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)
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- 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)]
5 thoughts on “Food Photo #4”
wow! i’m loving your food shots! 🙂 the color is great!
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
wow! pics are nice.. hope the taste too! ..hehehe
Yep, it does 🙂