The Happy Home Cook: Poqui-Poqui: A Traditional Ilocano Christmas Day Dish

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Poqui poqui (Photo by Elizabeth Ann Quirino)

Poqui poqui (Photo by Elizabeth Ann Quirino)


3 Asian eggplants, roasted or broiled, then peeled
1 tablespoon fish sauce
1 tablespoon vegetable oil
3 pieces of garlic, peeled and minced
1 large onion, chopped
3 large tomatoes, chopped; divided, use ½ tomato, sliced for garnish
2 eggs, beaten
1 teaspoon sea salt
1 teaspoon freshly ground black pepper


  • 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.

Elizabeth Ann Quirino

Elizabeth Ann Quirino

Elizabeth Ann Quirino, based in New Jersey, is a journalist, food writer and member of the International Association of Culinary Professionals (IACP). She blogs about Filipino home cooking and culinary travels to the Philippines on her site

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