Talong Balls with Manong Sauce
AJI-NO-MOTO® Umami Seasoning, SARSAYA® Oyster SauceIngredients
Talong Balls:
- 1/2 kg (500g) Eggplant, grilled, peeled
- 1 cup (200g) Pork, ground
- 1 Tbsp. (10g) Garlic, minced
- 2 Tbsps. (20g) Onion, minced
- 3 Tbsps. (30g) Flour
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 1/8 tsp. (1.5g) Salt, iodized
- 1/8 tsp. (0.5g) Black pepper, ground
- 2 cups (500ml) Oil, for frying
- 1 cup (250ml) Water
- 1/2 Tbsp. (5g) Cornstarch
- 2 1/2 Tbsps. (37.5g) Sugar, brown
- 1/2 Tbsp. (5g) Flour
- 1 tsp. (5ml) Soy sauce
- 1 pack (30g) SARSAYA® Oyster Sauce
- 1/4 Tbsp. (2.5g) Garlic, minced
- 1/2 Tbsp. (5g) Onion, minced
- 1/2 tsp. (2.5ml) Vinegar
- 1/3 cup (15g) Spring onions, chopped
Procedure
- COMBINE & MOLD. In a bowl combine eggplant, pork, garlic, onion, flour, AJI-NO-MOTO®, salt, and black pepper, mix well. Get 1 tablespoon of the mixture and mold into a ball.
- DEEP-FRY. Heat oil in a pan then fry talong balls for 5 minutes or until golden brown. Drain excess oil in a colander and set aside.
- MIX & SIMMER. In a sauce pot, add water, cornstarch, sugar, flour, soy sauce, SARSAYA® Oyster Sauce, garlic, onion & vinegar, mix well. Let it simmer until the sauce thickens.
- SERVE. Transfer talong balls on a plate then serve with sauce. Optional to sprinkle spring onions on top, enjoy!
Cooking Tips
You may freeze the molded balls for atleast 5 minutes to retain its shape while frying.
Cooking Time: 20 minutes
Preparation: 20 minutes
Servings:
6
Serving size: 5 pcs. Balls, 1/4 cup sauce (157.5g)
Nutrition Facts
Calories per serving (kcal)
266.8
Carbohydrates (g)
18.4
Proteins (g)
7.4
Fat (g)
13.0
Dietary Fiber (g)
1.7
Calcium (mg)
30.7
Iron (mg)
1.0
Sodium (mg)
539.3
Good to Know Nutrition Facts
Eggplant is rich in Anthocyanin, an antioxidant which helps in protecting cells against damage.