Taste of Home: Tomato and Eggs
To celebrate APIA Heritage Month, I took the chance during quarantine to cook with my mom a simple meal that is iconic in every Chinese household – tomato and egg. I’ve noticed how my friends’ families would have their very own version of this recipe with additional ingredients such as rice wine. The beauty of this dish is its simplicity and room for creativity. As its core, tomato and egg reminds me of home and this simple recipe can easily be made in your college kitchen. This effortless combination brings in the nostalgia and conversations I would have back at my home in New York.
First, cut 4 tomatoes into small wedges for a serving of 3.
As my mom was preparing the tomatoes, I asked her about cooking and what that looked like back when she lived in China. Chopping the tomatoes, she spoke of the local markets she went to and how all the ingredients were fresh and seasonal. She was the oldest amongst her other 3 siblings and that meant she was responsible for cooking meals since her parents would spend the majority of their time working.
Next, finely chop the scallion and put that to the side. Crack 2 eggs and beat for half a minute.
It wouldn't be an Asian conversation if your mother did not tell you that she was a chef at the age of 8 and that she didn’t understand why your only expertise was ramen. Beyond that point, she told me how there were no refrigerators in homes at the time and that meant every meal was intentional in servings – leftovers did not exist.
Preheat the wok over medium heat before adding 2 teaspoons of oil.
*Optional: add 2 slices of ginger
“If there were no refrigerators how did you have ice-cream?” I had to ask since ice cream was my favorite food of all time. She told me how the kids in her town would get their frozen treats from the local vendor and how he had a cooler for what we would consider popsicles.
Add in the cut tomatoes and then the mixed eggs once the tomatoes were almost fully-cooked. Sprinkle 1 teaspoon of sugar and 1 teaspoon of salt over the tomatoes and eggs. Stir-fry until eggs are fully scrambled.
*Optional: add ketchup for heightened tomato flavor and sweetness
Coming to America, my mom told me how she was surprised at how Americans bought in bulk and that ingredients were filled with preservatives. The difference in how produce is sourced changes the food households put on the table as well as their overall health and diet. Till this day, my mom would cook with ingredients that are organic, non-GMO, and free-range if available. I never understood the importance of these labels but talking to my mom about her cooking back in China explains her value in fresh ingredients.
Once tomatoes have softened to your liking, add the cut scallions on top over the entire dish for a finishing look. Remove everything from the wok and plate to your liking!
Food is the hidden language of love in many Asian households and personally speaking, it has brought my family together for every dinner as well as being the medium for conversations. Cooking may not be your cup of tea, but simple dishes like tomato and egg may reveal a little something beyond a satisfying meal.
