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In her e book, Islas: A Celebration of Tropical Cooking, writer Von Diaz takes a journey across the globe, capturing the artistic and resilient cooking traditions of six totally different island nations. Ensaladang talong, a easy preparation of grilled eggplant, onion, and tomato, is a staple of the Philippines. It’s typically topped by the pungent, vibrant pink salted shrimp paste often known as bagoong alamang, and served alongside steamed white rice and ripe mango. You will discover bagoong alamang at Asian grocers or on-line, although it’s totally non-obligatory for this dish. A bit goes a good distance, so Diaz suggests making an attempt a dab with a slice of mango first to see how a lot it is best to add to your ensaladang talong. For a vegetarian different, Diaz recommends a paste of equal components white miso and minced capers.
