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!

Description: Description: Beef Steak Omurice

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.


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.

Description: Daing na Bangus and Potato Croquettas

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.


You can make the croquettas in advance and store in the freezer for 2 weeks. When ready, simply defrost and fry.

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