Text 10158, 123 rader
Skriven 2007-01-07 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: OLD STUFF 784  70106
============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> You are far more help than the Pinoy Food list. I look forward to
 JW> mastering a handful of these and then inviting Wendy Carlos over to
 JW> dine while I gloat. If she asks I'll tell her its Scottish-Australian
 JW> cuisine. [g]

 GJ> I have collected a few Pinoy recipes from various sources, so will
 GJ> continue posting them.  Some I have tried, most not.

I don't respond to every message but I am collecting all of them and
appreciate them. Next I'm off to Kim's for ingredients and then I start
practising.

 GJ> This is a particularly good one; I may have posted it before.

 GJ> Title: Lumpia

My MM is set to reject dup titles so I renamed it Flor's TNT Lumpia
so that it'll import.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [Pinoy-Food] Filipino Omelette Variations
Categories: Filipino, Eggs
  Servings: 1 text file

           eggs

cheese (cheddar is good, parmesan or grana padano are also good)
onion (yellow, or Maui, not red)
mushrooms (not white button - too watery, maybe chanterelles)
ham (salty is better), or bacon
green onion or chives
Any two or three of the above.

Albert

Try some oregano with your omelettes. It gives it a bit of zing. Have
you tried bagoong omelette? Don't knock it, till you've tried it. Best
to use bagoong...

Best to use bagoong which is not too salty. Pangasinan will do. If you
can't find Pangasinan; try washing your salty bagoong thru a strainer.

Or alamang. You can also try omelettes with fresh alamang.

Yul "Ulysses H.B."

Crab

Here in The USA, it is very easy because we can buy crabmeat in cans,
but for the PH the "himay crabmeat is better" Depending on how many or
how big an omelet you want to make; get your crabmeat prepared in plate,
season acc, to taste, you can add accent for flavoring & few drops of
tabasco. Saute finely chopped onions, mashed garlic, fresh tomatoes (
but let the tomatoes cook longer, huwag yung buhay na buhay, then add
the crabmeat and mix with all the ingredients in your pan. Cut finely
green onions and pour on top and stir slightly for color effect. That's
it your done and now you get ready to prepare your omelets with the eggs
that you have beaten. Try this and let me kow what you think. This is
even good for breakfast, lunch, merienda or dinner. Buen Provecho!

Maryanne Smyth

I also like to put lots of onions and lots of tomatoes (don't include
the seeds). i add in food left overs (usually fried fish na hinimay or
diced bacon) yummyyyyy
Btw, do you sawsaw it sa catsup too? =) my youngest brother likes to
dip it in vinegar.

Maria Irene S. Aserios

My dad who is Thai makes a yummy one with ground pork, green onions and
patis. I'm not sure if there's garlic or not in it.

Nisa

Catsup? Sometimes but only the hot and spicy one. Vinegar? Yes but only
if it is dried alamang omelet.

Have you tried Thai Sweet Chilli sauce? Try it - tastes great.

Rommel P. Feria

My favourite omelette has corned beef hash and cheddar cheese in it!
Doused with Tabasco and ketchup.

Oops, forgot this one too - my dad who is Thai makes a yummy one with
ground pork, green onions and patis. I'm not sure if there's garlic or
not in it.

My mom prepares them with onion, garlic, and tomatoes, and cooks them on
a banana-leaf-lined kawali the way she would prepare omelettes when I
was growing up back home many many years ago. Smells and tastes good!

Nisa

The abpve is called 'torta' by the tagalogs and is done with talong
also. whish is now tortang talong or with alimasag (crab) , it is
tortang alimasag. In one brunch we ate at, we had smoked cod and
asparagus on omelets and it worked! So I presume any of our tinapas and
and a veggie on omelet will be delish!

Peter in the Boston area.

Here's a variation on omelets you might want to try - it uses salted cod
and is really simple. Shred the salted cod and arrange it on the bottom
of an oven-proof dish. Break 2-3 eggs over the salt cod and break the
yolks (but don't stir too much - you can't anyway because of the cod).
Put into a hot over (broil is best, I think) until the eggs are done to
your liking. I like my eggs a bit soft, my wife likes her eggs firm and
well done. You can add chives if you want, either before or after the
oven bit.

Alber

From: Pinoy Food, The Filipino Food Lover's mail list

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