Yield: 1 Servings
|2 cans||Corned beef|
|4 tablespoons||Minced garlic|
|3 tablespoons||Cooking oil|
|1 medium||To large white onion|
|½ teaspoon||Curry powder (optional)|
|Ground black pepper|
Pre-heat (set to high) a medium to large size non-stick pan. Pour-in the cooking oil. When oil is hot enough, throw-in the minced garlic and cooked until light to golden brown (not dark). Add onions and cook until almost clear. While the onions are cooking, put the corned beef meat on the chopping board and cut into small slices. This way you don't have to do it on the pan and it's easier to spread. Add the corned beef meat in the pan and mix well. Mix and keep on turning it over every 30 seconds or just to get it fried but not burned. Add (sprinkle) some ground black pepper and mix once more. After a couple of turns, add the curry powder and mix well. Keep on turning while letting it fry until dark but not burned.
Turn the heat to medium and add the scrambled eggs. Do Not Mix at this point, let the eggs cook a little bit or develop a mold. Once the bottom portion of the eggs are cooked (molded), turn the corned beef with eggs over but not mixing. You don't have to worry about breaking the eggs when turning it over, this is not torta. Once the eggs are cooked you're done and ready to serve with the hot sinaing or my special fried rice. It can be served with the Jufran/Mafran sauce.
zax@... ( Sonny Dionida ) soc.culture.filipino