{"id":3132,"date":"2024-05-29T06:51:00","date_gmt":"2024-05-29T13:51:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=3132"},"modified":"2024-05-29T08:01:16","modified_gmt":"2024-05-29T15:01:16","slug":"poqui-poqui","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/poqui-poqui\/","title":{"rendered":"Poqui Poqui"},"content":{"rendered":"\n

Poqui Poqui<\/strong> is a scrambled egg dish made of roasted eggplant, sauteed onions, and tomatoes. It's a healthy and tasty meatless breakfast or dinner meal you'd feel good serving the whole family.<\/p>\n\n\n\n

\"Poqui<\/figure>\n\n\n\n\n\n

Although my hometown, Tarlac, is known to be a melting pot of dialects and cuisine, I've never heard, much less tried, Poqui Poqui until a former co-worker of mine brought it for lunch one day. I took one sample bite from the small Tupperware she offered everyone in the breakroom, and I was hooked!<\/p>\n\n\n\n

I have many favorite ways to enjoy eggplant, such as eggplant and tomato torta<\/a> and grilled eggplant, tomato, and salted egg salad<\/a>, but there's definitely a new sheriff in my kitchen. \ud83d\ude42<\/p>\n\n\n\n

What is Poqui Poqui<\/h2>\n\n\n\n

Poqui poqui is a vegetable dish of eggplants sauteed in onions, garlic, and tomatoes and finished with beaten eggs. It's a popular delicacy from the Ilocos region but can trace its roots to the heavy influx of Filipino workers in Hawaii pineapple farms in the 1980s. The word poqui comes from the Hawaiian word poke, which means chop, cut, or mash<\/em>. <\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"eggs,<\/figure>\n\n\n\n

I admit it's not the most appealing dish, but boy, is it delicious! With simple ingredients and quick prep, you'll be surprised how the aroma and flavor of roasted eggplants combine beautifully with sauteed onions and garlic, juicy tomatoes, and fluffy eggs!<\/p>\n\n\n\n

I season the dish with salt, but you can also use fish sauce or bagoong isda (monamon). For a bit of zing, add a generous dash of pepper!<\/p>\n\n\n\n

Roasting eggplant<\/h2>\n\n\n\n
\"roasting<\/figure>\n\n\n\n

Although the grill or gas stove provides a quicker way to roast eggplants, you can also roast them in the oven with less tending. Arrange the eggplants on a foil-lined baking sheet in a single layer, lightly brush with oil, and pierce a few times with a fork. Roast in 400 F oven for about 10 to 15 minutes or until softened.<\/p>\n\n\n\n

If you're fine with making them without the smoky flavor from roasting, you can steam the eggplants or boil them in a pot of water instead. <\/p>\n\n\n\n

How to make poqui poqui<\/h2>\n\n\n\n
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  1. Grill the eggplants on the stovetop or in the oven as directed. Remove from heat and allow to cool slightly to the touch. Peel the charred skin, rinse well under cold, running water, and coarsely chop the flesh.<\/li>\n\n\n\n
  2. Saute onions and garlic in a wide pan until aromatic. Add tomatoes and cook until softened. Add eggplant. Season with salt and pepper to taste. <\/li>\n\n\n\n
  3. Whisk the eggs very well to aerate and add volume to the eggs, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated. Add to the pan, stirring to combine.<\/li>\n\n\n\n
  4. Continue to cook just until the eggs are set but still slightly wet. They will continue to cook in the residual heat from the pan.<\/li>\n<\/ol>\n\n\n
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    For a more luscious and creamy curds, cook the scrambled eggs low and slow over medium heat. High heat will cause the proteins to seize, resulting in overly dry eggs.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

    How to serve and store<\/h2>\n\n\n\n
    \"Poqui<\/figure>\n\n\n\n