Eggplant Omelet
Cooking oil
2 pcs. beaten egg
1 pc. eggplant
Chinese tofu
Fine Salt
Procedure:
First, boil the eggplant or grill it to separate the skin from the flesh. Then remove the skin from the eggplant. Add a dash of salt to the beaten eggs. Then put the eggplant in and flatten it. Add the cubed Chinese tofu.
Heat the pan and add cooking oil. Fry each side of the eggplant until your desired brown color appears.
It's the usual eggplant omelette, only, I picked the eggplant from our garden. Then I added cubed Chinese tofu. I prefer White Swan Brand. It can be added to soups as it is, soft and tasty. When fried, its crunchy outside and soft in the inside. Plus it has best soya flavor than any others that I've bought from the grocery.
For the dip, combine soy sauce, vinegar and sugar. Add some dill weeds.
Cream Of Corn Soup
Chopped onion and garlic
1/2 Chicken cube
2.5 cups water
3/4 from 425g Can Cream of Corn
Malunggay leaves
Salt
Optional: 1 teaspoon cornstarch mixed in 1/4 cup water
Procedure:
Sauté chopped garlic and onion in hot oil. Add the chicken cube and water. Simmer the water then put the cream of corn. For thicker soup, add the cornstarch-water mixture. Let it boil stirring occasionally. Add the malunggay leaves and salt until desired taste. Serve hot.
My kids loved this menu. Though they prefer ketchup for their dip. My youngest son even drank the soup. They finished the serving fast! I'm a happy mommy when they eat like this.
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