Features

Recipe

BEAN CURD OMELETTE WITH CRAB MEAT AND VEGETABLES.

In the interest of brevity, I will refer to the above dissertation on beating six eggs for your guidance.
Take a cake of good bean curd (smell, as some bean curd is too high in acid and taste unpleasant), mash it roughly with a fork, mix it with the eggs and a tea cup of cooked crab meat. Add light coloured soy sauce to taste and set aside.
Thinly slice one or two leeks (depending on size), discard the dark green leaves as they are too tough. Also four to six sprigs (not the flower stalks but the leaves) of onion grass (Kuchai). Wash a small saucer of bean sprouts and drain. You may use spring onions instead of the leeks. Also have a teaspoon of chopped garlic ready.
Heat two or three tablespoons of lard (pork fat) in a skillet (flat or spherical as a wok) and add the garlic. Fry briefly and add the leeks. Stir fry quickly and after a minute add the bean sprouts and the onion grass. After another minute add the egg and bean curd mixture. Lower the fire and let part of the mixture solidify. Fold over and cook a little more but do not let the eggs brown too much. Serve with a chilli or a tomato sauce as a component of a Chinese dinner (Very good is the bottled sweet sauce for squid or grilled chicken “Nam Chim Gy Yang”).