Beef Steak Omurice
Steak
and eggs
Think
omelets are only good for breakfast? Think again. You can have this tasty
bister Tagalog and rice-filled version for lunch and dinner, too!
Beef Steak Omurice
Serves: 4 (makes 2 large omurice)
Prep
time: 10 minutes
Cooking
time: 25 minutes
§ 200 grams beef sirloin or tenderloin, sliced into thin strips
§ 4 tablespoons oil, divided
§ 1 medium onion, sliced thinly
§ 1/8 cup red wine
§ 2 tablespoons calamansi juice
§ ¼ cup soy sauce
§ 1 cup cooked white rice
§ 6 eggs, beaten
§ ¼ cup chopped parsley
§ Salt and pepper, to taste
§ Chopped spring onions for garnish
1. In a frying over high heat, sauté beef strips
in 2 tablespoons oil for minute. Add onions and sauté until fragrant.
2. Pour in red wine to deglaze pan. Add calamansi
juice and soy sauce.
3. Add rice and mix thoroughly. Set aside and keep
warm.
4. In a bowl, beat together eggs and parsley.
Season with salt and pepper.
5. In a large nonstick pan, make one omelet by
pouring half of the beaten egg mixture and cooking over low to medium heat
until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place
beef and rice mixture on half of the omelet. Fold the empty half over the rice.
Reheat with the rest of the ingredients to make the second omelet.
6. To serve, slice each omurice in half crosswise
and garnish with green onions.
Tip
Don’t feel
like having beef? You can replace it with pork or chicken!
Daing na Bangus and Potato Croquettas
Fish and chips
We bet you’ve never had fish and potatoes
this way before. The flaked fish gives simple breaded potato croquettes a salty
flavor punch.
Daing
na Bangus and Potato Croquettas
Serves: 6 to
8 (as tapas)
Prep time:
25 to 30 minutes
Cooking time: 6 to minutes
For the dip
§
½ cup mayonnaise
§
1 tablespoon pickle relish
§
1 teaspoon Dijon mustard
§
1 clove garlic, minced
§
1 sprig dill
§
Salt and pepper
§
500 grams potatoes, roasted, boiled, or steamed
and then peeled
§
2 small pieces or 1 large piece daing na bangus,
flaked
§
Salt, pepper, and paprika, to taste
§
1 cup all-purpose flour
§
2 eggs, beaten
§
1½ cups Japanese breadcrumbs
§
½ cup vegetable oil frying
1.
Make the dip: In a bowl, combine mayonnaise, pickle
relish, mustard, garlic, and dill. Season with salt and pepper. Chill.
2.
Mash cooked potatoes while still warm and
combine with Daing flakes. Season with salt, pepper, and paprika.
3.
Scoop a tablespoon of potato mixture and from
into a miniature disc the size of a hockey puck. Repeat with the rest of the
mixture.
4.
Dredge each disc in flour, dip in egg, then coat
with breadcrumbs.
5.
Heat oil in a pan over heat. Shallow-fry over
medium heat or deep-fry croquettas until golden brown. Serve with chilled dip.
Tip
You can make the croquettas in advance and
store in the freezer for 2 weeks. When ready, simply defrost and fry.
