My Version of Poqui-Poqui Balls
During my birthday trip to Vigan, one of the things on my to-do checklist was to try local fare. Bagnet (not for the faint-hearted!), Vigan longganisa, Vigan empanadas, chichacorn, and on top of the list was Poqui-Poqui Balls. I admit that I got intrigued into trying it while doing my research for the trip because the name sounds a bit funny (and I bet it’s even funnier to you if you’re a Filipino).
I got to try the dish in Grandpa’s Inn’s Kusina Felicitas, one of the hotel’s popular trio of restaurants. This dish of grilled eggplant encased in bread crumbs was served to us with a spicy sauce, like a tomato-based gravy, if I remember correctly. At first bite, I found it familiar to me, and realized that we’ve been making a similar dish here at home! We never had a fancy name for it, just inihaw na talong na niluto sa itlog, kamatis, sibuyas (roughly translates to grilled eggplant cooked in egg, tomatoes, and onions). The recipe came from my dad, whose hometown is highly influenced by the Ilocos region.
I craved for this dish so badly when I returned to Manila, so boyfriend and I decided to make our own version. It’s crunchy on the outside and soft on the inside, just the way I love it.
Update: Recipe, for those who want to try making this dish!
3 large eggplants
3 medium-sized tomatoes
3 medium eggs
onion and garlic, chopped
1/2 cup water
Cooking oil
Salt and pepper to taste
1. Grill eggplants until skin is dark and toasted, and the insides soft.
2. Peel the skin off eggplants, slice into smaller pieces, and mash with a fork. Set aside.
3. Saute garlic and onion, then add diced tomatoes once the onion goes transparent. Saute for 3 more minutes.
6. Add mashed eggplant and water. Let it simmer.
7. Beat the eggs and pour over eggplant mixture.
8. Season with salt and pepper to your taste.
9. Cook until eggs are set. Overall, the dish is wet and paste-y in consistency.
You can serve this dish with any fried or grilled dish, or follow these optional steps:
10. Shape the poqui-poqui into balls.
11. Dip into beaten eggs, roll over flour, dip into eggs again, then roll in bread crumbs.
12. Deep-fry until golden brown.
