Obi Kitchenomics Part Deux

I have a wanderlust. Wala ako pakelam kung sa mga liblib na sulok ng Pilipinas o sa kabilang kanto lang ang destinasyon ko, basta gusto kong mag-gala.

As such, there often comes a time when I need to cook... err FRY what I call "survival foods" just to offer a hand in the kitchen. Nakaka-inggit kasi ang tropa pag nagtutulungan sila sa kusina kada roadtrip namin... tapos ako dakilang entertainer lang. Yung tamang nagpapatawa, kumakanta, at sumasayaw habang nagdidiskusyon sila kung ano ipapakain sa akin for the next meal.

Hehe.. medyo exaggerated. But worry no more. I have been able to muster a couple of "survival foods" recipes just for times like these.

This recipe here has been an all-time favorite back in my highschool days, when my parents used to leave me alone during weekends in our province home.

Chunkee Tamagoyaki (pina-konyong corned beef omelet... e medyo oriental yung konyo)
by Chef Obi

Ingredients:
2 cans of corned beef (the chunkier, the better... I recommend that brand endorsed by that konyo gameshow host... hehe)
medium-sized bulb of garlic (sliced beautifully)
some onions (chopped into small cubes)
medium-sized potato (peeled, of course, and precision cut into small diamond-shaped parts... hehe joke lang... tamang gayat lang)
cooking oil (mas astig kung tinunaw na margarine... mas gastos lang)
3 to 4 eggs (yung kulay puti syempre)
konting asin

Steps:
1. Beat the eggs on a bowl. Sprinkle some salt.
2. Put the corned beef into the beaten egg. Mix the concoction until the corned beef is well-saturated (Most likely, when it already looks like vommit... hehe... pramis). Put it aside for now.
3. Saute the onion and garlic in a frying pan.
4. When the onion and garlic already smells good, mix the potatoes in it.
5. Stir it for around 3 minutes, then add the corned beef and egg mixture.
6. Continue stirring while frying the concoction. This will prevent the egg to wrap around the entire mixture. Remember, our aim here is for the fried egg strands to clamp on the corned beef chunks and potatoes, not to envelope the entire mix.
7. Fry until the corned beef is roasted. Often, this is observable when the chunks strands are already loosely affixed to each other.
8. Serve with a smile.

O'rayt!

Obi Kitchenomics Part Deux

I have a wanderlust. Wala ako pakelam kung sa mga liblib na sulok ng Pilipinas o sa kabilang kanto lang ang destinasyon ko, basta gusto kong mag-gala.

As such, there often comes a time when I need to cook... err FRY what I call "survival foods" just to offer a hand in the kitchen. Nakaka-inggit kasi ang tropa pag nagtutulungan sila sa kusina kada roadtrip namin... tapos ako dakilang entertainer lang. Yung tamang nagpapatawa, kumakanta, at sumasayaw habang nagdidiskusyon sila kung ano ipapakain sa akin for the next meal.

Hehe.. medyo exaggerated. But worry no more. I have been able to muster a couple of "survival foods" recipes just for times like these.

This recipe here has been an all-time favorite back in my highschool days, when my parents used to leave me alone during weekends in our province home.

Chunkee Tamagoyaki (pina-konyong corned beef omelet... e medyo oriental yung konyo)
by Chef Obi

Ingredients:
2 cans of corned beef (the chunkier, the better... I recommend that brand endorsed by that konyo gameshow host... hehe)
medium-sized bulb of garlic (sliced beautifully)
some onions (chopped into small cubes)
medium-sized potato (peeled, of course, and precision cut into small diamond-shaped parts... hehe joke lang... tamang gayat lang)
cooking oil (mas astig kung tinunaw na margarine... mas gastos lang)
3 to 4 eggs (yung kulay puti syempre)
konting asin

Steps:
1. Beat the eggs on a bowl. Sprinkle some salt.
2. Put the corned beef into the beaten egg. Mix the concoction until the corned beef is well-saturated (Most likely, when it already looks like vommit... hehe... pramis). Put it aside for now.
3. Saute the onion and garlic in a frying pan.
4. When the onion and garlic already smells good, mix the potatoes in it.
5. Stir it for around 3 minutes, then add the corned beef and egg mixture.
6. Continue stirring while frying the concoction. This will prevent the egg to wrap around the entire mixture. Remember, our aim here is for the fried egg strands to clamp on the corned beef chunks and potatoes, not to envelope the entire mix.
7. Fry until the corned beef is roasted. Often, this is observable when the chunks strands are already loosely affixed to each other.
8. Serve with a smile.

O'rayt!