Ginisang Talong with Bagoong

What’s good with the usual plebeian dishes back home is that all of them are very economical, easy to prepare and cook but without sacrificing the flavours thanks to flavour boosters common back home like bagoong, patis (fish sauce), toyo (soy sauce), sawsawan (chilli vinegar dip) and even MSG simple dishes like our post today gives a lot of flavour. These flavour boosters are important so that the viands can be extended and serve more due to its tasty nature hence a one bowl dish can be enjoyed by a family of 4 or more, you just need tons of rice.


We were not well off when I was young so I experience eating very simple and budget friendly dishes when I was young, I don’t have complaints about it, I was even thankful to have experienced that, without those I will not be exposed to a wider array of dishes which I never knew would be helpful today. I still remember the dishes my Aunt even grandmother serves while my mom is busy earning money for us in Europe, dishes or food items like sardines and mayonnaise in pandesal, tablos ng kamote, ginisang upo at sardinas, misua or even normal fried fish will be always in my heart as I grew up with them and love them.

Today’s dish the Ginisang Talong with Bagoong can be classified as one of these commoner dishes, its very budget friendly and really tasty. Ginisang Talong with Bagoong a dish made with Asian eggplants sautéed with fatty minced pork, tomatoes and bagoong.

Ginisang Talong with Bagoong
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 pcs Asian eggplants, sliced lengthwise
  • 500 g minced pork, 30% fat
  • ½ cup water
  • 3 tbsp cane vinegar
  • 1 tsp sugar
  • 3 tbsp bagoong alamang
  • 1 large tomato, chopped
  • 4 cloves garlic, minced
  • 1 red onion, chopped
  • freshly ground black pepper
  • oil
Instructions
  1. In a wok add oil then sauté garlic and onions.
  2. Add minced pork and cook while continuously mixing until light brown in colour.
  3. Add the tomatoes and continue to cook until tomatoes are soft.
  4. Add Asian eggplants, water, vinegar, sugar and bagoong alamang. Bring to a boil then simmer in low heat for 5 minutes.
  5. Season with freshly ground black pepper, give it a good mix then cook for 3 more minutes.
  6. Remove from heat then serve.

 


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