Ginisang Talong


Ginisang Talong


Ginisang Talong is the first dish I attempted to cook. I was in elementary yet at that time, in the fourth grade, so I was like 9 or 10 years old. That day which I thought I was simply in “I-wanna-try-to-cook mood” was the beginning… Unconsciously, at that early stage of my life, my passion for food and cooking spurred on.

The cooking talent runs in the blood. My mother and her brother are good cooks which they’ve gotten from their father. 7 out of 9 of us siblings got the same. My father, in his younger years, used to cook good food for us, too! Having tasted great home-cooked dishes prepared by our parents even until we became adults trained our tongues to accept or discriminate taste, but we're no experts:D

So, today, I’m reminded of the history because Ginisang Talong(Sauteed Eggplant) is what I cooked for lunch. It’s been quite a while I haven’t had the dish served in our table. I so missed it! No other difference does it make to the ordinary Ginisang Talong other than by adding oyster sauce. Yes, there’s a slight sweetness - the kind of taste my family loves. And my boys were then on their usual style of excessive praising again after eating. Well, they're ever biased people. They simply praise for me to always cook for them. LOL!

Ingredients used:
Oil
Garlic
Onion
Lean pork(or beef, chicken, etc.)
Eggplants
Oyster sauce
Salt
Pepper
Soy Sauce
Green onions 

Saute garlic, onion next until translucent in color. Add meat. Set the fire to low(my style) when it's been added so that they’re slowly seared, the oil out. Add the sliced eggplants. (Note: Sliced eggplants are placed in a bowl with water to avoid discoloration). Drain water properly if you want the dish dry; slightly drain off excess water if you prefer it with a little sauce. Add oyster sauce, soy sauce, salt and pepper and mix. Cover. When half-way done, mix again just to even out the color and flavor. Cover till cooked. 



Tip: The lesser the seeds in eggplants the better the taste. 

Palitaw

Looking at the picture will not make you think it's a native kakanin but a confection, right? Looks rich in sugar but not! 


I've always been the type who loves colors, cute designs and, yes,  I love to make something different beyond norms. So these Palitaw which are often flat, oval-shaped and white were made with a twist I applied icing colors to the dough using lemon Yellow, Red-Red, and Kelly Green. And to shape them I used flower and leaf fondant cutters. 






If you'd like to get my Palitaw recipe just click the link highlighted with blue. That's another food blog of mine.

Pork Soup with Potato and Pechay


This is one pork soup recipe that I like to cook when I'm not in the mood for anything with a little over than one tablespoon of cooking oil.

Saute some garlic, onion, ginger, and then thin small slices of lean pork in a cooking pot. Immediately after the pork is added and mixed, set the fire to low and just keep it covered with lid until the water's almost receded, With fire at medium high, quickly mix the pork until traces of oil has surfaced. That's the time to add in some water. When boiling, the potatoes next, some salt, ground black pepper and just a little bit of MSG[optional]. When almost done, add the pechay leaves.

The flavor of pork comes out when cooked and tenderized slowly, thus the soup becomes more tasty. Try this trick and let's see how your next soup recipe will turn out to be.

Moli Fish Latkes


It has been over two decades since the last time I've had "moli". Molies are tiny fishes that my aunt used to make as simple fish soup with horseradish or "malunggay" leaves. I can't give a brief description because I don't have more info. other than knowing the name. I searched through Google but, problem is,  I don't even know its English term, even in Tagalog, worse, its spelling in Visayan. So let's just take a look at the photo below showing the raw "moli" fishes.


Imagine, for more than twenty years I haven't had this until my neighbor gave me some last night. I was very happy. Nothing else came to mind but to have them fried as in fish latkes. I merely added onion leaves, red bell pepper, garlic, salt, flour, egg, thyme, ground black pepper and a little bit of MSG. 



It's a very easy fish recipe that you might want to try. My son enjoyed dipping each to ketchup with quite a plateful of rice. His appetite has changed now that he's a teenager.
 
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