Point Point Specialties 1

Point point specialties are my versions of the common Carinderia food. My family happens to own one of the oldest surviving Carinderia here in our town. That business was put up by my Mother on 1964 on a private lot which was lend to them by a local haciendero without any rent or contract whatsoever. Later on a part of that lot was used by NAPOCOR and was established as a Government owned. But since our business has been on that property years back. The Government never attempted to shut us out, In fact they openly say we can stay there as long as we want without paying the usual property taxes.

In short I was raised staring how my Mom cooks her well known dishes (in our town of course), how my Dad experiments with food combinations and spices. At the early age of 8, I already knew how to cook Pancit Bihon and canton, how to grill fish, pork, or chicken. I learned the basics and the not so basic ways of cooking.

From here on I'll be posting procedures, ingredients, and ways of cooking things easier. To start of here is my take on the common "Tortang Talong".

Ingredients:
Talong (eggplant) - 8 pcs. (6 to 8 inches long)
Onion - 2 medium size chopped finely
Salt and pepper
1 big can of San Marino Corned Tuna
1 small can of san marino Corned Tuna
2 large eggs
Cornstarch or flour - 1 tablespoon ( will act as a binder)
Cooking oil
Procedure:
Cut the eggplant into three parts. Grill them until they are tender, others boil them but I prefer grilling because boiling makes the vegetable more watery. Sliced them open and set aside. In a bowl, pour in san marino Corned tuna and mixed them with the onions, add a dash of salt and pepper, or you can also put some chopped or sliced green chilli's. Add 3 beaten eggs and the cornstarch or flour which ever is easily available. Mix them well.

Put a tablespoon full of the mixed tuna on top of every sliced eggplant, flatten them a bit but don't let the tuna spill over and fry on to a hot oil. Turn it over after a few minutes to let the toppings cook. Served with a sweet chili sauce or vinegar sauce dip.