One of the things that I miss in Thailand is my cooking. I know that I’m a failure when it comes to cookery but I enjoy risking my life to create an edible-but-sometimes-not dish.
There is one vegetable that I played around during my 6-month stay in Thailand. I cooked two types of dishes for this veggie. One dish is adobo, which a failure. Another dish is the torta and you’ll be the judge if what I cooked is also a failure.
The veggie that I’m talking about is the talong (eggplant).
Now let me show you how I cooked the tortang talong recipe.
Step 1: Peeling of the Talong Skin
The first thing that I did is that I place the talong over the fire of my stove. The purpose of this is to burn the eggplant’s skin so as to make it easy to peel.
The grocery where I bought the talong only had the unripe green ones. I’ve been searching for the violet-colored talong to no avail.
The talong is so hot so I used fork to peel away the skin.
Step 2: Preparing the Egg Mix
I beat two pieces of egg. I had a chicken breading sitting in the cupboard for so many months so I mixed it with the egg. I felt that I already messed up when I mixed the breading.
Step 3: Talong + Beaten Egg
I then placed the talong in the egg mix. I made sure that the mix covered the whole talong.
Step 4: Fry Time
I placed the talong with egg mix to the pan with hot oil. I cooked both sides of the torta. Cooking this tortang talong recipe is very quick. It is just like cooking an egg omelette.
And voila, here is the tortang talong:
I know it is not a perfect tortang talong and it looks terrible. The breading got burnt too. Maybe I’ll not add chicken breading to my next tortang talong. The tortang talong tasted OK because it tasted like fried chicken because of the breading.
How about you, dear Reader, what can you say about my tortang talong?