Sunday, 6 March 2005

Rellenong Talong

Rellenong Talong could be loosely translated as "stuffed aubergine omelette". Aubergine - that's how eggplants are called here in UK. Sounds quite posh isn't it. I don't know why, but this dish was actually called in our home in the Phils. as tortang talong (aubergine omellete). The latter is just aubergine with eggs while the relleno has additional ground meat in it. So it is right to call this relleno.

I originally intended to put a title of Giniling Medley (minced meat medley). It's one of those things that I cook and comes out with 2 dishes. The 'stuffing' is just your usual sauteed minced pork flavoured with soy sauce. I halve it to put one part with the aubergine while the other cooked with the sliced runner beans or French beans.

We normally fry the aubergine in a pan but more often than not it results in a heap of mess. To avoid this, in the Phils. we use banana leaves as a liner between the pan and the omellete to help keep it intact. However, my dear husband thought that instead of frying why not bake it to avoid flipping it which usually results in its falling apart. His idea worked brilliantly! I take back what I said now, he's not so useless in the kitchen afterall. ;)

Ginisang Giniling
(Sauteed Minced Meat)

500 g  minced pork or beef
1/2 Tbsp minced garlic
1 medium onion - sliced
2 medium tomatoes - sliced
1 1/2 Tbsp soy sauce
pinch of salt
fresh ground black peppers
1/4 cup hot water (optional)
  1. Saute garlic and onion until onion is translucent.
  2. Add tomatoes and a pinch of salt. Cook until tomatoes are limp.
  3. Add the minced meat, soy sauce and black pepper.
  4. Simmer for a few minutes until all the meat has changed colour.
  5. If it is drying out too much add the hot water. Simmer in low heat for at least 30 minutes.
  6. Remove and drain half of the cooked meat into a container. Let cool.
  7. Keep the other half in the saucepan or in a container with the remaining sauce.

Beans with Minced Meat

200 - 300 g  sliced runner beans or French beans (bichuelas)
half of Ginisang Giniling
  1. Heat up the sauteed minced meat or while it's still in the saucepan, add in the sliced runner beans. Mix well.
  2. Let simmer for about 5-10 minutes or until beans is just cooked. Do not overcook. Serve immediately. (Good to have with grilled fish and rice).

Rellenong Talong
(Stuffed Aubergine Omelette)

1 large aubergine
half of Ginisang Giniling
3 eggs
1 Tbsp oil
salt and pepper
  1. Beat eggs and season with salt and pepper to taste.
  2. Grill aubergine on coals/stove/cooker or oven (230C) for about 20-30 minutes or until the aubergine is cooked. You can tell this when the skin is 'papery' and easily peels off.
  3. Peel off skin and mash the aubergine in a slightly deep plate. Add the sauteed minced pork and beaten eggs.
  4. Heat oil in a frying pan (preferably non-stick). Slide the aubergine mixture in the pan.
  5. Fry in medium to low heat until it is almost set. Carefully, flip the omelette and fry the other side until completely cooked.
  6. OR
  7. Put the aubergine mixture in a heat proof plate and bake in 180°C/fan 160°C/350°F oven for about 30 minutes or until cooked and well set.

No comments: