Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook the filling first until any moisture evaporates, then add the beaten eggs.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tortang Talong
A vegetable-forward Filipino dish built on chinese eggplant and raw eggs — simple, healthy, and full of flavor.
Instructions
- Grill the eggplant until the color of skin turns almost black
- Let the eggplant cool for a while then peel off the skin. Set aside.
- Crack the eggs and place in a bowl
- Add salt and beat
- Place the eggplant on a flat surface and flatten using a fork.
- Dip the flattened eggplant in the beaten egg mixture
- Heat the pan and pour the cooking oil
- Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Cook the filling first until any moisture evaporates, then add the beaten eggs.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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