torta talong
Torta talong is a Filipino dish, normally served as breakfast. I tried making it with a chickpea scramble, but using the @eatjust Just Egg came out the best. Here’s how to do it:
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WHAT YOU NEED:
2 medium Chinese eggplant
1 bottle @eatjust Just Egg
2 teaspoon light soy sauce
2 cloves garlic, minced
1 half medium onion, chopped
1/4 teaspoon kala namak (Black Sea salt)
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HOW TO:
1. Broil eggplants on high for 10 mins, then flip over and cook for another 10 mins. The eggplants are ready when the “meat” closest to the stem is nice and soft.
2. Carefully peel off skin. Eggplants will be hot, so wear gloves or wait for them to cool.
3. In a separate plate, flatten out the peeled eggplants with a fork, they should be about as thin as cooked pizza crust. Set aside.
4. Next, sauté garlic and onions on medium heat.
5. Once the small pieces start to brown, remove them and place in a mixing bowl.
6. Add half of @eatjust Just Egg bottle to mixing bowl with cooked onions and garlic and mix.
7. Drench peeled and broiled eggplant on both sides with scramble mixture.
8. Next, drizzle a little oil on a non stick pan on medium heat and place drenched eggplant in pan. Feel free to pour over more scramble to make it more "eggy".
9. Cook for about 2 mins then flip over and cook for another 2 mins.
10. Once both sides look brown and yellow, finish it up with a little sprinkle of kala namak. The kala namak will give this dish a eggy smell and flavor.
11. Eat with ketchup, banana ketchup, or this Filipino “salsa” (pictured above) made with tomatoes, onions, and cucumber seasoned with a dash of light soy sauce and a squeeze of lime.
11. Plate that bad boy up and your good to go!!!
tempura
Here’s a quick and easy tempura recipe that you can make at home!!! All you gotta do is pick some veggies, batter them up, then fry ‘em up!! I like to use the typical broccoli, carrots, and onions, but I also change it up a bit with some lotus root, mitake mushrooms, and some nori sheets. The mitake is a great replacer for the traditional shrimp that’s normally in this dish and the nori sheets give a dope umami flavor.
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WHAT’S NEEDED:
TEMPURA:
- Your choice of veggies (I used carrots, boccoli, onions, mitake mushrooms, lotus root, and nori sheets).
- 1/4 pot full of high temp vegetable oil (avocado, canola, etc).
- 1 cup all purpose flour
- About 1 1/2 to 2 cups of ice cold water
- 2 tablespoons corn starch
- 1 teaspoon salt
DIPPING SAUCE:
- 1 cup water
- 4 tablespoons soy sauce or Tamara
- 4 tablespoons mirin
- 1 teaspoon maple syrup
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HOW TO:
TEMPURA:
1. Cut up your veggies to bite sized pieces.
2. Next, set your stove top to medium and warm up the oil in a pot to 350 degrees fahrenheit.
3. While the oil is warming, combine the dry ingredients (flour, cornstarch, and salt) in a bowl and mix well.
4. Slowly mix in the ice cold water with the dry ingredients until the batter becomes as thin as cream. We want our batter to be nice and thin because or else the batter will over power the veggies in this dish.
5. Once your oil has reached to 350 degrees, dip each veggie, one by one, in the batter and gently place each one into the oil. The key to making sure your veggies are fully cooked in the oil is to keep an eye on the bubbles that form while frying. When you first place the veggies in the oil, the bubbles will be very rapid. Once the amount of bubbles decreases to a fourth, most of the moisture will be out of the veggies and they’ll be ready to take out of the oil.
6. Place the cooked veggies on a plate with paper towel to absorb the excess oil and repeat until you’ve cooked all the veggies.
DIPPING SAUCE:
1. Mix all ingredients in bowl and you’re done =).
DINUGUAN
Dinuguan is a Filipino dish that comes from taking the throw away parts of a pig (nose, ears, etc), stewing it in its own blood, and seasoning it with vinegar and aromatics. As a vegan, yes this sound disgusting. But when Filipinos were colonized by the Spanish, that’s all we were given to make food. That’s where a lot of cultrual dishes come from, taking shitty ingredients and making magic out of it. And dinuguan is exactly that. As unassuming as the ingredients sound, it is a very tasty dish.
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Since I’ve become vegan this was a dish I would completely avoid and thought that it was impossible to #veganize, until today. Dinuguan traditionally has various cuts of meat, so we’ll be using mushrooms, tofu, and gluten to create various types of textures. We’ll also be using pureed black beans to replace the pig’s blood
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WHAT’S NEEDED:
4 oz oyster mushrooms, cut into small cubes
1 block extra firm tofu, cut into small cubes
4 oz gluten cake, cut into small cubes
1 can black beans
1-2 teaspoon mushroom seasoning
5 cloves garlic, minced
1/2 medium onion, chopped
1 bay leaf
1/2 cup vinegar
1 cup water
1 long pepper or jalapeño pepper
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HOW TO:
1. Blend black beans (with liquid) and water until it’s nice and smooth
2. In a medium pot, saute bay leaf, garlic, and onions until translucent
3. Add mushrooms, tofu, and gluten cake and continue to saute
4. Pour in pureed black beans, veggie boullion, and long pepper
5. Bring to a simmer and let simmer for 15 mins
6. Add vinegar and give everything a good mix
7. Plate with rice and enjoy!!