1. Start with two hard boiled eggs
2. Halve them and grate THREE of the egg white halves
3. Fry in butter
4. Add spices, onion, peppers, green onion, salt, chili powder, cumin, coriander, black pepper, garam masala, etc.
5. Mix together
6. Remove from heat and put in basil slices
7. Beat two eggs with whatever spices, diced onion, green onion
8. Put onto hot griddle and spread around
9. As soon as center begins to congeal put toppings in center
10. PLATE:  Fold into omelet
11. Yolks, bell pepper, diced onion – mash together with butter
12. Season with similar spices to above
13. Add tomato paste – mix in and reduce
14. PLATE: side by side
15. Top with grated cheese
16. Mop up grill with Hawaiian King Rolls or burger/hotdog buns

See also THIS OMELET

From Yummily

In large skillet

• 4 TBL butter
• ginger paste
• 2 cloves garlic
• chili powder
• Garam masala
• ground cumin
• ground coriander
• salt
• pepper
• turmeric
• Kashmiri Mirch

1. Melt butter and add spices over medium high heat
2. Simmer, adding splashes of water to keep it runny
3. After simmering several minutes add diced tomato, green onions, 2 hard-cooked egg yolks and 2 more TBL butter
4. Crush together and continue to mix, adding water occasionally
5. Add two beaten eggs and mix until eggs are cooked
6. PLATE – This becomes your base
7. Wipe off grill with Hawaiian King Rolls (opened)
8. Chop egg whites (left over from 2 egg yolks) and put onto skillet
9. Add 1 TBL more butter
10. Fry whites until they start to brown on the edges
11. PLATE – Put on top of first plated mixture
12. Add 1 TBL butter to hot pan
13. Add one well-beaten egg and spread it out
14. Cook until it begins to barely congeal in the center
15. PLATE – Invert on top of the other ingredients
16. Clean your grill with the rolls, add 2 more TBL of butter to the pan and wipe with rolls to coat them a bit more
17. PLATE – grate cheese on top, add diced tomato
18. Drizzle with mixture of 1 TBL each yogurt, mayo, sour cream and ranch dressing
19. Serve with the rolls and a side of slivered onion, diced tomato, green onion and basil

See also THIS OMELET

Lumpia is a Filipino appetizer or side that is similar to a spring roll or egg roll.

1. Brown 1/2 LB in 1 TBL EVOO into skillet
2. Add diced onion and carrot to the pan as soon as meat starts to brown
3. Add garlic and ginger as soon as onion starts to cook
4. Add sliced green peppers
5. Add water chestnuts, salt, white pepper and light soy sauce
6. Remove from skillet and add diced fresh cilantro
7. Wrap in spring roll wrappers or lumpia wrappers
8. Secure edge with egg wash
9. Fry in canola at 300º until browned
10. Serve with sweet chili sauce

Mis en Place

• Finely dice one sweet onion, two cloves of garlic and one carrot – Set aside
• Break 2-3 eggs into a bowl – DO NOT beat them – Set aside
• Dice 2-3 chives and grate 1 tsp fresh ginger – Set aside
• Dice 1-2 pieces of bacon into 1/2 inch pieces – Set aside
• Mix sauce: 1 TBL light soy, 1 TBL sugar, 1 TBL rice white wine or rice vinegar, (opt) 1 TBL sake – Set aside
• Open a small can of peas – about 1/4 C

Step by Step

1. Heat 1 TBL EVOO in a skillet
2. Put egg into skillet and break yolk and spread them flat
3. Once cooked, break eggs into small pieces and then set aside
4. Add bacon to the skillet and cook, then remove pieces
5. Leave the residual grease in the pan
6. Saute onions, carrot and garlic until softened
7. Add precooked day-old rice to the pan
8. Add ginger, scallions and peas to the pan
9. Season with Salt and White Pepper to taste

Start with white rice that has been in refrigerator for a couple of days. The reason for this is because much of the moisture has evaporated, and it will stir fry really nicely.

INGREDIENTS

• 3 C rice – at least one day old, preferably two
• 1 TBL + 1 TBL Safflower, Sesame, or Peanut oil
• 3 eggs
• 1/2 onion – diced
• 2 TBL scallions
• 1/2 carrot – julienne strips
• 2 leaves bok choy
• 2 leaves red cabbage
• 1/2 C green beans
• 4 cloves garlic – minced
• 1 TBL Maggi Sauce (soy based)
• Optional: 1/4 C Bean Sprouts
• Optional: 2 oz pork loin – cut thin and into pieces

STEP BY STEP

1. Chop bok choy and red cabbage into pieces.  Put rice into bowl, and veggies into a bowl.   Eggs also, so that everything can be added quickly.
2. Heat your wok really hot.  500º if you have an infrared thermometer
3. Put 1 TBL safflower, sesame or peanut oil into the pan
4. Add three beaten eggs
5. Cook quickly and break into medium sized pieces, then remove and set eggs aside.
6. Add the other 1 TBL oil
7. Add onion (diced), carrots (julienne strips) and green beans or peas.  If green beans, they should be cut into 1/2 inch pieces
8. Add meat if you are using it
9. Add bok choy or cabbage.
10. Add rice and break apart
11. Mix as it cooks
12. Add soy
13. Add bean sprouts if you are using them
14. After it has cooked enough (judgement call) put the eggs back in
15. Add 3 dashes Maggi Sauce . Soy based
16. Serve hot
17. Garnish with cucumber, lime and/or cilantro
18. Serve Thai chili sauce on the side

Another Recipe:

Ingredients

• 1.5 Cups of leftover Rice – See note at top of this page
• 1 Cup of Green Peas (200g)
• 2 big Carrots, cut into matchsticks
• 1 Medium Sized Onions, sliced
• 2 Gloves of Garlic, finely chopped
• 1 Knob of ginger, finely chopped
• 1 Egg – beaten
• 3 tbsp. Soy Sauce

Method

1. Boil rice as per instructions on packaging and set aside
2. Put oil in a wok on a high heat, throw in garlic and ginger and fry for 30 seconds
3. Add the onions and carrot and fry for 3 minutes
4. Add the soy sauce and frozen peas and cook for s further minute
5. Add a whisked egg and let sit for a minute
6. Add the rice, breaking up the fried egg as you stir

Basically chicken, rice and eggs.  Also served with chicken, veggie and eggs.

RECIPE ONE

Ingredients

• 1 Tbsp neutral flavor oil (vegetable, canola, etc)
• ½ lb ground chicken (you can also mince chicken breasts/thighs)
• 1 tsp ginger (grated, with juice)
• 1 Tbsp sake
• 2 Tbsp granulated sugar
• 1 Tbsp mirin
• 2 Tbsp soy sauce
• 3 large eggs (beaten)
• 1 Tbsp granulated sugar
• 1 Tbsp neutral flavor oil (vegetable, canola, etc)
• 2-3 servings cooked Japanese short grain rice
• ¼ cup green peas, French cut green beans or edamame (defrosted)
• Pickled red ginger (kizami shoga)

Step by Step

1. Cook the chicken in oil on medium low heat stirring continually
2. While the chicken is still slightly undercooked pour in the sake, mirin and soy
3. When the chicken is done (but not dry) add 2 TBL sugar and grated ginger
4. Cook until most of the liquid is gone
5. Transfer to a bowl and set aside
6. Beat the egg well and add 1 TBL sugar
7. Cook/beat the egg until it is in small pieces
8. Plate in thirds – rice, chicken and egg
9. Top with edamame and pickled ginger

RECIPE TWO (brief)

1. Marinate 1 lb ground or minced chicken in 2 TBL each sake, mirin, soy, ginger and sugar.
2. Scramble 3-4 eggs and chop into small pieces
3. Finish rice according to appropriate instructions
4. Alternately you can serve green beans as a fourth item, or in place of rice.
5. Garnish with chives or peas, then ginger.

Here is a link to other Soboro Don recipes.

Ingredients

• 3 slices of chopped bacon
• 1 diced apple
• 1/4 C diced onion
• 1-2 tsp sugar (depending on taste)
• 1 inch thick steak of green cabbage
• 1 inch thick steak of red cabbage
• 1 TBL red wine vinegar
• 1/4 C red wine
• salt and pepper to taste
• dash of ground clove
• 1 bay leaf

Step by Step

1. Cut cabbage steaks in layers creating strands
2. Render bacon in a Dutch oven
3. Add onion and stir until coated
4. Add diced apple and sugar – mix well
5. Add cabbage strips and toss until coated
6. Add vinegar and wine plus final seasonings
7. Simmer for 1 hour
8. Add in 1 TBL AP flour and 1 TBL lingonberry jam
9. Mix until thickened
10. Serve on a plate with grilled bratwurst.

For another recipe CLICK HERE.

Food is whatever tastes good together.  Here are many things that you can put on top of a corn tortilla.

1. Heat the tortilla in a dry skillet
2. Top with any combination of the below ingredients

• Spinach
• Fontina cheese
• Cilantro
• Tomato
• Cucumber
• Avocado
• Shredded pork
• Lettuce
• Sour cream or Mexican crema
• Marinated red onion
• Black beans
• Salsa
• Carnitas

etc….

Mondongo a la Andaluza

• Cows feet and tripe
• Cover with water
• Add oregano, salt, achiote paste in water (a staple)

Sofrito

• Bacon, ham, sausage, bell pepper, onion, tomato
• Add potatoes and more achiote chilies
• Garbanzo beans

Panuchos, tortas

Empanadas de queso con chaya

• Maize, chaya (green leaf) Mix and flatten
• Wrap around shredded dutch edam cheese
• Fry until golden brown
• Serve with puree salsa or red sauce

Kibi

• Lebanese
• Pork, bulgar wheat, pepper, garlic, chopped mint, onions – FRY
• Serve with some sort of dip

2 LB black beans – 6 L of water (no salt)
Cook 1 hour
Add salt AFTER cooking
Epazote leaves – whole
1 whole onion – halved
1 pork butt – chunks
Cover with a lid – cook 2 more hours

Serve with Chiltomate – Yucatan tomato

Cilantrol, lemon, tortillas

Mango pancake

• 1 3/4 C fresh mango
• 1/4 C buttermilk
• 1 tsp almond extract
• 1 tsp vanilla extract
• PUREE UNTIL SMOOTH
• 1 stick butter – softened
• 1 1/3 C sugar
• 2 eggs – 1 at a time
• 2.5 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• Mix in with mango puree
• Mix into egg mixture
  BUTTERED baking dish
• 350º for 30 minutes
• Turn out and sprinkle with powdered sugar
• Serve with fresh fruit