Poqui-Poqui: A Traditional Ilocano Christmas Day Dish

Elizabeth Ann Quirino

Poqui poqui (Photo by Elizabeth Ann Quirino)

Ingredients

3 Asian eggplants, roasted or broiled, then peeled1 tablespoon fish sauce1 tablespoon vegetable oil3 pieces of garlic, peeled and minced1 large onion, chopped3 large tomatoes, chopped; divided, use ½ tomato, sliced for garnish2 eggs, beaten1 teaspoon sea salt1 teaspoon freshly ground black pepper

Procedure

• Roast or broil the eggplants for about 15 to 20 minutes over high heat. When outer skin turns dark and burnt, peel it off.

• Mash the eggplants, add the fish sauce. Set aside.

• In a medium-sized skillet, heat vegetable oil. After 2 minutes, when oil is hot, sauté the garlic, onions and tomatoes.

• Add the eggplants. Slowly pour the beaten eggs.

• Cook 6 minutes more till eggs are absorbed and the dish looks dry.

• Season with salt and pepper. Garnish with sliced tomatoes.