Tortang Talong

Tortang Talong or Eggplant Omelet is one of my favorite side dish served with lots of banana ketchup.

  • 6 pieces small Chinese or Japanese eggplant
  • 3 whole egg
  • 1 teaspoon cornstarch
  • salt to taste
  • cooking oil for frying
  1. Grill or broil eggplant. Allow to cool and peel the skin. Set aside.
  2. Dilute cornstarch in 2 tablespoon  water. Add eggs and beat well. Season with salt. Set aside.
  3. Dip eggplant one by one in egg mixture. (While dipping, flatten eggplant by using the back of a fork)
  4. Using a wide pan heat cooking oil and fry dipped eggplant for 2 minutes on each side or till golden brown in medium low heat.
  5. Remove eggplant from pan and place in a paper towel to remove excess cooking oil. Serve hot with your favorite dipping sauce. Enjoy!

Chicken Chop Suey

Here is a simple and healthier recipe for Chop Suey also known as Stir Fry Vegetables.

  • 1/4 lb. chicken breast, cut into strips
  • 1/4 lb. small shrimp, peeled and divined
  • 1 dozen quail egg, boiled and peeled
  • 1 sayote, cut into bite size
  • 1 carrot, cut into bite size
  • 1 small red pepper, julienne
  • 1 can baby corn, drain juice
  • 1/2 cabbage, chopped
  • 4 cloves garlic, minced
  • 1 small onion, sliced thin
  • 1 thumb size ginger, minced fine
  • 2 tablespoon oyster sauce
  • 2 teaspoon sesame oil
  • 3 tablespoon canola cooking oil or olive oil
  • 1 tablespoon cornstarch, diluted in 1/4 cup water
  • 2 cups water or chicken broth
  • salt and ground pepper to taste
  1. Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in high heat.
  2. Add all vegetables, stir fry for few minutes then remove vegetables from the heat and set aside.
  3. Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
  4. Add chicken and shrimp. Saute for few minutes then add the quail eggs.
  5. Pour in chicken broth or water. Season with salt and ground pepper. Simmer for few minutes.
  6. Add oyster sauce and cornstarch diluted in water. Simmer for a minute.
  7. Add the sautéed vegetables to the sauce mixture. Mix well and simmer for a minute.
  8. Add the remaining sesame oil. Mix well then remove from heat and serve hot. Enjoy! 

Pinangat na Sapsap

Pinangat na Sapsap also known as Pony Fish is one of the easiest way on how to cook this kind of fish. You can use kamias or sinigang mix but I prefer cooking it with tomatoes. Simple and healthy.

  • 1 lb. sapsap, clean and rinse well
  • 3 pieces kalamansi or 1 lemon
  • 3 large tomato, quartered
  • 1 thumb size ginger, slice thin
  • 1 small onion, quartered
  • 2 stem green onion, cut in half
  • salt and ground pepper to taste
  • 1 cup water
  1. Using a deep pot, bring water into a quick boil. Add ginger, onion and tomatoes. Continue boiling in medium low heat for 5 minutes.
  2. Season with salt and ground pepper then add the fish. Simmer in low heat for 5 minutes or till fish is fully cooked.
  3. Add kalamansi or lemon juice and green onion, simmer for a minute then remove pot from heat. Serve hot and enjoy!

Miswa Soup with Chicken Meat Balls

Another Filipino favorite during rainy season. Easy and affordable to make.

  • 1/4 lb. miswa
  • 4-5 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped celery
  • 1/4 cup green onion
  • 2 tablespoon fish sauce
  • salt and ground pepper to taste
  • 2 tablespoon olive or canola oil
  • 5 cups of water
  • 4 hard boiled eggs, peeled
Meat Balls Ingredients
  • 1 lb. ground chicken
  • 1 whole egg
  • 1/4 cup red bell pepper, diced fine
  • 1 stem celery, diced fine
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 3 tablespoon flour
  • 2 pieces chicken knorr cubes
  • salt and ground pepper to taste
  • 1 teaspoon sesame oil
  1. Combine meat balls ingredients, roll into a ball and fry. Set aside.
  2. Saute garlic and onion in olive oil till caramelized. Add celery and bell pepper. Saute for few minutes.
  3. Add water and bring to a boil. Season with fish sauce, ground pepper and salt.
  4. Add knorr cubes and simmer in medium low heat for 5 minutes.
  5. Add fried meat balls and continue to simmer for 5 minutes in low heat.
  6. Add hard boiled eggs and chopped green onions and serve hot.

Chicken and Shrimp Valenciana

It has been a while the last time I cooked Valenciana so I made some and this time a more simple one. It turned out pretty good and cured my cravings.

For complete Valenciana Ilonggo style recipe click link below:

  • 1 cup jasmine rice
  • 1 cup glutinous rice
  • 1 lb. boneless chicken meat, cut into bite size
  • 1/2 lb. shrimp, peeled
  • 1 medium red bell pepper, cut into strips
  • 2 cups chicken broth
  • 1 large tomato, diced
  • 1 medium onion, diced
  • 4-5 cloves garlic, minced
  • 1 tablespoon paprika
  • 1/2 cup tomato sauce
  • 2 cups sprite or 7 up
  • 2 hard boiled eggs for garnishing
  • chopped green onions for garnishing
  • salt and ground pepper to taste
  • 4-5 tablespoon olive oil

  1. Combine glutinous and jasmine rice. Wash well and drain. Set aside.
  2. Using a wok, sauté garlic, onion and tomato in olive oil till caramelized.
  3. Add chicken and cook for 5 minutes in medium low heat.
  4. Season with salt, ground pepper and paprika. Stir well.
  5. Pour in chicken broth and sprite. Stir well and allow to boil.
  6. Add shrimp, cook for few minutes then remove the shrimp and set aside.
  7. Add rice, stir, cover wok and allow to boil for 5 minutes in medium heat.
  8. Add tomato sauce, stir well and simmer in low heat. Keep stirring every few minutes to allow the rice to cook evenly and won't stick at the bottom of the wok.
  9. When rice is almost fully cooked add bell pepper and cooked shrimp. Mix well, cover pot and continue to simmer to lowest heat till rice is fully cooked.
  10. Place in a serving dish and garnish with chopped green onion and eggs. Serve and Enjoy
*Rice varies so remember you can always add more HOT water in instruction #8 if needed.
*Make sure to simmer in low heat to allow the rice to cook evenly. It's like cooking rice in a pot the old fashion way. Once it starts boiling you lower the heat to allow the rice to cook from the steam.

about the cook

An Ilongga living in the US of A who loves to share her cooking and photography talent. Not a professional but a trying hard amateur cook and photographer. All of this for the love of food.