saluyot & tarong

What to do with these? Saluyot and tarong. And this tarong, the "white" variety (actually green but called "puraw a tarong") which is somewhat rare and not usually available every market time, and which is good for some simple tarong dishes.

Saluyot ken tarong.
(click on photo for a larger view)

First with the tarong, I want it fried (prito a tarong) as this variety of eggplant is perfect for frying as it is rather huge and its flesh is soft, tender. I sliced it length-wise into thin strips, sprinkled some Pasuquin salt on the slices and deep fried it quickly in boiling cooking oil, when done I drained its oil and served it with bugguong squeezed with calamansi. Delicious for breakfast, or even for lunch or dinner. (Click on photos for a larger view.)

The next meal time, I made a dinengdeng a saluyot ken tarong with fried tilapia:

And lastly, when only some few saluyot stalks are left, I decided on a pinakbet or paksiw a saluyot (also caled "tinimtiman a saluyot") with dried fish as sagpaw (add-on):

Dried fish from Santa Ana, Cagayan.

I boiled a minimal amount of water with the bugguong. I put in the dried fish fist and let it boil. Simmered, then I put in some onions and Ilocos garlic (from Pinili, Ilocos Norte at that!), the the saluyot. When it's almost done, I added a few drops of vinegar (luckily I still have apple cider left), cooked it some more, and then it's ready. Cooked it almost dry, with just a little thick broth for a tasty labay. 

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