Vigan Poqui-Poqui and Garlic Fried Rice Breakfast

Vigan Poqui-Poqui and Garlic Fried Rice Breakfast

Poqui-Poqui, that what we call this Ilocano stir-fried grilled eggplant with egg. I am certain that dish originated in Vigan.

Some Ilocano lads out there for sure will object, trust me I am from Vigan.

Whatever the origins of  Poqui-Poqui it is one of the regular  breakfast dish of the Ilocanos, from Vigan or otherwise.

Vigan Poqui-Poqui and Garlic Fried Rice Breakfast

Cooking Method-Recipe

Vigan Poqui-Poqui

Flame grill 2 medium size eggplants.
Grill eggplants until soft and fluffy.
Remove charred eggplant skins under running water then rinse.
Skin 2 onions then chop or dice.
Chop or dice 2 medium size tomatoes.
Slice open the grilled eggplants, then cut crosswise.
In a small frying pan, heat about 4 to 4 tablespoons cooking oil.
Stir in the chopped onions, tomatoes and grilled eggplants.
Add in about 1/2 teaspoon of salt and continue to stirfry.
Beat 3 large size eggs, keep aside.
Continue to stir-fry the onions, tomatoes and grilled eggplants until it starts to disintegrate.
Now add in the beaten eggs, stir/fold the eggplants and beaten eggs.
As soon as the beaten eggs solidify turn of the heat and transfer the Poqui-Poqui in a serving dish.

Garlic Fried Rice.

Crush half bulb large garlic
Discard some of the skins, then coarsely chop the garlic.
In a wok, heat about 3 to 5 tablespoons of cooking oil.
Add in the chopped garlic, stir fry until golden brown, and fragrant.
Stir in day old disintegrated/crumbled rice
 Add salt to taste.
Continue to stir-fry, cover in between let steam cook the rice.
Continue to stir-fry, until ready, turn off the heat and transfer to a serving dish.
Now serve the Poqui-Poqui with the Garlic Fried Rice

See original recipe:

Poqui Poqui

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