This started out as a kid watching my grandma who was a kusinera for an old rich Capampangan family.
She would use a wok and start off with a clean seasoned one. I use a teflon pan of course.
You heat this up over a high heat.
While heating it break up 4 eggs into a bowl.
Add about 1 tbsp of oil into your wok and continue heating until a slight wisp of smoke comes from it.
Lower your flame to the lowest possible and sprinkle a pinch rock salt onto the pan then pour the eggs into the heated wok.
Stir vigorously, but dont spill anything! As the eggs congeal, run your spatula over the eggs, like a kind of cutting motion over them, then fold the mixture in over itself. Do this continuously, without allowing the eggs to rest even briefly, its a continuous cooking motion, that makes sure the eggs don't set. You can turn off the fire at this point.
on your last fold, while the mixture is still a bit wet, like soft dough, turn it onto a plate.
serve at once otherwise you will eat it all yourself
A collection of food. Good Food. The kind you would never ever get in a restaurant. Just something that your mother used to make that will never find its match anywhere, or maybe a personal creation that was inspired by someone else. Whatever it is, it deserves to be served. After all, when you're preparing something to eat, you should be thinking about who you'll be eating with.
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