Ensaladang Talong ala Beancounter (Asian Style Eggplant Salad)

This was one of the first things I learned to cook as a youngster. I remember being introduced to this by a friend, Nguyen Thi Bich Lieu aka Giao, who is a Vietnamese-Filipino. She was in primary school when her family left Vietnam and settled in the Philippines. After a few years, most of them moved to the west coast of Australia. She chose to stay.

I can recall this was served as a side to inihaw na tulingan (grilled bonito). It’s sweet, sour, salty, and spicy flavour was the perfect accompaniment to such a strong flavoured fish.

Thank you very much Giao! I have not forgotten it since. I have modified the recipe slightly but the essence I kept intact.

I don’t think this is “authentic” Vietnamese. Giao’s recipe had to make do with what’s available. That is probably why the herbs which are normally found in Vietnamese cooking are noticeably absent. Mint and coriander were not easy to come by then. Adding them creates another level of flavour.

Ensaladang Talong ala Beancounter

4 -6 Lebanese eggplants (shallow fried or grilled)
1-2 spring onions chopped
1-2 cloves garlic chopped
1-2 siling labuyo sliced (bird’s eye chillies)
2 teaspoons palm sugar (white sugar is an OK substitute)
1 tablespoon fish sauce
Juice of one lime (or two calamansi if you have them)
Mint and coriander (optional)


I actually prefer to grill my eggplants for the smoky flavour. You would not get this by frying. But because I needed to get dinner ready fairly quickly frying was the only way to go.

If you’re going to grill your eggplants make sure you keep them whole. Use low to medium fire/heat. Turn your eggplants regularly. The skin will blister and turn black but the insides will remain just right and moist. It’s better to do this outside the house if you can as the aroma lingers.

If you’re not so inclined frying could work just as well sans the smokiness. Cut the eggplants in half lengthwise before frying. Fry skin side first. Turn over after a couple of minutes and cook until golden brown.

Whatever method you use you need to remove the skin.

Combine all the salad ingredients together (except for the eggplant). Adjust the taste to your liking. Add the skinned eggplant. Serve with your favourite fish.

To the One Who Got Me Started…Happy 60th Birthday Dad

I did not appreciate it at the time but as I look back and take stock of my life I realise that it is actually my father who first ignited in me the love of food.

My eyes, as a youngster, were veiled to the invaluable lessons my dad despairingly tried to teach me.

Rising up early to go duck/deer/wild boar hunting wasn’t my idea (still isn’t) of a pleasant day out but it was through those trips that I gained knowledge of where food actually comes from (and that fresh is best). Those expeditions also involved foraging for fruits and vegetables which we would later serve with our hunted meal.

Rather than indulging me with my favourite fast food he took me to “adult” restaurants proving good food actually takes time. Although I never once tasted his cooking I’ve heard legendary tales of his slow cooked sinigang.

He did not limit himself to “proper” eateries, if you like. Rather, some of his favourite places are hole in the wall type operations. Where do you find the best pancit canton in Ongpin? I’m sure he’s got an opinion on that. Do not judge a restaurant by its premises, I now know this for a fact!

To celebrate and to show his appreciation he does it with food. And now, so do I.

So here’s to you dad! Happy 60th birthday! You don’t look a day over 35 (and I wish I would be to when I’m your age)!

My Little Calamansi Shrub

It is not an exaggeration for me to say we’re more successful in bringing up kids than propagating calamansi. Our four kids seem to be thriving but our solo calamansi is barely surviving.

Our calamansi shrub was given to us by a botanist friend almost 10 years ago. Unfortunately though, we’ve harvested less fruits than the number of years we’ve had it. For some peculiar reason it would bud, then bloom, the flowers then naturally develop into fruits but just before they ripen they start falling off our sad little tree. At one point it was on the verge of dying. In the height of summer it really struggled to survive.


I don’t know exactly what the cause is and it has been a source of frustration for years. What we’re doing differently this time is keeping a closer eye on it. I think I should rephrase that, my wife is keeping a close eye on it. Early signs of disease or pest infestation will be immediately dealt with.

It is such a wonderful fruit that although available down under is still quite rare. Its citrus flavour is like no other. Cumquats are not juicy enough to be worthy as a substitute. Lemons and limes, on the other hand, just taste different.

Arriving home from work one night I was really pleased to see our foot-tall tree showing a lot of promise. It has lots of buds and flowers in bloom. I’m keeping my fingers crossed they’ll mature into prized fruits.

A nice way to end the year

I didn’t expect to be travelling this late in the year and this close to the holiday season. But changes in our Darwin office beyond my control required me to visit that part of the world a few days before Christmas.

I originally planned to use my points to upgrade my seat as a Christmas gift to myself but I was pleasantly surprised to have been given the privilege for free by Qantas.

I’ll let the photos tell the story of what transpired during that trip.

Early Morning on the way to the airport

Organised chaos at BNE

Breakfast: Ham, cheese, avocado croissant

Breakfast on board: cereal and a warm fruit roll

Aerial view of Brisbane

Morning tea: biscuits and water

Re-reading East of Eden

Pre-flight drink

Pre-lunch snack

Lunch: Barramundi

Afternoon Tea: Magnum ice-cream and coffee

Cheese platter



Fish & Chips


Pho (from Saigon Star, DAR) - very average


Vietnamese Spring Rolls (from Saigon Star, DAR) - again, average

Seafood Laksa (from Rendezvous, DAR)

Home made iced tea (from Rendezvouz, DAR)

In-room breakfast: scrambled eggs & bacon

Bugs with Quandong Jam (from The Char Grill, DAR) - superb!

Sights of DARWIN

Holiday Inn Esplanade DAR

Welcoming 2010!

I just love this photo so much I had to write something about it. It looks so vibrant and enticing (for me) I couldn’t help but put it on my blog.

To welcome the new year it is a Filipino tradition to serve a basket of fruits (at least 12 different kinds) to symbolise hope for a prosperous year ahead. We went overboard and bought 13:

Guyabano (Soursop)
Rockmelon
Cherries
Pears
Lychees
Blueberries
Mangoes
Grapes
Lime
Strawberries
Nectarines
Navel Oranges
Apples

I wish everyone a healthy and blessed 2010!