| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Asian |
|
4 |
Servings |
INGREDIENTS
| 3 |
|
Squares fresh bean curd |
| 3 |
|
Eggs, beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 6 |
|
Spring onions, finely chopped |
|
|
Peanut oil for frying |
| 1 |
tb |
Oil |
| 1 |
sm |
Onion, very finely chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
|
Firm ripe tomato, finely chopped |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Water |
| 1 |
tb |
Sugar |
INSTRUCTIONS
SAUCE
I found it in a book called 'The Complete Asian Cookbook', by Charmaine
Solomon.
Chop bean curd into small pieces or mash roughly with a fork. Stir into
eggs, season with the salt and pepper and add spring onions. Heat a large
flat frying pan, grease the base lightly with oil and fry the egg mixture
in small round omelettes no larger than saucer size. Make several and keep
warm until all the mixture is cooked. Pour them over the sauce (which can
be made well ahead) and serve immediately.
Sauce: In a small saucepan heat the oil and fry onion and garlic on a low
heat, stirring frequently, until the oino is soft, about 5 minutes. Add
tomato and fry, stirring, for 3 or 4 minutes, or until the tomato is
cooked to a pulp. Add soy sauce, water and sugar, bring to the boil. If
made ahead, reheat before using.
Posted to FOODWINE Digest 12 November 96
Date: Tue, 12 Nov 1996 18:45:56 -0800
From: Frank & Penny Coster <penelope@SONIC.NET>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”