I thought we were having lunch at around 12:30pm, but then it turned out we were having lunch at 11:30am, that's why cooking at 11am should be fairly early. I had to settle for something quick like corned beef for lunch. As usual, ma mere tells me to simply boil the corn beef with potatoes and be done with it. But of course I didn't. As a result, ma mere hurried over to the doctor without having lunch.
Earlier, I was browsing around and found a dish wherein corned beef was cooked in cabbage rolls and milk. However, we didn't have any cabbage or milk, so I decided to try something else, something easier.
Date Performed: Nov. 25, 2009
Ingredients:
1 can of corned beef (*net wt. = 210 g)
1 carrot, diced
2 small tomatoes, diced
3 small cloves of garlic, minced
1 small onion, minced
2 eggs
* leftover cooked potatoes (from adobo, previously immersed and rinsed with water to remove taste)
* leftover fried eggplant (from mon pere's breakfast dish)
Preparation:
Heat a minimal amount of oil in pan. Sautee garlic, onion, and tomatoes together. Add corned beef and carrot. When cooked, add diced potatoes and set aside.
In a separate pan, fry beaten eggs into one piece, making it follow the round shape of the pan. When done, pour cooked corned beef over it. Add fried eggplants as a garnish.
Post-lab:
Mon pere enjoyed it. It looked kind'a special to him.
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