I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Talong is the Tagalog or Filipino word for eggplant or aubergine. It is a vegetable commonly sold in Filipino marketplaces. Bagoong alamang is known as shrimp paste. It is a condiment in Southeast Asian countries made with crushed shrimp or krill fermented with salt.
Let me share with you my delicious and healthy talong recipe. It is can be served as a vegetable main dish.
|Prep time||Cook time||Ready in||Yields|
- 3 medium-size eggplant, sliced
- 1 piece tomato, sliced
- 1 piece longaniza, uncased
- 1 small onion, sliced
- 2 cloves garlic, sliced
- 1 cup water
- 2 tablespoons shrimp paste (bagoong alamang)
- salt, to taste
- pepper, to taste
- 1 big bowl
- 2 small bowls
- 1 small plate
- chopping board
- measuring spoon
- frying pan
- saute pan
- cooking spoon
- Fry the eggplant (talong) slices until they turn slightly brown. Set aside.
- In a pan, saute the onion, garlic, longaniza, and tomato.
- Add the water and shrimp paste (bagoong paste). Simmer until the liquid is reduced to half.
- Add in the fried eggplant slices. Cook until most of the water is fully absorbed.
- Season with salt and pepper.
- Serve while it's still hot.
Tips and Techniques
- Frying the eggplant slices adds texture.
- Add vinegar to lessen the strong taste of the shrimp paste (bagoong alamang).
- Replace the longaniza with any meat you prefer.
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