What do you do with leftover food? Everyday cooking has made me a bit of an expert in calculating how much we can consume and which dish is a hit that I seldom have leftovers. But of course it doesn’t happen all the time. Fine. Yet I don’t think I could throw away a good and decent portion of food without feeling guilty for the hungry street children and leftovers aren’t as appetizing the second time around so a makeover is usually the case. One way of being creative is to camouflage it as an ingredient to a new dish. Usually I cut pieces of meat (like adobo) or vegetables, and use them as ingredient to fried rice the next morning for breakfast. A stir-fry vegetable dish could be toppings to fried noodles. I think of fish balls when there is leftover steamed fish. What’s left of sinaing na tulingan can be made into tuna pasta or tuna omelet. Don’t be surprised that I even made something out of take-away beef rendang!
An obvious way, of course, is the omelet. It’s a great way to hide a multitude of leftovers. But before that let me start with the original giniling recipe. Giniling, which literaly translates to “minced” (sometimes naughtily called gumiling), is basically a saute of minced meat with potatoes and spices. It’s no secret that I spent sometime cooking carinderia food as a teenager and this dish is common in turo-turos. Again, as I often like to highlight, carinderia’s ‘ordinary’, uncomplicated, inexpensive food doesn’t necessarily mean unclean or unhealthy. But, yes, a commercial version doesn’t normally include raisins, carrots and bell pepper.
And so the next day, giniling would still be great just fried crispy but I decided to make aubergine omelet. This is something very similar to tortang talong but short of becoming relleno (stuffed aubergine). Great for Sunday breakfast!
Here’s a link I found about making the perfect omelet.
Picadillo photo updates:
Hi, Iska. Both dishes are great favorites over at our house. The only diff is that we call giniling picadillo at our house. It’s what my maternal grandmother called it, so the name’s been stuck to this day.
an all-time fave altanghap! i personally prefer the torta, which i always look forward to when there’s picadilllo left-overs…
uy, also my all-time favourite! maski anong oras ok yan . . . whether reheated leftover picadillo or the torta! thank you very much aling iska for joining lasang pinoy 15!
Tortang talong has always been a favorite YUM!
hi iska, picadillo and torta are just some of my faves. in fact they’re almost staples at home specially when mom is not around and the maid is left to her own devices.
this definitely beats a bowl of cereal any day. YUM.
hello iska, my children loves this dish. there’ll be a big yummmm when they smell and see this dish.
hi iska, i cooked pork giniling last night accdg. to your recipe. happy ako with the outcome. although, yours looks a lot better on pics.
btw, i took the liberty to post your recipe (with proper credits and link to your blog) on my cook blog, where i keep my recipe collection for future references. i hope you don’t mind.
I like cooking that first dish with an addition of boiled egg! I never knew what its called lol…the kids and hubby loves it so we have that 1/2x a month.
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like this food so good waheheehe
That’s exactly what i do with leftover giniling. You are right”yummy”.
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