2009 February : Tiny Bites

An homage to my mom’s cooking for her 48th birthday

1 Comment Tiny Bites ConsultingFebruary 28, 2009

My mother and I have had our differences over the past 29 years, but I think most people can say that about family. We’ve gotten to the point where life is too short to quibble, especially now that she lives so (relatively) far away in Everett, WA. Despite the distance, I am very happy that we are still able to share a love of cooking by phone and web. So here’s a recipe that my mother taught me from her store of family winter meals, relayed to me one night over the phone. It’s a dish whose presence on my kitchen table is a source of nostalgia and a reminder of my mother’s larger-than-life influence on my cooking.

Happy birthday, Mom.

Sopas na Manok (chicken and macaroni soup)

Ingredients

1 lb chicken breast or thighs, bone-in
2 carrots, diced
2 sticks celery, diced
1 onion, diced
1/2 head chinese cabbage, shredded
2 cloves garlic, minced
1 tablespoon patis (fish sauce)
1 cup elbow macaroni, shell pasta, or other small-shape pasta

Directions

Place chicken in large stockpot and top with cold water in order to completely submerge the chicken. Bring to a gentle simmer and cook about 30 minutes.
Skim surface for fat / impurities and add the carrots, celery, and onion. Continue to simmer until chicken is tender, about another 60 minutes.
Take out chicken, leaving broth where it is, and shred meat by hand when it is cool enough to handle. Return shredded chicken to the pot.
Toss in macaroni and simmer until al dente.
Add the cabbage and cover for 5 minutes, off heat.
While the soup is sitting, toast the garlic in a small fry pan until golden and fragrant.
Serve soup topped with a pinch of garlic, with remaining garlic available on the table for those that want more.

Categories: Dinner, Filipino, Food, Recipes

Tortang talong (eggplant omelette) in 5 easy steps

4 Comments Tiny Bites ConsultingFebruary 23, 2009

My husband doesn’t care much for eggplant. Unfortunately, this meant that one of my favourite vegetables became unwelcome in our home. In the eight years that we’ve been together, the only times I could use it in the kitchen was during tax season (when my husband disappears into the void for 3 months) or on nights where I’m left to cook for myself. What a terrible dietary restriction.

Since our trip to the Philippines, Kurt has happily relaxed his scorn. His new interest in eggplant is thanks to a simple dish that most Filipinos know and love: tortang talong. Below is a visual recipe of the dish that is no longer blacklisted from our household.

Tortang Talong (Eggplant Omelette)

Step 1 – Torch Eggplant

My favourite step. Using a gas stove, roast eggplant on all sides until skin is puffy and charred. If you don’t have access to open flame (like our kitchen, sob) you can use your oven’s broiler, set on high. It’ll take a little longer to do.

Optional Step 1b – Steam Eggplant

If you are finding it difficult to peel the blackened skin off the eggplant, you can wrap said eggplant in foil and let steam a few minutes. The skin will peel off like panties at a Tom Jones concert.

Step 2 – Peel Eggplant

Remove the skin from your roasted eggplant. It should look like this. Having trouble? Try Step 1b above.

Step 3 – Egg eggplant

Scramble an egg in a bowl and submerge your eggplant into it. Fan out the eggplant fully with a fork. Season with salt and pepper if desired.

Step 4 – Fry Eggplant

Heat a frying pan with a smidgeon of olive oil (low-med heat). When the oil is ready, use the stem of your eggplant to lay it onto the pan. Make sure to fan the body of the eggplant out and use extra egg to fill in any gaps. Fry for 1-2 mins on each side or until each side is a toasty golden brown.

If you have extra egg left over, you can fry that up separately. It’ll taste like the eggplant omelette but without the veggie bits.

Step 5 – Eat Eggplant

Blot excess oil off the omelette with paper towel if desired and you are done!

In my family, these omelettes are served over steamed rice and accompanied with some sort of pork. I usually eat it with pork chops but have been known to eat it with (gasp) Spam as well. If you want to be truly Filipino about it, create a dipping sauce of equal parts bagoong and white vinegar and spoon a little over each bite.