Pistou Sulipan is an omelet that was served during special breakfasts such as at weddings and baptisms in Sulipan, an old town in Pampanga. Sulipan is no longer in the map, the area that used to be is now a part of Calumpit in Bulacan and Apalit in Pampanga. But pistou is still served in traditional Kapampangan homes and restaurants. It is technically not an omelet in the French kind of way as the egg does not encase, but is scrambled with, the filling.
≈ Adapted from Gene R. Gonzalez’s Cocina Sulipeña, Culinary Gems from Old Pampanga
Pistou Sulipan | Sulipan Omelet
- ½ cup vegetable oil divided
- 3 cloves garlic crushed
- 1 medium onion coarsely chopped
- 1 medium tomato coarsely chopped
- 250 g pork kasim or pigue shoulder or butt, minced
- 1 Tbsp. patis fish sauce
- 1 Tbsp. tomato sauce optional
- ½ tsp. pimenton dulce
- ½ cup water or stock
- 1 large potato pared and cut into small cubes
- 1 150 g Chorizo Pamplona, diced
- ¼ cup coarsely chopped ham
- ¼ cup diced red and green bell pepper
- ¼ cup green peas optional
- 8 eggs
- Heat 2 tablespoons of the vegetable oil in a skillet over medium-high heat. Stir-fry garlic for 30 to 45 seconds until golden and fragrant. Stir-fry onion for about 1 minute or until soft. Stir-fry tomato for 2 to 3 minutes until mushy. Add minced pork, fish sauce, tomato sauce, tomato paste, and pimenton; simmer covered for about 5 minutes until meat is browned and juices have seeped out. Add water; bring to boil. Add potato; cook for 2 to 3 minutes until potato is fork tender. Add chorizo, ham, bell pepper, and green peas; simmer covered for another 2 to 3 minutes until cooked through and water has evaporated.
- Add remaining vegetable oil; when hot, reduce the heat to medium-low. Stir in the eggs, one at a time, scrambling slowly into the mixture. When the eggs start to set, remove the skillet from the heat, and stir the mixture continuously while the skillet is still hot. The eggs should be neither runny nor dry.
- Serve hot with buttered pan de sal or toast.