RECIP

Eggplant OmeletE(Tortang Talong)

Ingredients
2–4 SERVINGS
BOOK
2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Step 1

Preheat the broiler.

Step 2

Lay the eggplants in a single layer on a baking sheet and broil them, flipping once
or twice, until they are soft and blackened on all sides, about 15 minutes. (If you
have a gas stove, you can do this by holding the eggplants with tongs over a
burner on medium-high heat, turning them so they blacken on all sides.)

Step 3

Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam
(this makes the skin easier to peel). Peel the eggplants, discarding the skins, and
use a fork to gently flatten the flesh.

Step 4

Put the eggs in a shallow bowl. Beat well and season with salt and pepper.

Step 5

In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in
the beaten eggs, letting it soak for a second or two so that it is well covered with
the egg. Season the egg-dipped eggplant with additional salt and pepper and
place it in the skillet. Repeat with the other eggplant, making sure there’s room
between them in the skillet. Place 1 tablespoon of the crab (if using) on top of
each eggplant, pressing it down with a fork.

Step 6

When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them
over and cook until browned and crispy on the second side, about 3 minutes
more. Transfer the eggplants to a paper towel–lined plate to drain.

Step 7

Serve hot or at room temperature, with fish sauce.

 Sinangag (Garlic Fried Rice)
Ingredients
2–4 SERVINGS

For the garlic oil and chips:

1 cup (240 ml) vegetable oil
1 cup (135 g) garlic cloves, sliced paper thin
4 cups (800 g) freshly cooked jasmine rice, kept hot
Kosher salt
For serving (optional):
2 to 4 large eggs, fried or sunny-side up

Step 1

In a medium saucepan, heat the vegetable oil over medium heat until the oil
begins to shimmer. Line a plate with paper towels and set it nearby.

Step 2

Carefully pour the garlic into the hot oil and stir continuously until the garlic is
just beginning to lightly brown. Remove the pan from the heat and use a slotted
spoon to transfer the fried garlic onto the paper towel–lined plate; reserve the oil.
Set both the garlic and the oil aside while you make the rice. (You can store the
garlic chips and oil in separate airtight containers in the refrigerator for up to a
week.)

Step 3

Fluff the hot rice with a fork and toss it with 1/4 cup (60 ml) of the garlic oil and
1/2 cup (40 g) of the fried garlic chips. (You will have leftover oil and chips for
more rice; or try them on the pansits and soups.)

Step 4

Season the rice with salt and serve right away or at room temperature, with the
eggs, if desired.

Easy Chicken and Mushroom Salpicao

Ingredients

 2 tablespoons butter add more if desired

 5 cloves garlic finely chopped

 250 grams chicken breasts cut in cubes

 100 grams / ½ cup mushroom sliced

 3 teaspoons liquid seasoning I used Knorr

 2 teaspoons soy sauce

 ground black pepper to taste

  green onion to garnish, optional

Instructions

1. Heat oil in a pan over medium heat. Add butter and let it melt. Add garlic.
Saute until fragrant and lightly brown. Remove half of the garlic and set aside
for garnish later.

2. Add chicken breast. Stir until well combined with the browned garlic. Lower
heat to medium, cover the pan with a lid and let the chicken cook for 5
minutes. Add the mushrooms, liquid seasoning and soy sauce. Stir. Continue
cooking for another 4 to 5 minutes.

3. Transfer to a serving plate. Sprinkle with toasted garlic and garnish green
onions. Enjoy!

Notes

 Cut the chicken and mushroom in uniform pieces bite-sized pieces before
cooking. This ensures that they cook quickly and evenly.
 Add the mushrooms when the chicken is half-way done. Adding them too
early can make it soggy and watery.
 Serve over warm rice or eat on its own as 'pulutan' or beer match. Enjoy!