Kailan and bok choy tips omelet

Kailan and bok choy tips omelet

I’m not a fan of monotony. Although there are dishes that I consider all-time favorites — like adobo — every time I cook a dish, there is always something different. Maybe, it’s the cut of meat, the cooking procedure, the ratio of ingredients… You can view it as a never-ending attempt to make something good even better. After all, a cook is only as good as the last dish that he or she cooked, much as a writer is only as good as the last book or article that he or she wrote.

Consider the omelet. Nothing can be as basic. Beaten eggs, seasoned, fried flat. But what go with the eggs can vary every time. Many people I know have this mindset that there is a very definite combination of meat and vegetables that should go into an omelet — ham, capsicum (bell peppers), onion, carrot… and cheese. Mushrooms come to mind but not everyone likes mushrooms.

Try going to a buffet where you can order a custom omelet. Observe what most people will choose among the available ingredients for the filling. See how many will pick out things like olives. Nine times out of ten, they will choose the “usual.” And that’s really sad because they will never know that good can be better, or that there are different varieties of “good.” »

Bihon (rice sticks) with chicharon (pork cracklings) and kailan (Chinese broccoli)


With the holidays approaching, I've been cleaning out the pantry and freezer little by little by cooking bits and pieces of everything to make space for the stuff we'll need when the girls come home for the Christmas break. Speedy and I can live on very basic basics for five days a week but we fill up the fridge and the … »