Thursday, September 20, 2007

"Tortang Alamang" (Tiny Shrimps Omelet)

  • 3 tbsps cooking oil + for frying
  • 6 cloves garlic
  • 2 large (100 grams) red onion
  • 3-4 pcs (150 grams) over ripe tomatoes
  • 1/4 kg tiny shrimps (fresh alamang)
  • 1 tsp of ground black pepper
  • 1 tsp of iodized coarse salt
  • 5 pcs of eggs
  • 2-3 tbsps of flour
  • a teaspoon of garlic savor


In a colander, put the alamang. Remove shells or small fish. Wash it with running water, twice. Drain well.

Place pan over medium heat. Meanwhile, pound the garlic until finely crushed. Minced the onion and tomatoes.

Back to the pan, pour 3 tablesppns of oil in the pan. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until soft. Put the alamang, salt and pepper. Saute until shrimps change in color. Do not overcook. Remove from pan. Place in a bowl. Let it cool a little. Break the eggs in the same bowl. Add garlic savor. Beat. Put flour. Mix lightly.

In a skillet, Pour about 2 tbsps of oil. Heat lightly. Put a heaping 1/4 cup of mixture in the pan. Fry both sides until golden brown. Drain in lots of paper towels. Do the same to the rest. Just add a little oil, about a tablespoon each, as you fry it.

Serve with freshly cooked rice.

No comments: