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Prepare the Pickling Liquid

Create the Pickled Eggplant (Atsarang Talong)

  • Bell Peppers, brunoised 50.0 g
  • Eggplant, charred then peeled 1000.0 g
  • Garlic, minced 5.0 g
  • Red Onions, brunoised 100.0 g

Serve with Chicharon Bulaklak

Get ready to serve up a crunchy combination of pickled flavors and fried goodness with this starter dish! This innovative starter will surely excite the appetite with a hearty atsarang talong paired with crunchy, mouthwatering chicharon bulaklak!



  1. Prepare the Pickling Liquid

    5 minutes
    1. Boil all ingredients in a pot for 5 minutes to make the pickling liquid for the eggplant.
  2. Create the Pickled Eggplant (Atsarang Talong)

    24 hours
    1. In a bowl, mix the peppers, eggplant, garlic, and red onions. 
    2. Add the pickling syrup and cool down overnight in the fridge.
  3. Serve with Chicharon Bulaklak

    95 minutes
    1. Make the chicharon bulaklak by boiling the pork flower fat, water, Knorr Pork Broth Base, bay leaves, vinegar, and peppercorns for 1 hour or until the pork flower fat turns tender.
    2. Strain and set it aside to cool down.
    3. Deep fry in 170 degrees Celsius oil for 20 to 25 minutes or until the pork flower fat turns crispy and golden brown.
    4. Drain and toss the chicharon bulaklak with Knorr Rostip.
    5. Serve the chicharon bulaklak as a garnish on top of the pickled eggplant.