egg foo young + delicoius cooking diasters

[haloradio]

So nikuman and mochi were both made. The mochi was taken over to Maki's house for the sleepover and the nikuman left at home for my mother and my father. Even though both the mochi and the nikuman turned out yummy (especially the filling in the nikuman), neither of them looked particularly attractive. I took pictures, but I don't think I'm going to post them until I really get the hang of working with mochiko and the breading for the nikuman. The breading itself poofed up a lot because of the quick-yeast while it was steaming.

I thought I've been making so many new things, that I haven't been paying attention to the things that I know how to make. I found this so sad that I decided to post a recipe that I've been using for years. It's quick, cheap, easy, delicious, produces some nice leftovers, can be eaten cold, and was great when I was in college. This is one of the things that I used to live off of, and you can make a lot of different variations. My Great Grandmother used to make it, and still made it for us while we were in Cornwall. So I think of this as passing the torch.

Quick! Egg Foo Young

• one can of Chinese Chop Suey Vegetables (I usually use La Choy, it can be found at any Jewel, Dominicks, Target or other grocery store in the Asian aisle)
• one can of tuna (which can be substituted with a can of shrimp or clams or whatever! You can also leave it out, but either add a can of something else [water chestnuts, bamboo shoots, etc.] or subtract an egg)
• four eggs
• fresh or dry ginger
• salt and peper to taste

Make sure to drain the excess water out of anything that you add can-wise, as well as you can, the less water, the less watery the egg will be when you put it in the frying pan. Beat the four eggs well, add the vegetables and the tuna, add salt and pepper (make sure not to put too much pepper in, I did that once, this recipe is sensitive). If you want ginger, you can add as much or as little as you like. My mom doesn't add ginger at all when she makes this. I like things more gingery, so I usually use a tablespoon of fresh ginger, if you're using dry, it'll be half that.

Warm up a frying pan, spray some pam, or put some vegetable or canola oil in the bottom and let it warm. Make sure that it's hot before you spoon the mixture into the pan (or it'll take a lot longer to cook, and be less crispy-ish). Use a large spoon to spoon one, two (depending on how big or small you want them) into the pan. Press with the spatula. Let it cook for a bit, checking the bottom to make sure it doesn't burn. Loosen the bottom with the spatula, make sure that it won't fall apart, and flip it. It might need to be flipped again if the opposite side is not brown. Press. You know it's done when egg no longer seeps out when it's pressed. Repeat for the rest of the batch and serve!!

Makes about four.


Goes great with botan rice, oolong tea and soy sauce.

Nix that, I've gotten In Rainbows just fine. Excited.

Another note, I have a huge post for dearest to make after I finish this website. It includes +3 headers (two Air Gear, one Naruto) and a few experimental textures that I've been fooling with.