Chinese Tomato Egg Stir-Fry

Chinese Tomato Egg Stir-Fry, known as "番茄炒蛋" (Fānqié chǎo dàn) in Mandarin, is a classic comfort food dish that's popular across China and Taiwan. This simple yet flavorful dish combines the sweetness of ripe tomatoes with the richness of scrambled eggs, resulting in a satisfying meal that's perfect for lunch or dinner. 

Ingredients:

- 1-2 scallions

- 3-4 tomatoes

- 3-4 eggs

- Salt, white pepper, sugar (to taste)

- 1/2 tsp sesame oil

- 2 tbsp ketchup (optional)

- 1 tbsp Shaoxin wine (optional)

- 1 tsp soy sauce

- 60ml water

- 3 tbsp vegetable oil for frying

Instructions:

1. Prepare the ingredients. 

   - Wash the tomatoes thoroughly and cut them into wedges. 

   - Crack the eggs into a bowl and beat them, seasoning with a pinch of salt and pepper, sesame oil and Shaoxin wine if you are using. 

   - Thinly slice the spring onions, separating the white and green parts.

2. Frying:

   - Heat up cooking oil in a large skillet or wok over medium-high heat.

   - Once the oil is hot, add the beaten eggs to the pan.

   - Allow them to scramble. Set aside for later use.

   - Add the white parts of the spring onions to the pan and fry briefly to release their flavor.

   - Add the tomato wedges to the pan and stir-fry them for 2-3 minutes until they begin to soften. Add some water if they aren't very juicy.

   - Once the tomatoes are cooked to your desired texture, return the scrambled eggs to the pan and mix them together with the tomatoes.

   - Add ketchup and other seasonings to taste.

   - Stir in the sliced green parts of the spring onions, incorporating them evenly into the mixture.

3. Seasoning:

   - Drizzle soy sauce over the tomato and egg mixture, stirring well to combine and ensure the flavors are evenly distributed.

   - Adjust the seasoning as needed, adding more salt, pepper, or soy sauce to suit your preferences.

4. Transfer the tomato egg stir-fry to a serving dish

   - Garnishing with additional sliced spring onions if desired.

   - Serve the dish hot as a flavorful side dish or spoon it over steamed rice for a satisfying main course. 

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Sweet Potato Little Hooves Dumplings - Kopytka

Kopytka are traditional Polish potato dumplings that are popular in Polish cuisine. The name "kopytka" translates to "little hooves" in Polish, which refers to their shape resembling small hooves or gnocchi.

Kopytka are typically made from a combination of mashed potatoes, flour, egg, and salt. Sometimes, a small amount of fat, such as butter or sour cream, may be added to the dough for flavor and texture.

The dumplings are boiled in salted water until they float to the surface, indicating that they are cooked through. They are then drained and can be served immediately or pan-fried for a crispy texture.

Kopytka are often served as a side dish or as part of a larger meal. They can be served with a variety of toppings or sauces, such as sautéed onions and bacon, mushroom sauce, or a creamy cheese sauce. They are versatile and can complement both meat-based and vegetarian dishes.

I made my Kopytka using sweet potatoes.

Ingredients:

- 500g sweet potatoes

- 120g all-purpose flour

- 55g corn starch

- Salt and pepper to taste

Instructions:

1. Prepare the Sweet Potatoes:

   - Peel the sweet potatoes and cut them into chunks.

   - Boil the sweet potato chunks in salted water until they are fork-tender, about 15-20 minutes.

   - Drain the sweet potatoes and allow them to cool slightly.

2. Make the Dough:

   - In a large mixing bowl, mash the cooked sweet potatoes until smooth.

   - Add the flour, corn starch, salt, and pepper to the mashed sweet potatoes.

   - Mix everything together and knead until a smooth and uniform dough forms.

3. Shape the Dumplings:

   - Divide the dough into smaller portions.

   - Roll each portion into a long rope, about 2cm in diameter.

   - Flatten it with your fingers.

   - Use a knife to cut the rope into small diamond-shaped pieces, about 2-3 cm each.

4. Cook the Dumplings:

   - Bring a large pot of salted water to a boil.

   - Carefully drop the dumplings into the boiling water in batches.

   - Cook for about 1 minute from the moment they float to the surface.

   - Once they float, remove them with a slotted spoon and transfer them to a plate.

5. Serve:

   - Serve the sweet potato dumplings with your favorite sauce or sour cream and sugar. 

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Polish Fried Cabbage

Ingredients:

- 1 medium-sized young cabbage (about 500g)

- 1 bunch of dill

- 80 grams butter or 50ml oil

- 1 tablespoon (10g) flour

- 2-3 tablespoons vinegar or lemon juice

- 1-2 tablespoons sugar

- 1 teaspoon salt

- 1/2 teaspoon pepper

Instructions:

1. Remove the outer leaves and any loose ones from the young cabbage. Trim the stem end, then finely shred the cabbage.

2. Place the shredded cabbage in a pot, add about 3/4 cup of water, and bring to a boil.

3. Season with salt, pepper, and sugar. Cover and simmer over low heat until the cabbage is almost tender, about 15-20 minutes.

4. Add the vinegar or lemon juice and finely chopped dill. Continue to cook for a little longer.

5. In a separate skillet, melt the butter over medium heat or heat up the oil. Add the flour and stir well to combine.

6. Cook the flour until it turns golden brown, stirring constantly.

7. Add cold water to the flower, stir until no lumps remains.

8. Add the flour mixture to the pot with the cooked cabbage. Stir well to combine.

9. Cook for a few more minutes, then turn off the heat. Adjust seasoning to taste if needed.

10. Serve the Polish fried cabbage hot as a side dish with your favorite main course.

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Taiwanese Herbal Chicken Soup

 Ingredients:

- 500g chicken meat, preferably bone-in for flavor

- 800ml to 1L water

- 10 dried mushrooms

- 5-6 dates

- 1 tablespoon goji berries

- 1 middle-sized piece of Dang Gui (Angelica Root)

- 3-4 slices Huang Qi (Astragalus Root)

- Salt, to taste

- Soy sauce, to taste

Instructions:

1. In a pot, bring the water to a boil over medium-high heat.

2. Add the chicken meat to the boiling water and let it cook for a few minutes. 

3. Take the chicken out and rinse any foam or impurities.

4. Place the chicken in a clean pot. Add muschrooms, dates, huang qi and dang gui to the pot.

5. Pour in water to cover all ingredients, add salt to taste.

6. Allow the soup to simmer over low heat for 30-40 minutes or until the chicken is tender.

7. Add goji berries abut 10-15 minutes before finishing cooking.

8. Season the soup with salt and soy sauce according to your taste preferences. 

9. Once the soup is ready, ladle it into bowls and serve hot.

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Sichuan-style Smashed Cucumber Salad

Smashed cucumber salad is a refreshing and flavorful dish made with cucumbers that have been crushed or smashed to release their juices and absorb the flavors of the dressing. Sichuan smashed cucumber salad is a popular variation of this dish known for its spicy, tangy, and refreshing flavors.

Ingredients:

- 2 cucumbers (about 300g)

- 0.5 teaspoon sugar

- 0.5 teaspoon salt

- 4 garlic cloves, minced

- 1 tablespoon cilantro, chopped

- 1 tablespoon spring onions, finely chopped

- 1 chili pepper, finely chopped (optional, adjust to taste)

- 1 tablespoon sesame seeds

- 1 tablespoon soy sauce

- 1 tablespoon dark vinegar

- 1 tablespoon vegetable oil

- 1 tablespoon sesame oil

Instructions:

1. Prepare the Cucumbers:

   - Wash the cucumbers thoroughly under cold water. Pat them dry with a clean kitchen towel.

   - Using a rolling pin or the flat side of a cleaver, gently crush the cucumbers. Then, cut them into bite-sized pieces.

2. Season the Cucumbers:

   - Place the crushed cucumber pieces in a mixing bowl.

   - Sprinkle the sugar and salt over the cucumbers, then toss them gently to coat evenly. 

   - Allow them to sit for about 10-15 minutes to allow the salt to draw out excess moisture.

3. Prepare the Seasonings:

   - In a separate small bowl, combine the minced garlic, chopped cilantro, finely chopped spring onions, chopped chili pepper (if using), and sesame seeds.

4. Mix the Salad:

   - After the cucumbers have rested and released some liquid, drain off any excess moisture.

   - Add the prepared seasonings to the cucumbers in the mixing bowl.

   - Drizzle the soy sauce, dark vinegar, vegetable oil, and sesame oil over the cucumbers and seasonings.

   - Toss everything together gently until the cucumbers are well coated with the seasonings and aromatics.

5. Chill and Serve:

   - Transfer the crushed cucumber salad to a serving dish or individual bowls.

   - For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

   - Serve chilled as a refreshing side dish or appetizer, garnished with additional cilantro or sesame seeds if desired.

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Garland Chrysanthemum Pancakes

Garland chrysanthemum pancake, also known as "Tong Ho" pancake, is a savory Chinese dish made with garland chrysanthemum leaves (Tong Ho) and a pancake-like batter. 

These garland chrysanthemum pancakes are savory, nutritious, and bursting with fresh herbal flavor. They make a delightful addition to any meal or can be enjoyed on their own as a tasty snack.

Ingredients:

- 100g garland chrysanthemum

- 1 egg

- 60g all-purpose flour

- 50g milk

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions:

1. Prepare the Garland Chrysanthemum:

   - Wash the garland chrysanthemum thoroughly under cold water to remove any dirt or impurities. 

   - Pat them dry with paper towels

   - Finely chop them

2. Make the Pancake Batter:

   - In a mixing bowl, crack the egg and beat it lightly.

   - Gradually add the flour and milk to the egg mixture, stirring continuously until you have a smooth batter.

   - Season the batter with salt and pepper according to your taste preferences. 

   - Mix well to ensure the seasoning is evenly distributed.

   - Add the chopped garland chrysanthemum to the batter and mix well.

3. Cook the Pancakes:

   - Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil to coat the surface.

   - Once the pan is hot, pour a portion of the pancake batter into the pan, using a ladle or spoon to spread it out into a thin, even layer.

   - Cook the pancake for 2-3 minutes on one side, or until golden brown and crispy.

   - Flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until cooked through and golden brown.

   - Repeat the process with the remaining batter, adding more oil to the pan as needed.

4. Serve:

   - Once cooked, transfer the garland chrysanthemum pancakes to a serving plate.

   - Serve the pancakes hot as a delicious and nutritious snack or side dish.

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