I usually leave our daily meals to Kak’mbang who is an amazing cook (but of course she denies it for some reason), where we usually have a few meat, veg and/or egg dishes with plain white rice. On rare occasions I contribute a dish to the table, and today I made a simple egg dish.
I originally found this recipe from an article on The New York Times, then put my own spin to it using permissible ingredients. I also made minor tweaks in ingredient quantities and techniques, inspired by other similar recipes. The result is a wonderfully comforting, nutritious yet inexpensive dish, for days when you just wanted something simple.
This dish is best served immediately, piled on steaming hot white rice. Prep time is fairly short – 10 minutes tops – and the cooking time itself takes even less than that. So make this dish last, and bring it to the table right before sitting down for your meal.
Note: Pardon the pictures, a few were taken when I was still experimenting, while others were taken when I was in a rush. Will update them when I make this dish again.
Chinese Stir-Fried Tomatoes and Eggs
- 3 (Grade C, about 50 grams) eggs
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1 tablespoon tomato ketchup
- 1 1/2 teaspoons apple juice OR air tapai pulut (optional)
- 2 medium tomatoes (preferably beef)
- 3 tablespoons cooking oil
- 1 stalk green onions, sliced
- 1/2 teaspoon minced ginger (from about 1/4-inch nub)
- Steamed white rice for serving
In a mixing bowl, beat the eggs well with 1/2 teaspoon salt and sesame oil.
In a small bowl, add the cornstarch and 1 tablespoon water, and stir until well combined.
Stir in the sugar, tomato ketchup and juice.
If using fresh tomatoes, core and cut them into thick, 1/2-inch wide wedges.
In a wide nonstick skillet over high heat, heat 2 tablespoons of oil. When the oil shimmers, add most of the green onions, saving some for garnish. Cook, stirring, until very aromatic, about 20 seconds.
Add the eggs and cook, stirring, until just set but still runny, about 30 seconds.
Pour the scrambled eggs back into the bowl, and wipe out the pan.
Reheat the pan over high heat with the remaining tablespoon of oil. When the oil is hot, add the ginger and cook until aromatic, about 15 seconds.
Add the tomatoes and a pinch (about 1/8 teaspoon) of salt, and stir gently to combine.
Cover and cook, undisturbed, until softened but still has some shape and the juices have begun to form a sauce, 2 minutes.
Reduce the heat to medium. Stir the ketchup mixture into the pan and cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, to taste.
Add the eggs back to the pan and cook, gently stirring to combine, about 30 seconds.
Garnish with the reserved green onions, and serve with steamed rice.