Khok:Plantita adobo

Ober Khok
·2 min read

No horror-themed food for this year. We’ve gone through too much horror this year caused by a real monster, Covid-19.

Let me lead you to the latest in burger history instead. The latest tweet is something Nardie, the wife of Illustracio, my pal, Aunt Tita Blitte, and Pannon have been making: unusual sandwich fillers. But it was Burger King who took a wager by introducing its latest over-the-counter carbo fix. So far, the burger is available in Japan, and for a limited time maybe to find out how it fares before making it an a la carte item. Enter Fake Burger, a bun filled with potato fries and covered with meat sauce and mayo. Aw, that chip butty hurts.

Pannon has been stuffing bread with cake or fried potatoes or fried eggplant. Nardie eats her biko between two slices of bread. And my aunt mashes fried dried fish to make Rebel Sandwich with tomato.

That plantita aunt of mine enjoys inventing recipes. I promised to share another plant-based dish, this one by my aunt.

EGGPLANT ADOBO.

This basic recipe can be “amplified” with fried tofu cubes, boiled quail eggs or mushrooms.

HOW TO.

Slice four large eggplants into two-inch thick sticks. Boil minced garlic with 1/4 cup natural vinegar, two tablespoons water, sugar to taste, and 1/4 cup soy sauce, then add eggplants to blanch in the sauce. Set aside.

Saute sliced red bell peppers, minced onion and garlic, julienned small carrot and mung bean sprouts just until wilted. Add the eggplants and stir a minute or two to cook through. At this stage add the eggs, tofu or mushrooms, if using.

Serve on a bed of shredded lettuce or as a rice topping in your special bowls. Play with the recipe all you want, just promise to remember my aunt when you eat it. She is special to me.