Tortang Giniling is simply ground meat omelet. They can either be in round patty form or folded in half-moon shape.
In my household, leftover Giniling Guisado is used.
That's because nobody wants to eat leftovers, so my mom would convert it into another dish.
Omelets can come in one single patty with both the filling and eggs cooked together in rounds and cut in triangles.
...or they could be a half-moon shaped scrambled egg with the meat filling enveloped inside.
YOUR TORTANG GINILING SHOPPING LIST:
IN THE PANTRY:
1 Beat two eggs and season with salt and pepper.
2 Pour onto a heated 10 inch saute pan with about 2 tablespoons oil, spread the egg to make a round flat shape and let cook for about a minute or until the edges are set.
3 Spread about 3 tablespoons meat filling along the half side of the egg and gently fold the unfilled side over to make a half-moon shape.
4 Flip the whole thing to the other side to cook.
5 Repeat procedure for the rest of the eggs.
6 Serve with rice and Banana Ketchup dipping sauce.
1 For every egg, measure 3/4 cup of the giniling. Beat all the eggs together, season with salt and pepper and mix with the Giniling.
2 Measure about half a cup of the mix and pour onto a heated pan with oil. Let cook for 2 - 3 minutes.
3 Flip to the other side to cook, for another 2 minutes
4 Repeat with the rest of the egg/meat mixture.
5 Serve with rice and Banana Ketchup dipping sauce.
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