April 15, 2012

• Tomato to Tamago

  When I first learnt how to cook my mum refuse to teach me any dishes with more than 3 ingredients.

  Her claims was that if there are too many ingredients I would lose my patience in learning how to cook.

  The tomato and egg (tamago) stew was one of the first few dishes my mum taught me when I was 10.

  Till today, I still love this simple and easy recipe which both Joeness and I enjoy. 

  You will need:

  -Tomatoes
  -1 to 2 eggs (depends on how much tomatoes you’ve used. My usual ratio is 3 tomatoes to 1 egg. Today I’m cooking 5 tomatoes, hence I used 2)
  -Salt and pepper for seasoning

  Slice the tomatoes into small slices. The smaller the slices the easier it will be soften later.

  

  You don’t have to be a pro in this. Just normal slices will do. 

  

  Add a bit of oil into the pot and bring the heat to medium.

  

  Pour in the tomatoes.

  

  Stir fry a bit and cover the pot to let it stew.

  

  Meanwhile, crack the eggs in a bowl and mix it a bit (you don’t really have to beat them, I prefer to just mix the egg whites with the yolks instead of beating them).

  

  When the tomatoes are soften entirely, the stew should look like this:

  

  Mix the tomatoes well and pour in the eggs

  

  Cover and let it stew for another 1 minute.

  

  Add in some salt and pepper to taste and volia~! Your tomato and egg stew is done!

  

  I know it may look gross to some of you but trust me it really taste great. Sometimes I love to pour this over rice and bake with a layer of cheese on top to make my simple bake rice. I love to eat it on its own too! 

  

  Plus it’s so soft, kids who hates to chew on their veggies will love this! (Erm, I am one of them LOL. )

   

  I seldom post (correction, NEVER post!) what I’ve been cooking because I feel that what I’ve been making are simple dishes. Then again, it won’t harm to share that I loved to cook isn’t it?

   

   

  ♥
  A.C.

  • 5:15 am
  • 2 Comments