Tuesday, 8 May 2012

Adobong Talong

© Fresha-licious :  Frederick's mushy adobong talong



This week is eggplant week so we will be featuring Ilocano and other Filipino recipes including those found in other cuisines.  But first, let’s us give you some background information about eggplants.

Eggplant, or aubergine or melongene as it is called in France, guinea squash by the ancient British, brinjal in India, Talong in Tagalog, and tarong in Ilocano is a spongy vegetable with glossy skin belonging to the family Solanaceae (also known as the nightshades) and genus Solanum. It is a kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. Though eggplant is found everywhere around the globe, this tasty vegetable is a native of India.
Most eggplants comes in many shades of violet and purple but they are also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white.  They come in variety of sizes and shapes too, ranging from as small and round as a tomato, or as pear-shaped egg, or as thin and long as a cucumber, to large zucchini.

Today, while noshing on my roasted almonds, cashew, and walnuts as I draft this entry, I decided to post my husband’s adobong talong which he cooked a month back.  And yes is adobo though Frederick doesn’t want to call it as adobo :-)

Check our collections of adobo recipes here.


Here is Frederick’s recipe of  ADOBONG TALONG

Ingredients:

Eggplants, diced – 3 medium
Garlic, crushed – 3 cloves
Onion, diced – 1 mediu
Ripe tomato – 1 medium
Apple Cider Vinegar – 5 tbsp
Soy Sauce – 2 tbsp
Maggi Magic Sarap – 1 tsp
Salt and Pepper to taste
Water
Canola Oil – 2 tbsp

Cooking Procedure:

  1. Boil Eggplants until cooked, and then drain.  Set aside
  2. Heat oil (but do not let it smoke) and sauté garlic until it turned almost brown.  Add the onion and the tomatoes and simmer until the tomatoes become mushy.
  3. Add the Eggplants and stir.
  4. Season with the vinegar, soy sauce, magi magic sarap, and ground pepper.  Adjust taste by adding salt.

Serve with steamed red-white rice and daing na bangus.

© Fresha-licious (08May2012)

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