Postulant Cook’s Egg Recipe
By PH Morton
By PH Morton
Egg in Tomato and Onion Torta
1 1/2 tbsp Olive oil (or vegetable oil)
4 large eggs
1 large onion, cut into thin strips
3 medium tomatoes, chopped
4 cloves garlic, crushed
Salt & Pepper
Beat the eggs in a bowl, season with salt and pepper. Set aside.
Using a non-stick frying pan or well seasoned wok, heat up the oil.
Add the garlic and saute until golden brown, not burnt.
Add the onion and then add the tomatoes. Fry until both have soften.
Add a tiny amount of salt and pepper. Stir.
Pour in the beaten egg. Move the pan from side to side to ensure that the tomatoes and onion are covered by the egg.
Lower down the heat and cover the torta and let it cook in its own juices. This would take at least 3 minutes.
It is also applicable to put the pan under the grill to cook the top of the eggs torta.
Running a spatula along the sides of the torta, loosen and then transfer to a serving plate.
Serve hot with green salad and some buttered bread.
Our intrepid explorer and foodie, Arnold Gambao, never fails to surprise us with more delicacies which would satisfy any gourmand amongst us.
This time we have bihod from tuna eggs/roes.
The recipe follows below:
Bihod, Tuna Eggs
Photo by Arnold Gamboa
Bihod Tuna Roes Recipe
400 grams bihod
1 onion, cut crosswise, into rings
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tbsp dark soy sauce
1 1/2 cups vinegar
4 pieces red peppers, deseeded and chopped into rings
salt and pepper
2 tbsp vegetable oil
1. Wash the bihod gently and then boil in water with a cup of vinegar.
2. Drain the bihod once it had brown and cut into serving pieces; set aside.
3. Heat the oil in a frying pan, add the ginger, garlic and onion and the red peppers and saute until tender.
4. Now add the bihod pieces to the pan. Season with soy sauce and the rest of the vinegar.
5. Add salt and pepper accordingly.
6. Lower the heat and let it simmer for 10 minutes or so.
Serve with a mound of freshly boiled rice.