It pays to plan your meals, but if you failed to do so, it pays to always have a stock of essential food items. This Saturday morning is a good example. Our kasambahay has a class today but the rest of us don't have work or class today. Still, she started to prepare our breakfast but unfortunately, while a batch of pancakes were cooking, we ran out of lpg. so she just left a note, saying there's no more gas (lpg)...
And she had to go for her 8am class (prelims week) so I had to prepare our family breakfast. So what's a mom to do???
First, the LPG problem. I texted the LPG delivery guy, but since I had to make breakfast already, I borrowed my mom's spare LPG tank. I continued to cook the pancakes left on the pan, but decided to cook the rest of the batter a little later. When preparing a meal, you have to be organized and strategic. Pancakes have to be cooked last because they're better eaten fresh off the pan.
Next, I cooked the Garlic Fried Rice. It's very easy. First, prepare the ingredients. I had 2 cups of leftover rice. I crumbled it in my hand (which I had earlier dipped in a bowl of water to prevent rice from sticking on my hands) until I was sure there were no big clumps left. Then I crushed and minced and crushed again 3 cloves of garlic. I heated some oil (a tbsp or two) in a wok then sauteed the garlic until they were just about to turn golden. Then I added the rice and sprinkled some salt. I continued to turn the rice over in the wok (like flipping burgers) and alternately breaking the rice apart. This is done to help heat the rice faster. Fried rice is basically reheated leftover rice :) When it's quite nearly heated all over, you may add a few dashes of liquid seasoning or soy sauce, and crack a whole raw egg then mix it in the wok with the rice.
Now, proceed to the viand / protein. I used what was already available in my kitchen. I prepared the following ingredients for my Tuna-Potato-Mushroom Tortillas
1/4 cup potato, diced
1/4 cup tuna flakes
3 medium eggs, beaten
2 tbsp green bell pepper, diced
2 tbsp tomatoes, diced
3 cloves garlic, minced & crushed
1 medium onion, diced
1 tbsp celery, minced
2 tbsp cream of mushroom (condensed)
dash of ground white pepper
salt to taste
dash of ground cayenne pepper (optional)
To cook:
1. Heat a tbsp of oil in a nonstick skillet. Sautee the garlic until it starts to turn golden. Add the onions. When onions have turned almost transparent, add the potatoes, bell pepper and celery. Cook until potatoes are done.
2. Add the tuna and tomatoes. Season with salt and pepper.
3. Stir in the cream if mushroom then remove from the heat.
4. Little by little, add the mixture in the bowl of beaten eggs.
5. Wash the same pan and use it to cook the tortillas (or torta in the Philippines). Heat the pan in low fire and place enough of the mixture, depending on the size you desire.
6. When egg has set, loosen the edges and underside of the tortilla then flip over.
7. Cook some more, then serve.
Next, I cooked the Garlic Fried Rice. It's very easy. First, prepare the ingredients. I had 2 cups of leftover rice. I crumbled it in my hand (which I had earlier dipped in a bowl of water to prevent rice from sticking on my hands) until I was sure there were no big clumps left. Then I crushed and minced and crushed again 3 cloves of garlic. I heated some oil (a tbsp or two) in a wok then sauteed the garlic until they were just about to turn golden. Then I added the rice and sprinkled some salt. I continued to turn the rice over in the wok (like flipping burgers) and alternately breaking the rice apart. This is done to help heat the rice faster. Fried rice is basically reheated leftover rice :) When it's quite nearly heated all over, you may add a few dashes of liquid seasoning or soy sauce, and crack a whole raw egg then mix it in the wok with the rice.
Now, proceed to the viand / protein. I used what was already available in my kitchen. I prepared the following ingredients for my Tuna-Potato-Mushroom Tortillas
1/4 cup potato, diced
1/4 cup tuna flakes
3 medium eggs, beaten
2 tbsp green bell pepper, diced
2 tbsp tomatoes, diced
3 cloves garlic, minced & crushed
1 medium onion, diced
1 tbsp celery, minced
2 tbsp cream of mushroom (condensed)
dash of ground white pepper
salt to taste
dash of ground cayenne pepper (optional)
To cook:
1. Heat a tbsp of oil in a nonstick skillet. Sautee the garlic until it starts to turn golden. Add the onions. When onions have turned almost transparent, add the potatoes, bell pepper and celery. Cook until potatoes are done.
2. Add the tuna and tomatoes. Season with salt and pepper.
3. Stir in the cream if mushroom then remove from the heat.
4. Little by little, add the mixture in the bowl of beaten eggs.
5. Wash the same pan and use it to cook the tortillas (or torta in the Philippines). Heat the pan in low fire and place enough of the mixture, depending on the size you desire.
6. When egg has set, loosen the edges and underside of the tortilla then flip over.
7. Cook some more, then serve.
Now that the rice and tortilla are done, the pancakes are next (husband and 5-yr old daughter cooked the pancakes). Then I sliced 2 apples and squeezed some lemon juice all over to prevent browning. The kids set the table and voila! Breakfast is ready.
Those pancakes were gone before I could take a photo... :) Happy breakfasting, everyone! :)