Pro Tips
**Chef's Tips & Troubleshooting:**
- For tortang talong, roast the eggplant until the skin blisters and the flesh is soft before peeling and flattening.
- A mix of beaten eggs and a little milk makes the tortilla lighter and more tender.
- Cook on medium-low heat so the egg sets through without burning the bottom.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. 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 Dulong
Tortang Dulong is a tasty egg omelet made of silverfish, tomatoes, and onions. Delicious with steamed rice for breakfast or any meal of the day!
Instructions
- Get a pan - medium heat and warm up about 1 tablespoon oil. Add onions and garlic and Cook it until softened.
- Add tomatoes and cook for about 1 to 2 minutes or until slightly softened.
- Add silverfish and cook for about 1 to 2 minutes or until heated through. Drain mixture VERY well.
- In a bowl, add eggs and whisk until well beaten. Sprinkle in salt and pepper to taste.
- Add flour and stir until it's smooth.
- Mix in fish mixture and green onions. Stir until just combined.
- In a wide, nonstick skillet on medium heat, heat another 2 tablespoons oil and swirl around to fully coat bottom of the pan.
- Add about ½ cup of egg mixture and cook for about 1 to 2 minutes or until eggs begin to set and lightly brown. Using a spatula, gently flip to the other side. Keep cooking for another 1 minute or until both sides are lightly browned.
- Remove from pan. Repeat with the remaining egg mixture. Serve while hot.
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Pro Tips & Troubleshooting
- For tortang talong, roast the eggplant until the skin blisters and the flesh is soft before peeling and flattening.
- A mix of beaten eggs and a little milk makes the tortilla lighter and more tender.
- Cook on medium-low heat so the egg sets through without burning the bottom.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
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
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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