AuthorBiteSizedOur Tortang Talong with Kinuday is a mouthwatering fusion of smoky, savory, and creamy flavors. The tender, char-grilled eggplant base of tortang talong offers a hearty, earthy foundation, while kinuday—smoked and cured meat from the Philippines—adds a rich, smoky punch that elevates the dish with its umami depth. The finishing touch of creamy, tangy cream cheese creates a luscious contrast, melting slightly into the warm eggplant and meat. This inventive twist on a Filipino classic brings together traditional and modern elements for a truly unforgettable bite!
Toast the eggplant over the stove or boil the eggplant. Once cooked remove the skin.
Using a fork, flatten the eggplants and set aside.
In a pan, drizzle the oil then render the kinuday. Set the kinuday aside.
Place an eggplant on a plate then drizzle with beaten egg. Top with cooked kinuday, cooked garlic and onion mixture, red bell pepper, green bell pepper and crumbled kesong puti.
Fry the eggplant for two minutes on both sides. Once done, remove from pan and serve with rice and banana ketchup.
Ingredients
Directions
Toast the eggplant over the stove or boil the eggplant. Once cooked remove the skin.
Using a fork, flatten the eggplants and set aside.
In a pan, drizzle the oil then render the kinuday. Set the kinuday aside.
Place an eggplant on a plate then drizzle with beaten egg. Top with cooked kinuday, cooked garlic and onion mixture, red bell pepper, green bell pepper and crumbled kesong puti.
Fry the eggplant for two minutes on both sides. Once done, remove from pan and serve with rice and banana ketchup.
Leave a Reply