COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g Mince Pork 1 big potato, sliced into small cubes 1 big carrots, grated or cubed 3-4 pcs. Small talong, boiled & skin removed 1 Onion, chopped 4-5 cloves garlic, minced 2 tbsp. plain flour 3-4 large eggs Salt & pepper to taste 1/2 red or green bell pepper (optional Oil for sautéing & frying Procedures: 1. Pre-heat a pan with 2-3 tbsp. of oil. Sauté garlic and onion until soft and tender. 2. Add minced pork and potato. Sauté till the meat is golden brown for about 5 minutes on a medium heat. 3. Add carrots and bell pepper. Season with salt and pepper adjust according to your taste. Mix it well and continue to cook for another minute or 2 then remove from the heat and transfer the meat in a mixing bowl. 4. Beat the eggs and add into the meat. Add flour to bind the meat together. Mix it well. 5. In a small plate, scoop about 2 tbsp. of the meat mixture. Flatten the eggplant and put it on top of the meat mixture. Scoop another 2-3 tbsp. of meat and place it on top of the eggplant to cover the whole of it. Set aside. 6. Pre-heat oil in a frying pan. Then fry the prepared eggplant for about 2 minutes on one side. Once golden brown, flip it over and continue to cook for another 2 minutes on the other side. 7. Transfer in a platter with paper towel to absorb the excess oil. 8. To cook plain torta, just scoop desired amount of meat mixture in a small plate and follow the same procedure of frying. 9. Best serve with tomato ketchup or sweet chilli sauce. Enjoy!
Tortang Talong
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Tortang Talong
500g Mince Pork 1 big potato, sliced into small cubes 1 big carrots, grated or cubed 3-4 pcs. Small talong, boiled & skin removed 1 Onion, chopped 4-5 cloves garlic, minced 2 tbsp. plain flour 3-4 large eggs Salt & pepper to taste 1/2 red or green bell pepper (optional Oil for sautéing & frying Procedures: 1. Pre-heat a pan with 2-3 tbsp. of oil. Sauté garlic and onion until soft and tender. 2. Add minced pork and potato. Sauté till the meat is golden brown for about 5 minutes on a medium heat. 3. Add carrots and bell pepper. Season with salt and pepper adjust according to your taste. Mix it well and continue to cook for another minute or 2 then remove from the heat and transfer the meat in a mixing bowl. 4. Beat the eggs and add into the meat. Add flour to bind the meat together. Mix it well. 5. In a small plate, scoop about 2 tbsp. of the meat mixture. Flatten the eggplant and put it on top of the meat mixture. Scoop another 2-3 tbsp. of meat and place it on top of the eggplant to cover the whole of it. Set aside. 6. Pre-heat oil in a frying pan. Then fry the prepared eggplant for about 2 minutes on one side. Once golden brown, flip it over and continue to cook for another 2 minutes on the other side. 7. Transfer in a platter with paper towel to absorb the excess oil. 8. To cook plain torta, just scoop desired amount of meat mixture in a small plate and follow the same procedure of frying. 9. Best serve with tomato ketchup or sweet chilli sauce. Enjoy!