Its really hard to think of what to cook or what to eat next, especially when your tummy’s full! Its difficult also to think of what to prepare for breakfast if you are avoiding canned goods in the morning. Many say that eating too much canned goods or food that got lots of preserves is not good for us, it can make us sick.
What I usually do to get rid of instant or make-shift breakfast, I do inventory and review all the stuff that I have in the kitchen the day before I execute things. I do this because It gives me more time to think, still time to buy missing ingredients if any.
Here’s what I prepared yesterday for today’s breakfast.
Sinangag (Garlic Fried Rice)
You’ll be needing
2 or more cups of Cold Rice (depending on the number of people)
3-4 cloves of garlic minced
2 table spoon of lard
a teaspoon of rock salt
Cook rice based on the original method of cooking and let it cool before storing them to the refrigerator for next day. Do not freeze.
Mush the rice into pieces using your wet hands (just make sure your hands are clean) and set aside.
sauté garlic to lard to your pan till golden brown and add the cold rice then add the salt and mix them throughly. Cook your sinangag into low fire.
Sunny Side Up Eggs
What I do is, I fry the eggs to Teflon pan or non stick pan for more healthy and low cholesterol intake.
Pinoy Beef Tapa (cured beef)
1 kilo beef sirloin, thinly sliced cut
1 1/2 Tablespoon + 1/2 teaspoon salt
7 Tablespoon white sugar
1 teaspoon minced garlic
1 tsp. ground black pepper
2 1/2 tablespoon soy sauce
3 1/2 tablespoon vinegar
1/2 cup oil
for the marinade:
and make sure to Combine black pepper, sugar, garlic, salt, soy sauce and vinegar in a mixing bowl and marinade the thinly sliced beef arrange beef in a marinating pan and refrigerate overnight. (the longer the better but 6 hours will be fine.)
When ready to cook, heat 2 tablespoons of the oil in a frying pan. Fry beef slices in batches, just until cooked through.
Add more oil whenever necessary to finish frying all the beef slices.
Tips on how to tenderize beef:
Beef must be well thawed before everything, hit the beef with a meat mallet / steak hammer thoroughly. If you don’t have a meat mallet, use a meat tenderizer to poke holes into the cut of meat. This is the best option if you are going to use a marinade. Not only will it make the beef tender, it will let the marinade sink in and give flavor to the entire piece of beef.