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.
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