Tortang Giniling Panlasang Pinoy Recipes

TORTANG GINILING RECIPE

Steps:

• Heat a frying pan or wok and pour-in 2 tablespoons of cooking oil
• When the oil is hot enough, sauté the onion, garlic, and tomato.
• Add the ground meat and cook for 8 to 10 minutes.
• Put-in the bell peppers and green peas. Cook for 3 minutes.
• Add salt and pepper then stir to distribute. Transfer to a large bowl. Let it cool down.
• When the cooked ground meat reaches room temperature, beat the eggs and pour into the bowl same bowl. Stir to distribute all the ingredients.
• Heat a clean non-stick pan. Add the remaining cooking oil.
• Scoop 1/3 of the egg and pork mixture to the pan.
• Cook each side for 3 minutes or until you see that the eggs are fully cooked. Avoid overcooking the eggs. Do the same step until the mixture is consumed.
• Turn off the heat and transfer to a serving plate.
• Serve with banana ketchup. Share and enjoy!

TORTANG GINILING (FILIPINO BEEF OMELETTE)

Steps:

• In a large skillet, heat oil over medium high heat. Add the onion and garlic and saute until softened, 2-3 minutes.
• Add the diced tomato to the skillet and continue cooking for 5 minutes, letting the tomatoes release their juices.
• Add the ground beef to the vegetables and saute until browned, 5-7 minutes.
• Add the salt and pepper. Mix well. Taste the mixture and adjust the salt and pepper as desired.
• Transfer the mixture to a medium bowl. Add the peas and let the mixture cool slightly.
• Once the meat mixture has cooled, add the beaten eggs and mix well.
• Wipe out the skillet you used for the meat and heat a little oil in it, over medium heat. Reduce the heat to medium low and spoon ¼ c of the egg and beef mixture into the skillet, flatten the mixture and shape it roughly into a 3-4 inch patty. (Depending on the size of your skillet, you may be able to cook more than one omelette at a time. Just be careful not to overcrowd the pan, or flipping the omelettes will be difficult.)
• Cook the omelette for 2-3 minutes on the first side. (If your omelettes cook faster than this, your pan is too hot. Reduce the heat for the next batch.)
• Flip the omelette and cook for an additional 1-2 minutes on the second side, until golden.
• Transfer the omelette to a paper towel-lined plate and continue with the remaining batter. (Keeping the plate with the cooked omelettes in a very low oven will keep them warm until all are made.)

TORTANG TALONG

Steps:

• With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
• Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
• In a wide pan over medium heat, heat oil.
• In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
• Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.