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Noodles and Rice

June 29th, 2007

My Omuraisu

Tom and I probably should start coordinating our posts:) — here’s his. I made this omelet as a special treat for myself for Mother’s Day….
I probably shouldn’t call it omuraisu except that it does have rice inside the omelet, a practice that I automatically associate with Japanese cuisine. Our Filipino omelets are […]

By Stef -- 0 comments

June 19th, 2007

Omu-Raisu - Omelet Rice

It seems that every country has a tradition of something like an omelet.  The Japanese have refined this to a cultural staple with their instantly recognisable Omu-raisu. 
The simplest description is to call this a rice combination, wrapped in an omelet.  The main distinctive points are the characteristic elliptical shape and the mass of tomato sauce/ketchup […]

By Tom -- 0 comments

May 23rd, 2007

Japanese Omelette roll

This would have to be one of the simplest but most elegant recipes that you would find in an average Japanese household.  Simple because of the few ingredients and quick and easy technique, but elegant because of the subtle flavour and beautiful presentation. 
It is basically a glorified omelette, but cooked in a number of layers […]

By Tom -- 4 comments

May 7th, 2007

Lasang Pinoy 17: Egg’s A Deal!: Itlog na Maalat

Today’s post is a contribution to the 17th edition of Lasang Pinoy, a monthly food blogging event highlighting everything that’s yummy about Filipino (Pinoy) food. Angelo of Eat Matters is hosting, and LP is back on after a brief hiatus caused by hurricanes and busy lives :D; so it’s unquestionably appropriate that the EGG […]

By Stef -- 5 comments

March 1st, 2007

Tortang Alimasag

Crab and potato mini-omelets.
Basic recipe:
Saute minced garlic, chopped onions, and chopped tomatoes in a bit of oil.
Add diced potato and cook a few minutes.
Add crab meat (canned or freshly-cooked) and season with salt and/or fish sauce and pepper.
Remove from heat and cool a few minutes. Add beaten egg. Form into small patties and […]

By Stef -- 2 comments

February 22nd, 2007

Egg Sheets

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.
What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for […]

By Stef -- 0 comments