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Two main ingredients, tomatoes and eggs. I used to have this dish when I’m in China and I love it. The tomatoes in China is so much bigger, sweeter and juicer than ours but with some sugar the tomato egg dish will be almost the same as in China. Hope everyone likes it…

China tomatoesIMG_1263.JPG
Our local Malaysian tomatoes


1 teaspoon cornstarch
6 eggs, beaten with a tbsp of water( this will makes the eggs smoother)
1 teaspoon salt
1/2 teaspoon white pepper
3tbsp cooking oil
2cloves of garlic, diced
3medium-sized tomatoes, roughly chopped
1tbsp sugar

In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt and white pepper.
Heat 1tablespoons oil in a wok and add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
Add 2tablespoon of oil to the wok and when is hot add garlic. Stir-fried for 30seconds and add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about 2minutes. Reduce heat to low. Add sugar and cornstarch water and stir around until the mixture has thickened slightly, about 20 seconds.
Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. Enjoy….