce, corn flour and pork all together.

3. Cut bamboo shoots into thin slices.

4, Get a frying pan or a wok, put the corn oil and stir-fry the pork until color turn light brown (do not overcook the pork), remove the pork and set it aside.

5. Keep the remaining oil in a pan where you fried the pork to keep the taste. Fry the mushrooms and bamboo shoots, then add salt, pork, and then stir well. Cook for few minutes and stirr it constantly until it's done.

For presentation purposes, serve it with steam rice and put the cooked dish as toppings. Personally, I'll put cut onion leaves and sprinkle it on top.

Voila!

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

And if you find this recipe interesting, please register to our feeds! Click here!

Chop Suey

Chop suey (in Chinese means 'mixed pieces') is an American-Chinese dish that was adopted by the Filipinos and became one of their dishes. Chop Suey is a dish consisting of meats (often chicken, beef, shrimp or pork), cooked quickly with vegetables such as carrots, cabbage, and celery and bound in a starch-thickened sauce. Ingredients: - 2 pieces of chicken breast, deboned and cut into strips - 1 tsp. salt- 1 tsp. constarch - 1 tsp. soy sauce- 2 tablespoons of cooking oil - 2 crushed cloves garlic - 1 chopped onion - 1 cup sitsaro, stringed - 1 medium-sized carrot sliced - 2 stalks celery, cut into 1/4" lengths - 1 1/2 cups shredded cabbage - 2 tbsps cornstarch- 1 tsp. chicken bouillon - 1/2 tsp. sugar - 1 teaspoon soy sauce - 1 cup water Cooking procedures: -Heat oil in a wok and saute' the garlic until light brown then add onions and cook until wilted. Pour the chicken and cook until tender. -Add the vegetables and stir fry for 5 minutes. Add half of the water. -Put the constarch in the remaining water and stir it add it to the pan. - Blend in the bouillon, sugar and soy sauce and bring to a boil. Reduce the heat, cover and simmer until vegetables are cooked. Note: Do not overcook the vegetables. Photo courtesy of Flickrdotcom