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Kulawong Talong 1

Kulawong Talong

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kulawong Talong is a Filipino dish of char-grilled eggplants served in a coconut cream sauce where coconut meat is burnt over hot embers before the milk is extracted, yielding a smoky creamy flavour.


Ingredients

Scale

Grilled Asian Eggplants

  • 8 pcs Chinese eggplants
  • sea salt, to taste

Burnt Coconut Cream


Instructions

  1. Using a fork, prick your eggplants across its surface, season your eggplants with salt then set it aside.
  2. Prepare a charcoal grill or stove top grill then grill your eggplants with skin on until charred and cooked.
  3. Let it cool then remove and discard the skin, set it aside.
  4. In a bowl combine half of the coconut milk and the coconut thread, let the coconut thread absorb the milk then place it on a baking tray and bake in a 200C preheated oven until the coconut threads turn brown. Remove from oven then set aside.
  5. In a large sauce pan add oil then sauté garlic, ginger and shallots.
  6. Add the remaining coconut milk, coconut cream and the burnt coconut threads. Bring to a boil and let is simmer for 10 minutes in low heat.
  7. Using a fine mesh sieve, strain the liquid and place on a separate sauce pan, add the eggplants slightly mashing it bring to a simmering heat, cook for 2 more minutes then season with fish sauce and freshly ground black pepper.
  8. Top with chopped red chillies then serve