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Tortang talong, also known as eggplant omelette, [1] is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. [2] [3] It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
They are known as talong and is widely used in many stew and soup dishes, like pinakbet. [56] However the most popular eggplant dish is tortang talong, an omelette made from grilling an eggplant, dipping it into beaten eggs, and pan-frying the mixture. The dish is characteristically served with the stalk attached.
A variation on an omelette, often referring to one made out of ground beef and potatoes. Other common variations include tortang alimasag, made with crab meat, and tortang talong, made with whole long eggplants roasted prior to adding the eggs. Ukoy Vegetable dish Shrimp fritters often accompanied by vinegar as dipping sauce.
Eggplants are stuffed with meat and rice or other vegetables.The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil.
In an aqueous system, the polar heads of lipids align towards the polar, aqueous environment, while the hydrophobic tails minimize their contact with water and tend to cluster together, forming a vesicle; depending on the concentration of the lipid, this biophysical interaction may result in the formation of micelles, liposomes, or lipid bilayers.
Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid ...
Tiny pieces of plastic have been discovered in the human placenta, breastmilk, testes, liver, kidneys, carotid arteries and the brain. - Douglas Sacha/Moment RF/Getty Images/File
Tortang talong Poqui poqui , also spelled puke puke or puki puki , is a Filipino eggplant and scrambled eggs dish originating from the Ilocos Region of Northern Luzon in the Philippines . It is very similar to tortang talong in that the eggplant is first grilled directly on an open flame, then peeled and mashed.