Day 3: Tortang Alimasag at Talong at Minatamis na Saging (Crab & Grilled Eggplant Omelet & Stewed Bananas in Syrup)

The fish monger at our neighborhood grocery had a basin full of fresh crab meat. I instantly knew what we were going to have for dinner, so I bagged 400 grams of crabmeat plus the rest of my ingredients. Eggplants. Check. Spring Onions. Check. Garlic. Check. It’s been a while since we had tortang alimasag.

To add more flavor dimension to this simple dish, it’s best to grill the eggplants first. I’m using six eggplants for this dish. Immediately after grilling the eggplants, place them in a dish/bowl covered in plastic wrap to create steam that would moisten the skin. After about ten minutes, you will find that skinning the eggplants is a cinch. Peel the eggplants and keep the stems intact but resist the temptation to wash them. Washing the eggplants would wash off the grilled flavor. Set aside the skinned eggplants.

In a bowl, mix together the crabmeat, one (1) large egg, a bunch of chopped spring onions, chopped two (2) garlic cloves, a teaspoon of salt and a little bit of pepper to taste.

Beat one large egg in a bowl. Heat vegetable oil in the frying pan. Flatten the eggplant with a fork while being careful not to break it apart. Coat the eggplant with the beaten egg. Transfer the dipped eggplant to the frying pan and fill the face of the eggplant with the crab mixture. Fry till golden brown. Serve with hot rice. You can use catsup as a condiment for this dish.

The Cardaba Banana or Saba is very similar to its Jamaican cousin, the plantain. It’s a cooking variety that is very versatile for both sweet and savory dishes. The minatamis na saba is perhaps one of my most favorite desserts. It’s cheap, festive and simple to make:

Peel and slice a dozen saba bananas into one-inch coins. Place the bananas in a deep casserole with half a liter of water, one a half cups of packed brown sugar and half a teaspoon of salt. Boil for five minutes then simmer until the bananas are tender and opaque in color. Add a teaspoon of vanilla and simmer for another minute. Cool the bananas in syrup and serve it for dessert with crushed ice and fresh milk.