Adobong Talong. Here is an easy straightforward and simple way to cook Adobong Talong. First of all you need a young eggplant the long variety. Do not slice, slicing will exposed more of the eggplant meat and will absorb the oil during cooking. Slicing will also make the eggplant easier to disintegrate during cooking, we do not want a mushy eggplant adobo. Just cut the eggplant crosswise about 1 1/2 inches in lengths. Cooking method is similar to the Shanghai style stir fried eggplant. See the video below.
SBS Australia TV’s Food Safari Shanghai style stir fried eggplant with garlic and soy sauce.
Here is the recipe of my version of Adobong Talong.
1 bunch young eggplant, long Asian variety, trimmed cut crosswise at 1 1/2 “ lengths
1/2 head garlic, peeled, crushed, chopped
1 tsp. crushed peppercorns
2-3 pieces bay leaf
1/3 cup soy sauce
1/4 cup white vinegar
In a wok or frying pan heat generous amount of cooking oil, then stir in the garlic, crushed peppercorns and bay leaf, stir cook for a minute. Add in the eggplant and stir cook for about 2 minutes. Add in 2/3 to 1 cup of water, the vinegar and soy sauce, let simmer for 2 to 3 minutes at low to medium heat without stirring. Now give a quick stir and cover the pan or wok and let cook for 5 to 8 minutes or until the liquid has turned to an oily sauce, stirring occasionally. Serve with a lot of rice.
See other related Vegetable AdoboRecipes;
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