Vol. VIII No. 20 - Tuesday
May 19 - May 25, 2009



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by Saichon Paewsoongnern


DINING OUT & KHUN OCHA'S COOKBOOK
 
 

Cantonese Scrambled Eggs

Scrambled eggs are almost a universal dish. Every child graduates from scrambled eggs in the home kitchen to greater things, like omelettes. This Chinese recipe adds just a little twist and a subtle flavour. I have added the twist of cracked black pepper, as I have found it heightens the flavour of the ginger. Omit if you want to be totally authentic in this Cantonese dish.

Cooking Method
Lightly beat the eggs, with the sugar, sesame oil, ginger and soy sauces and add the spring onions, tomatoes and chicken stock and a pinch of salt and cracked black pepper.
Heat the oil in the wok and add the egg mixture, stir fry gently and remove from the wok as the top starts to set.
Serve immediately on four warmed plates.

Ingredients                         Serves 4
Eggs                                                     4
Sugar                                              pinch
Sesame oil                                     1 tspn
Chinese light soy sauce                   1 tspn
Chinese dark soy sauce                  1 tspn
Ginger syrup                                   1 tspn
Spring onions (chopped)                          6
Chicken stock                                150 ml
Salt                                              to taste
Cracked black pepper                    to taste
Vegetable oil                               2 tbspns
Tomatoes (skinned, chopped)                  2



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