Food Photo #4
It doesn’t take much skill to cook tortang talong, but I’ve always wanted my tortang talong to look nice, too. The kitchen was a mess while doing this one, and you’d wonder why such a simple dish should entail much effort.
Tortang Talong (with Sauted Pork Giniling Filling)
Click on the image to be redirected to a page with a larger version of the photo.
Some insights:
- I remember my mom grilling the eggplants over the stove to easily take out the skin. I boil them instead, keep them in the freezer, and hand-peel the skin.
- I prefer to saute the pork giniling topping in onions and tomatoes first. It also takes out the fat.
- I have a hard type frying things in whole, like fish, since they usually tear up. I used a wire strainer to pick up and keep ‘em whole.
- I figured out the best way to get the shell off a salted egg is to slice it in half with the shell, and just scoop the thing out of the shell.
More unsolicited cooking advice will come when I feel like it. Oh, yesterday’s ginisang ampalaya was pretty good, but not at all photogenic.
[Listening to: Molly's Lips - The Vaselines - (1:44)]
wow! i’m loving your food shots! :) the color is great!
tanya
1 Jun 05 at 6:16 pm
Thanks thanks :) This probably is just one way for me to prepare people when they see me. You know, so they wont be surprised or anything :mrgreen:
rain
1 Jun 05 at 10:40 pm
wow! pics are nice.. hope the taste too! ..hehehe
eden
13 Jun 05 at 8:51 pm
Yep, it does :)
rain
14 Jun 05 at 7:27 am
[...] And one from Rain Contreras. [...]
Beyond Adobo » Blog Archive » James Rubio blogs about Tortang Talong
21 Sep 05 at 5:19 pm