Fried Aubergine Slices & Stir-fried Rice

We had been served simple yet tasty yellow rice in a private Chinese restaurant few weeks ago and since then I couldn’t stop experimenting how it was done. It has onion spring chops and small bits of egg shreds that looked like it has been stirred with it. It’s not salty at all. Not oily which is typical of northern Chinese fried-rice that made me think it was steamed and once cooked, mixed right away with egg and spring onion. And twice I did it exactly like that. Good but sticky unlike the one we had – firm, loose grains of perfectly cooked non-sticky rice… until I finally got it right!

I served the rice with fried tuna fish and fried aubergine slices. The latter, of course, is so easy and simple. Great as a side dish to anything fried. And oh I remember Brunei’s Pizza Hut has it at the salad bar! Haha icky? Maybe but I love ‘em!

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Tortang Talong

I seldom cook meatless tortang talong (aubergine or eggplant frittata) for the reason that I might be the only one to eat it. And yes, I do cook it for myself to enjoy (and others like adobong atay, burong mustasa and nilagang talong) while preparing another dish for the rest of my family. Back home, our torta is always meatless – just the aubergine and the egg and their glorious taste. (Adobong atay – chicken or pork liver cooked in vinegar and spices, burong mustasa – fermented or just simply salted mustard leaves, nilagang talong – boiled aubergine.)

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