Tortang Talong

Just another tasty Filipino entree..


INGREDIENTS:
Eggplant
eggs
lean ground beef
onions
garlic
salt
pepper

Directions:
1. Bake the eggplant directly on the oven rack at 350 for 25 mins or until you see skin almost black and wrinkled.
2. While the eggplant is baking cook the ground beef with garlic and onions.
3. Beat the eggs
4. Peel the eggplant skin off, flatten, and while holding the stem place on the pan with the ground beef and pour desired amount of egg to cover it.
5. Cover the eggplant with the egg like an omelette and flip it over to cook.
6. When the egg is cooked, it's ready.

Shrimp sinigang

Champarrado

I recently just came back from an AMAZING trip to the Philippines, which is why I haven't been posting anything. I was fortunate to have food already prepared for me during my vacation. One morning, Uncle Totoy made us champarrado and adobo flakes for breakfast, and it was sooo yummy. Immediately I knew I wanted to try making it for myself. Auntie gave me a bag full of pure cacoa balls from the Philippines so this morning I felt inspired to make champarrado...and it tasted just like Uncle Totoy's. =)



Next, I'll try making adobo flakes to make this meal complete. Stay tuned.

INGREDIENTS:
2 c sweet rice
water
1/2 c brown sugar
3 cocoa balls
condensed milk (optional to pour on top)

Beep Steak or Bistek?

I loved when my mom cooked bistek for the family. Just like adobo, it's really good, but tastes so much better the next day. Owe it all to time, patience, and your marinade.


INGREDIENTS:

1 1/2 beef steak
red potatoes (optional)
2 onions
1 1/2 lemons (for juice)
soy sauce
salt/pepper to taste
2 tablespoon minced garlic

Directions:
1. Submerge beef with soy sauce, lemon, garlic, salt,pepper and refrigerate for at least 30 mins.
2. In a large pan, saute the onions with olive oil. When its nearly cooked, place the beef and marinade in the pan.
3. Cook the beef until tender (20-30 mins) on medium to low heat. The goal is to make the beef tender (because no one likes rubberish meat)
4. Add more lemon/salt to taste

Chicken Adobo

Chicken adobo is one of my favorite Filipino dishes. Sorry folks, I can't give you exact measurements because you really make this dish to your own satisfying taste. Do you like it tangy? more sweet? more salty? You be the judge. I like it with more vinegar than soy sauce and as you can see, I add potatoes.

Pieces of chicken marinated in vinegar, soy sauce, and garlic for 24 hrs makes this dish even better. Try making this for dinner and then 'baon' for the following day. You'll see what I'm talkin' bout.

INGREDIENTS:

chicken

vinegar

soy sauce

bay leaves

garlic

olive oil

pepper

sugar

potatoes (optional)