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How to cook: Poqui-poqui, an Ilocano egg and eggplant dish
Posted By Connie Veneracion On May 27, 2013 @ 11:41 pm In Filipino Recipes | 26 Comments
I have a second version for cooking poqui-poqui. We loved the first version (on page two of this post) but this one is really so much tastier. What’s the difference between the first and second versions? First, the addition of a bit of pesto and mayonnaise to the beaten eggs.
Okay, that makes this second version not so traditional but then is following tradition and insisting on being a darn purist more important? Any dish in any culture is always undergoing some kind of evolution, after all. So, why not a new way to enjoy an old favorite?
Second, the more important modification, is the way the eggplants are cooked. Instead of cooking them separately and adding them to the sauteed aromatics, I cooked the eggplants with the aromatics. Slowly over low flame. The effect? The eggplants absorbed the flavors of the tomatoes, onions and garlic. My goodness, what a difference it made!
Note that this version uses more eggs because the eggplant mixture is mushier and requires more in the form of a binder.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2
The older recipe posted on April 29, 2011 is on page two.
It’s not the best-looking vegetable dish in the world. But, oh man, it sure is one of the tastiest meatless dishes I have tried — and I have tried a lot. Poqui-poqui is an Ilocano egg and eggplant dish that is so simple to make and with so few ingredients. The secret? First, the eggplant. Not all eggplants are created equal — some are sweet, some are bland, some are somewhat bitter. The best eggplants for poqui-poqui are the sweet ones because they create a delicate balance with the tartness of the tomatoes.
The other secret? The proportion of eggplants to eggs. Use too many eggs and the egg flavor will overpower the delicate sweetness of the eggplants. Use too many eggplants and the texture doesn’t turn out so good.
The last secret? Lots of onions (shallots, if you can get your hands on them work best) and firm juicy tomatoes.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
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URL to article: http://feastasia.casaveneracion.com/poqui-poqui-an-ilocano-egg-and-eggplant-dish/
URLs in this post:
 recipe: http://casaveneracion.com/pinoy-pesto/
 variation: http://healthyeats.casaveneracion.com/pesto-style-salad-dressing-seriously-good-stuff/
 recipe: http://howtocook.casaveneracion.com/how-to-make-mayonnaise/
 scrambled eggs: http://howtocook.casaveneracion.com/how-to-cook-the-perfect-scrambled-eggs/
© Connie Veneracion.