Tortang Talong (Eggplant Omelet)



Tortang Talong or Eggplant Omelet wherein flame broiled or boiled eggplants absorbed a beaten egg mixture and after that fried brown. This is a basic yet heavenly Filipino recipe that you can appreciate for lunch or supper. Definitely a must try!

It's very easy to prepare and cooking time is short of what 10 minutes and this won't harm your wallet. Tortang talong is best consumed with steamed white rice and banana ketchup or your own favorite seasoning / sauce. One of the few ways I can make kids eat their vegetables.

Pinipig Polvoron




Polvoron originates from the spanish word polvo, which means powder. The beyond a reasonable doubt Filipino treat and well known pasalubong is an adaptation of the Spanish polvoron, which is a brittle shortbread made of sugar, flour, drain, and nuts. The Filipino polvoron is basically toasted flour blended with powdered drain, sugar, and liquefied margarine, then pressed into round, brittle pieces. Pinoy delicacies like pinipig and cashew nuts are toasted and ground, then added to polvoron for an alternate layer of flavor. 

Tikoy (Nian Gao / Chinese New Year's Cake)




Tikoy or Nian Gao in Chinese is prevalently given as a blessing and consumed amid Chinese New Year festivals on the grounds that in Chinese people religion/mythology, it is accepted that the Kitchen God makes his yearly excursion to paradise just before the first day of the new year to give his report to the Jade Emperor, ruler of the sky, on the exercises of each family unit for as far back as year.

Offerings of tikoy to the Kitchen God makes his mouth sticky so he won't have the capacity to report negative things about the family that offered him tikoy.

This is not really a Pinoy recipe but if you like traveling especially in asian countries like Hong-Kong where Chinese New Year is celebrated, you probably had this one before.

Crispy Alimasag (Crab)




Crispy Crablets are prepared small crabs that were dug in cornstarch and pan fried until fresh. An asian fish hors d'oeuvre with sweet stew sauce/vinegar sauce and another sort of pulutan or finger food. These sorts of crabs are typically found in riverbanks while some are cosmopolitan in fish lakes. This dish has become a popular appetizer among Filipinos.

Chicken Adobo




1/2 kilo Chicken Wings or Legs

 3 tablespoon Soy Sauce

 Water

 1 tablespoon Vegetable Oil

100 ml Vinegar

 5 cloves Garlic, crushed

 1 Bayleaf

 1 teaspoon Peppercorn

1.) Combine Chicken with Vinegar, Soy Sauce
and Bayleaf. Add  the Garlic and peppercorn 
then simmer for 10 minutes.

 2.) Add about 1/2 cup Water and simmer again
until meat is tender. Serve Hot.

Mango Punch




6 Mangoes, ripe, peeled and sliced

 1/2 cup Calamansi Juice

 1 cup Sugar

 1 quarter Ice Water

 Crushed Ice

1.) Mash the mangoes, add Calamansi Juice 
and Sugar

 2.) Dilute with Ice Water. Serve in punch
bowl with Crushed Ice.

Egg-Salami Sandwich




1/8 kilo Salami, cooked, chopped

 2 Eggs, hard-boiled, chopped

 1/4 lb. Butter

 1/2 cup Mayonnaise

 Salt and Pepper

 1/2 cup Pickles, chopped

1.) Mix the Salami, Eggs, Mayonnaise, Pickles, 
Salt and Pepper.

 2. Spread Butter before putting it on the bread
slices. 

Papaya Ade




1 Papaya, ripe

 1 can Pineapple Juice

 1 cup Calamansi

 2 bottles Soda (7-up or Sprite)

 1 quarter Ice Water

 1/2 cup Wine

 1 cup Sugar

 Crushed Ice

1.) Mash the Papaya, extract the juice by
straining.

 2.) Add the Pineapple and Calamansi
Juice, Sugar, Soda, Ice Water and Crushed
Ice.

 3. Serve Cold.
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