ONDEH ONDEH

Combination of glutinous rice and mashed purple yam or purple sweet potato, with fresh grated coconut coating and sweet melted palm sugar fillings.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

   Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate, they go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh mashed purple sweet potato.

BUTTER CHICKEN

The chicken is chopped and cooked until gravy and chicken have blended. May be garnished with white butter, fresh cream and slice chillies.






Ingredients :

• 1 1/2  Lbs boneless skinless chicken, cut into chunks
• 2 Tablespoon butter
• 2 Tablespoon tikka or tandori paste
• 1 Tablespoon minced ginger
• 1 Teaspoon fresh hot pepper
• 1 Teaspoon ground cummin
• 1 Teaspoon paprika
• 1 Can crushed tomatoes
• 1 Cup whipping cream
• 1/2 Cup plain yogurt
• 1/4 cup chopped fresh coriander
• 2 Tablespoon lemon juice

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Paste Preparation

• Place 1 cup yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.

Directions :

• Preheat oven to 375, melt half of the butter in a 13 x 9 inch baking dish in oven until melted.
• Swirl to coat the baking dish, set aside.
• In a large pan, melt the remaining butter over medium high heat.
• Add 1 tablespoon of tandori paste, ginger, hot pepper, cumin and paprika.
• Stir frying for about 3 minutes, add tomatoes and bring to boil.
• Add shipping cream and bring to boil, reduce heat to medium low.
• Stirring often for 10 minutes or until sauce are thickened. 
• Combine chicken, yogurt and 1 tablespoon of tandori paste.
• Spread in single in prepared baking dish.
• Bake for about 20 minutes or until sauce is bubbling and chicken are done.
• Garnish with fresh coriander and lemon juice.

Cooking tips :

• Tikka or tandori paste are available in can or bottle at Asian store for faster cooking.

TANDORI TIKKA

Tandori Tika has the char-grilled and smoky flavours  of grilled chicken with the taste of Tandori spice. Marinated in selected herbs and spices, makes this dish quite unique and delicious.






Ingredients :

• 2 Lbs boneless chicken cut into cubes
• 1 Cup low-fat yogurt
• 1 Thumbsize ginger peeled
• 3 Green pepper
• 1 Tomato
• 2 Pieces green chilli
• 2 Teaspoon Salt

Tandori Masala

• 3 Tablespoon coriander
• 2 Tablespoon sweet paprika
• 1 Teaspoon carom seeds
• 2 Sticks cinnamons
• 10 Cloves
• 10 Cardamons

Masala Preparation

• Lightly toast all the spices.
• Grind to a powder in a grinder.

Directions :

• Soak bamboo skewer in water to avoid splitting and burning.
• Place yogurt, garlic, ginger, chillies, tomato, tandori masala and salt in a blender and grind into paste.
• Marinate chicken with tandori paste for 2-3 hours.
• Slide chicken and green pepper onto skewers and set aside.
• Grilled over hot coals or gas grill until chicken are tender.

BICOL EXPRESS

From the city of Camarines to Sorsogon, the Bicol Region. This dish become their landmark, a stew of hot chilli, pork, coconut milk, fish sauce and vegetables.






INGREDIENTS:

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• 10-15 Pieces winged beans
• 500 Grams pork belly, cut lengthwise
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

COOKING DIRECTIONS:

1. In a pan, heat oil, saute garlic and onion.
2. Add the sliced pork belly and stir fry until pork turns brown.
3. Add shrimp paste, mix for another minutes.
4. Pour the coconut milk, cover and simmer until porks are done.
5. Add the bird’s eye chilli, green long chilli and winged beans.
6. Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

COOKING TIPS:

• For mild spice, don’t add bird’s eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

BEEF AND GREEN BEANS

A Cantonese favorite recipe, cook in freshly ground black pepper for spice.Includes crunchy green beans, wich pair perfectly with tender flank steak. This dish has a mild hot and spicy as deeply flavorful.







Ingredients :

• 1 pound green beans, ends snapped off and strings removed
• 3/4 pound flank steak, trimmed
• 2 tablespoons dark soy sauce or soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons canola oil
• 1/4 cup water
• 2 slices unpeeled fresh ginger
• 1 medium onion, slice

Directions :

• Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well. 
• Heat 1 tablespoon oil in a fry pan over high heat.
• Add green beans and stir about 1 minute.
• Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes.
• Transfer beans and liquid to a shallow dish and set aside. 
• Add remaining oil to pan and increase heat to high. 
• Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. 
• Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger.

CHINESE BEEF BRISKET

Chinese stewed beef brisket in Chu Hou sauce, a very popular dish in Chinese cooking. Great tasting recipe with a healthy ingredients.







Ingredients :

• 1 kg beef brisket, cut into chunks
• 1 Carrots or daikon 
• 3 slices ginger
• 3 whole star anise
• 1 green onion2 tbsp Lee Kum Kee Chu Hou paste
• a small piece of rock sugar
• 2 liters water

Seasonings :

• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tbsp corn flour
• 2 tbsp water

Directions :

• Blanch beef brisket chunks into boiling water for 3 minutes. Remove and drain.
• Heat wok on medium heat, add 2 tablespoons of oil. Sauté ginger and Chu Hou paste till aromatic.
• Add beef brisket chunks, star anise, rock salt and stir well. 
• Add  water that covers all ingredients. Bring to boil. 
• Pour all ingredients into a cooking pot (or slow cooker), cook slowly until beef are tender.
• When the beef brisket is done, turn on the heat again, add carrots chunks and stir well. 
• When carrots are done, Add seasoning to thicken sauce to your preferred consistency.

Cooking Tips :

1. Using slow cooker,  cover and cook on HIGH 4-5 hours or LOW 6-8 hours or until done. 
2. Adding a small piece of rock salt will help to soften beef brisket.

TANDORI CHICKEN

Classic Tandori Chicken is marinated in yogurt, lemon juice and spices, grilled or broiled. For best result, marinated at least 8 hours or overnight. 







Ingredients :

• 2 pounds chicken, cut into pieces
• 1 Tsp salt
• 1 Lemon, juice extracted
• 1 1/4 cup plain yugart
• 1/2 Onion, finely chopped
• 2 Clove garlic, minced
• 1 Teaspoon grated fresh ginger
• 2 Teaspoon garam masala
• 1 Teaspoon cayenne pepper
• 1/2 Teaspoon turmeric powder
• 2 Teaspoon cilantro, finely chopped

Directions :

• Sliced chicken into serving sizes, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in turmeric powder. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours .
• Preheat an outdoor grill for medium high heat, and lightly oil grate.  Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro.
• If roasting, preheat oven to 450 degrees. Place the chicken in a roasting pan, brush with oil and cook, turning once.
• Roast for about 25 to 30 or until juices runs clear when pierced.

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KASHMIR COCONUT FISH

This deliciously sweet curry is from the northern region of India. Fish are cook in coconut milk and spices.








Ingredients :

• 1 1/2 Lbs of haddock or fish fillet of choice
• 2 Onions
• 1 garlic cloves, crushed
• 1 Green pepper sliced
• 1 Dried chilli, seeded and chopped
• 1 Tsp ground coriander
• 1 Tsp ground cumin
• 1/2 Tsp ground turmeric
• 1/2 Tsp hot chilli powder
• 1/2 Tsp garam masala
• 1 Tsp all purpose flour
• 4 Cups coconut 
• 4 Tomatoes, skinned, seeded and chopped
• 1 Tbsp lemon juice
• 2 Tbsp double cream
• Salt and pepper to taste

Directions :

• Saute garlic, onion and green pepper, cook for about 6 minutes.
• Stir in the chopped dried chilli and all the ground spices.
• Add chilli powder, garam masala and flour, cook for 1 minute.
• Pour the coconut cream, Bring to the boil, cover and simmer gently for 6 minutes.
• Add the fish and tomatoes and cook for about 5 to 6 minutes or until fish are done.
• Uncover and gently stir in lemon juice, cream and garnish with coriander.

BEEF RENDANG

A  west Sumatran spicy meat dish, variations of caramelized beef curry. Wherein the meat are simmered in coconut milk and spices.








Ingredients :

Spice Paste

• 4 Dried chiles
• 2 Lemongrass stalks cores coarsely chopped
• 2 Thumbsize ginger, peeled and chopped
• 4 shallots, chopped
• 3 garlic cloves, peeled
• ½ tsp ground turmeric
• Pinch of salt

For Cooking

• 2 Lbs boneless beef chuck, or brisket, cut into cubes
• 2 cans coconut milk
• 1 Potato cube
• 3 Whole star anise
• 5 Cardamom pods
• 2 Inch cinnamon sticks
• 2 tsp sugar
• Salt to taste
• Cooking oil

Making a Paste

• Combine all the spice paste ingredients, season with salt. 
• Grind the spices using a blender or mortal and pestle until they become a coarse paste. 
• If the ingredients are too dry to grind, add water.
• Grind thoroughly, fibers from the spice will make for an unpleasant taste.

Direction :

• Heat the oil in a large deep skillet, over medium-low heat. 
• Add the spice paste, stir fry until the oil starts to separate. 
• Add star anise, cardamom, and cinnamon, stir well. 
• Add the beef, stir until all the pieces are well coated with the paste. 
• Season with sugar and add a pinch of salt.
• Pour the coconut milk should cover the beef, stir well.
• Add the cube potato, simmer in low heat, uncovered. 
• Stir the stew every 20 minutes, to avoid sticking. 

BINAGOONGANG BABOY

Combination of well known Bicol Express and pork in shrimp paste. Pork are cooked in coconut milk, shrimp paste and normally loads of chilli.

INGREDIENTS :

• 1/2  Lbs pork belly
• 1/2 Cup green long chilli
• 2 Pieces of finger chilli (siling labuyo)
• 1 1/2 Cup coconut milk
• 4 Cloves of garlic
• 1 Small onion

DIRECTIONS :

• Saute garlic and onion.
• Add pork and saute until the pork edges turns light brown.
• Stir-in shrimp paste and saute for 1-2 minutes.
• Add chilli and coconut milk, stir and let it boil.
• Cover and cook in medium heat, until the pork render fats and tender.

COOKING TIPS:

• Stir occasionally when rendering fats, if not using a non-stick pan.
• For more spicy taste, used 1/3 cup of sliced finger chilli (siling labuyo).
• Drain the fats before serving.

MALAYSIAN MUTTON CURRY

Malaysian lamb curries are famous for their fruity flavours and creamy sauce, that creates explosion to your taste.









Ingredients :

• 1 Onion, finely chopped
• 800 Grams lamb meat, diced
• 5 Cloves garlic, crushed
• 1 Tumb size ginger, grated
• 2 Large red chilli, sliced
• 1 Tablespoon mustard seed, toasted
• 2 Teaspoon garam masala
• 2 Teaspoon curry powder
• 2 Bay leaves
• 1 Cinnamon stick
• 1 Can crushed tomatoes
• 1 Can coconut milk
• 2 Cups vegetable stock
• 1/4 Teaspoon salt
• Cooking oil

Directions :

• Heat oil in a pan, saute the garlic until soft.
• Add the lamb and stir fry until brown.
• Add garlic, ginger and chilli and saute for another minutes.
• Add the mustard seeds, garam masala,, curry powder, bay leaves and cinnamon stick and toast for 1 minute.
• Add tomato, coconut milk, stock and salt and stir well.
• Bring to a boil, the reduce the heat.
• Partially cover the pan and simmer for 1 1/2.

Cooking tips

• Add more stock if the sauce become ticker.
• Topped with yoghurt and served hot. 

CHICKEN EMPANADA

CHICKEN EMPANADA

Stuffed pastry baked or fried, made by folding dough around stuffings.

Which usually consists of  variety of meats, vegetables or fruits. For this recipe we used chicken and pork,

cooked with can sausage and raisins.

Ingredients :

        Pastry Fillings

• 1 cup breast chicken
• 1/2 cup can sausage (Vienna Sausage)
• 1/4 kg ground pork
• 1 medium size onion
• 1 large tomato
• 2 cloves of garlic
• 1 teaspoon Fish sauce (depend on your taste)
• 1 teaspoon ground pepper

Directions :

• Boil the chicken in a small amount of water, shred and sliced the into small pieces. Keep the broth.
• Heat the oil in a skillet, saute garlic, onion and tomato.
• Add the ground pork and stir fry for 1 minute, stir in water or broth. Cover and simmer until the pork are tender.
• Add chicken and sausage, season with fish sauce and ground pepper.
• Add the raisins, cover and simmer for another 5 minutes. Set aside and let it cool.

Ingredients :

      Pastry Crust 

• 2 1/2 all purpose flour
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup evaporated milk
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1/2 cup margarine or butter

Directions :

• Mix flour, baking powder and salt.
• Add the butter and cut with fork or pastry blender till pieces are the size of corn.
• Mix milk, vinegar and egg, add to the dry ingredients. Knead by hand and form the dough into ball.
• Divide the dough into 4 pieces, start by rolling each dough into 1/8 inch thick and cut into circle by using the back of the empanada moulds.

Cooking Directions :

• Place an exact amount of fillings to the center of the dough, fasten by closing the empanada moulds.
• This may then be deep fried or baked in a preheated 350 degrees F (175 C), until golden brown.

Cooking Tips :

• For baking, combine lightly beaten egg and 1 tablespoon of water, brush each puffs with egg mixture.
• Poked with the fork the surface of each puff to allow steam, to escape while baking.
• For a tastier filling, add spaghetti sauce into the mixture.
• Any vegetable, meat or fruit of your choice can be added.
• Leftover afritada, menudo or adobo can be used as a fillings, Try to experiment.
• Open both end of a large corned beef can, this can be use as an empanada moulds. place an exact amount of filling, fold and  fasten by using a fork.

SKIPJACK TUNA IN COCONUT MILK

GINATAANG TULINGAN

Favourite dish from the southern part of the Philippines, where-in the Skipjack Tuna are cooked in coconut milk. The taste of ginger and the creamy consistency create a delicious and tangy flavour of this recipe. 

Ingredients :

• 3 Small size 1 lbs Skipjack Tuna (Tulingan)
• 1 Cup coconut cream
• 1 Onion slice
• 1 Tablespoon grated ginger
• 3 Cloves garlic
• 4 Tablespoon Lemon Zest
• 1 Large eggplant
• 2 Tablespoon fish sauce
• 2 Pieces long chili
• 1/4 Cup water
• Cooking oil

Directions :

• Wash the fish with clean running water, rub with salt.
• Fry the fish until golden brown, remove and set aside.
• Saute Ginger, garlic and onion with some hot oil.
• Pour the coconut milk, water and lemon zest, let it boil.
• Add the fish, eggplant, chili, fish sauce and pepper.
• Cover and simmer until the sauce reduces and thickens.
• Adjust the taste by adding salt or fish sauce.

Cooking Tips :

• Vegetables of you choice can be added, like the string beans.
• Vinegar may be added for lemon or lime zest.
• If using large tuna, slice the fish 1 inch thick diagonally.

GOAT CALDERETA

KALDERETANG KAMBING

A spicy stewed goat meat , cook in tomato paste, liver spread and vegetables. The traditional way and simple recipe of cooking this dish.

Ingredients :

• 1 Kilo goat meat
• 1 Large onion
• 1 Cup diced tomato in can or 3 fresh tomato
• 3-4 Pieces potato
• 1 Can gisantes or 1/4 cup green peas
• 1 Red bell pepper
• 2 Tablespoon cayenne pepper
• 2 clove of garlic
• 1 Cup liver spread
• 2 birds eye chilli (siling labuyo)
• 1/4 Cup vinegar
• Salt and pepper to taste

Directions :

• Saute garlic, onion, and diced tomato.
• Add the goat meat and stir-cook for 2-3 minutes.
• Add vinegar, salt, pepper, red bell pepper and birds eye chilli (labuyo).
• Add water, cover and simmer for 5 -7 minutes.
• Dissolve the cayenne pepper into the sauce. Add potato, cover and simmer for another 6 minutes or until potato are done
• Add liver spread, continue to stir cook for  3-5 minutes.
• Add green peas in can and simmer for another 2 minutes.

Cooking Tips :

• If guisantes (green peas in can) is not available, use the frozen pack green peas.
• For mild spice, use 1 tablespoon of cayenne and 1 tablespoon of paprika.
• For a creamier sauce, add grated cheese.

STEWED MUSSEL

APRITADANG TAHONG

An excelllent mussel recipe with an interesting blend of Apritada ingredients. stewed in tomato sauce, potato, green beans and bell pepper.








Ingredients :

• 2 1/2  Lbs mussel with shells
• 4 Cloves of garlic crushed
• 1 Pieces medium onion chopped
• 2 Tablespoon ginger juice
• 1 Cup tomato sauce
• 2 Pieces medium potato cut into cubes
• 200 Grams long beans, sliced diagonally
• 1 Pieces medium red bell pepper, cut into strip
• 1 Tablespoon of peanut butter
• Salt and pepper to taste

Directions :

• Boil mussels in 2 cups of water until shell open, remove the meat from shells and save 3/4 cup of mussel broth.
• Heat oil in a pan, fried potato until golden brown. Set aside
• Reduced the oil from the same pan and saute garlic, onion and mussels.
• Add ginger juice, tomato sauce, mussel broth, green beans and red bell pepper.
• Season with salt and pepper.
• Add potato, cover and simmer for 3 minutes
• Add peanut butter and simmer for another 2 minutes, or until cooked.

Cooking Tips :

• Ground peanut can be a substitute for peanut butter.
• Use frozen pack mussel, if fresh are not available in your place. just add fish sauce.

CHINESE FRIED CHICKEN

A taste of Chinese chicken, marinated in soy-bean sauce, cooking wine and deep fried to a crispy and mouth watering taste.






Ingredients :

• 1 Pieces chicken leg back
• 1/2 Cup soy-bean sauce
• 1/2 Cup cooking wine
• 1/2 Teaspoon salt

Direction :

• Mix soy-bean sauce, cooking wine and salt.
• Marinate the whole chicken leg back for 2 hours
• Heat oil in a deep frying fan and deep fry until golden color.

EGGPLANT AND TOFU

A  Chinese vegetarian dish of mainly eggplant and tofu. A simple and easy way of cooking Szechuan style eggplant and tofu, can be serve with hot spices.






Ingredients :

• 1 Packed firm tofu
• 1 Lbs long eggplant (Asian eggplant)
• 3 Tablespoon soya sauce
• 1/4 cup rice wine
• 1 Tablespoon brown sugar
• 1 Tablespoon cider vinegar
• 3 Tablespoon corn starch
• 2 tablespoon sesame oil
• 1 medium onion thinly sliced
• 2 tablespoon garlic
• 2 tablespoon minced ginger
• 1/4 Teaspoon crushed peppercorn 

Directions :

• Cut the eggplants lengthwise and then cut each half into 2-inch pieces
• Wrap the tofu with towel, place a plate over the tofu and put something heavy on the top to drain.
• Cut the tofu cake into half, fry in hot oil and set aside.
• Combine soya sauce, vinegar, rice wine, sugar in a measuring cup, add water to make up to 1 cup.
• Place cornstarch in a bowl, pour the liquid and whisk till dissolved. Set aside.
• Heat sesame oil in  a pan over high heat, add the onion and stir fry for about a minute.
• Add eggplant and salt and stir fry for another 10 minutes or until eggplants are soft.
• Add garlic, ginger and crushed peppercorn and cook for a few minutes more.
• Add tofu and stir the bowl sauce mixture, mix well and stir fry for another few minutes till the sauce thicken.

Cooking Tips :

• To add some spices, add cayenne pepper or black bean chili sauce
• Use chopped scallions and thinly slice red pepper for garnished.

TINOLANG MANOK

CHICKEN COOK IN GINGER IS A LIGHT AND REFRESHING SOUP, SIMPLE BROTH WITH CHICKEN, GINGER, CHILI LEAVES , PAPAYA AND OTHER SPICES

INGREDIENTS :

• 1 kilo chicken
• 1 Small papaya
• 2 Tablespoo ginger
• 1/2 Cup chili leaves
• 1 Liter water
• 5 Cloves garlic
• 1 Red onion
• 4 Tablespoo oil
• 2 Tablespoon fish sauce

DIRECTIONS :

• Heat oil in a pot, saute ginger, garlic and onion.
• Add chicken pieces and saute in fish sauce until lightly brown.
• Stir in water, cover and bring to boil. Reduce heat to low and cook for 20 minutes or until chicken are tender.
• Add papaya and simmer for another 5-10 minutes, or until cooked through.
• Remove from heat, adjust seasoning and add the chili leaves. Serve hot.

COOKING TIPS :

• Use green papaya to get the right texture and taste, if not available, use chayote or potato.
• Variations for green leafy are, chili leaves, malunggay leaves and spinach are the few.
• Eliminate the fish sauce by adding salt.

EGG FOO YUNG

HEARTLY AND FULL OF FLAVOR, THIS CAN BE COOKED EITHER AS ONE LARGE OMELET OR AS AN INDIVIDUAL OMELETS. EITHER WAY, IT IS CLEVER WAY OF USING UP LEFT-OVERS SUCH AS COOKED HAM, SEAFOOD, CHICKEN, PORK OR VEGETABLES.

INGREDIENTS :

• 1 cup bean sprout
• 1 cup cabbage, julienne 
• 6 Chinese dried mushrooms soaked for 25 minutes in warm water
• 1 cup canned water chestnuts, julienne
• 1/2 cup imitation crab, cut into thin strip
• 4 eggs
• 1/2 teaspoon sugar
• 1 teaspoon rice wine
• 4 tablespoon cooking oil
• salt and ground pepper to taste

DIRECTIONS :

• Drain the mushroom, cut off and discard the stems; slice the caps finely and mix with the remaining vegetables.
• Heat half the oil in a large frying pan, add the imitation crabs and vegetables and toss the mixture over heat for 1 minutes. Set aside and let it cool.
• Beat the eggs in a bowl. Add the meat and vegetables and mix well.
• In a non-stick pan, heat the remaining oil. pour in the egg mixture and tilt the pan so it covers the base.
• When the omelet has set on the underside, sprinkle the top with salt, pepper and sugar.
• Invert a plate over the pan, turn both over, and slide it back into the pan to cook the other side.