Poqui-Poqui

Ingredients

Measure and prepare everything before you begin cooking.

• 4 medium Asian eggplants
• 4 large eggs, lightly beaten
• 3 ripe tomatoes, cut into wedges
• 1 red onion, sliced
• 4 garlic cloves, minced
• 1 tbsp fish sauce
• 2 spring onions, sliced
• 1–2 tbsp neutral cooking oil, as needed
• Freshly ground black pepper, to taste

Instructions

1. 1

   Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.

2. 2

   Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Char the eggplants over a flame, grill or under the broiler until the skins are blackened and the flesh is completely soft. Cool, peel and tear into thick strips.

3. 3

   Sauté the onion and garlic until fragrant, then add the tomatoes and cook until juicy but not dissolved. Fold in the eggplant and fish sauce, then pour in the beaten eggs and stir slowly over low heat until softly set.

4. 4

   Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.

5. 5

   Remove the pan while the eggs still look slightly moist. Scatter with spring onions and serve with rice for breakfast or as a vegetable side dish.

6. 6

   Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.