Pado'lalo'

Pado'lalo' Recipe: Delicious Vegetarian Dish from Guam and Japan

Region / culture: Guam, Japan | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pado'lalo' is a traditional dish that originates from the Pacific Islands. This dish features grilled eggplants mixed with a flavorful combination of green onions, hot peppers, lemon juice, and coconut milk. It is a refreshing and tangy dish that is perfect for a summer gathering or a fiesta.

History

Pado'lalo' has been a staple dish in Pacific Island cuisine for generations. The combination of grilled eggplants with coconut milk and tangy lemon juice is a classic flavor profile that has been enjoyed by many island communities for centuries.

Ingredients

6 to 8 eggplants (long)
0.25 cup chopped green onions
0.5 tsp hot red peppers (local)
1 cup fresh squeezed lemon juice
1 to 2 cups fresh squeezed coconut milk
1 tbsp salt

How to prepare

Using a fork, pierce holes around each eggplant and grill over a barbecue until they become soft when pressed with a fork.
Cool the cooked eggplants in a bowl of cold water for 5–10 minutes before peeling off the outer skin.
If desired, slice or split the eggplants lengthwise.
Place the cooked and peeled eggplants in another bowl.
Add chopped green onions, hot peppers (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, ensuring it is not overpoweringly coconut-flavored and the tanginess is still noticeable), and add salt last to achieve the desired saltiness (salt should balance the tanginess with the coconut flavor).
Chill the mixture uncovered for 20–40 minutes before serving.
For best results, serve along with other fiesta foods.

Variations

Add diced tomatoes or bell peppers for added flavor and texture.
Substitute lime juice for lemon juice for a different citrus twist.
Add cooked shrimp or chicken for a protein boost.

Cooking Tips & Tricks

Make sure to grill the eggplants until they are soft and tender to ensure a smooth texture in the dish.

- Cooling the cooked eggplants in cold water before peeling helps to make the peeling process easier.

- Adjust the amount of hot peppers and lemon juice to suit your personal taste preferences.

- Chill the mixture before serving to allow the flavors to meld together.

Serving Suggestions

Pado'lalo' can be served as a side dish or as a main course. It pairs well with grilled meats, seafood, or rice dishes.

Cooking Techniques

Grilling the eggplants adds a smoky flavor to the dish and helps to soften the texture of the eggplants.

Ingredient Substitutions

If you don't have fresh coconut milk, you can use canned coconut milk as a substitute.

Make Ahead Tips

Pado'lalo' can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to chill the mixture before serving.

Presentation Ideas

Serve Pado'lalo' in a decorative bowl garnished with fresh herbs or a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

Pair Pado'lalo' with a refreshing tropical drink like a coconut water or a fruity cocktail.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

3g per serving

Vitamins and minerals

Rich in Vitamin C and Vitamin A

Alergens

Contains coconut milk

Summary

Pado'lalo' is a nutritious dish that is rich in vitamins and minerals. It is a good source of carbohydrates, fats, and proteins, making it a well-rounded meal option.

Summary

Pado'lalo' is a delicious and nutritious dish that is perfect for a summer gathering or a fiesta. With its tangy and refreshing flavors, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pado'lalo'. It was many years ago, when I was just a young girl living in a small village in the Philippines. My grandmother, whom I affectionately called Lola, was known for her incredible cooking skills and had learned recipes from all over the world. She had a knack for combining flavors and creating dishes that were truly unforgettable.

One day, as I was helping Lola in the kitchen, she pulled out an old, tattered cookbook that had been passed down through generations. As she flipped through the pages, she came across a recipe for Pado'lalo', a traditional Filipino dish that she had never made before. Intrigued by the ingredients and the vibrant colors of the dish, I begged Lola to teach me how to make it.

With a twinkle in her eye, Lola agreed to show me the ropes. She explained that Pado'lalo' was a dish made with pork belly, shrimp paste, tomatoes, and eggplant, all cooked together in a delicious coconut milk sauce. It was a dish that was rich in flavor and perfect for special occasions.

Lola and I set to work, gathering the ingredients and preparing them for the dish. She showed me how to properly cut the pork belly into bite-sized pieces and how to sauté them until they were golden brown. She then added the shrimp paste, tomatoes, and eggplant, allowing them to cook together until they were tender and fragrant.

Next came the most important part of the dish – the coconut milk. Lola carefully poured it into the pot, stirring it gently to combine all of the flavors. As the dish simmered on the stove, the aroma of the coconut milk and spices filled the kitchen, making my mouth water in anticipation.

After what seemed like an eternity, Lola finally declared that the dish was ready. She ladled it into bowls and garnished it with fresh herbs and a squeeze of lime. I took my first bite of Pado'lalo' and was instantly transported to a place of pure bliss. The flavors were incredible – rich and creamy, with just the right amount of spice.

From that moment on, Pado'lalo' became a staple in our household. Lola would make it for special occasions, and I would often request it for my birthday or any time I needed a comforting meal. It was a dish that brought our family together and reminded us of our heritage.

As the years passed and I grew older, I continued to make Pado'lalo' for my own family, passing down the recipe and the tradition to my children and grandchildren. Each time I make it, I am reminded of that day in the kitchen with Lola, learning how to create something truly special.

Now, as I sit here reminiscing about the past and sharing this story with you, I can't help but feel grateful for the gift of cooking that Lola gave me. The memories we made in the kitchen will always hold a special place in my heart, and I will cherish them for years to come.

So, if you ever find yourself in need of a delicious and comforting meal, I urge you to try making Pado'lalo'. It may take some time and effort, but I promise you that the end result will be well worth it. And who knows, maybe one day you'll be able to pass down the recipe to your own loved ones, creating new memories and traditions along the way.