I have created so many little different desserts and I have a thick binder full of desserts that we made just this past year! (laughs). It is hard to pinpoint my signature dish because everything I do seems very different, but it all comes from the same place. In a fine dining restaurant it has to be something composed, it is not just one thing, an ice cream nor it is just a cake.
RASPBERRY CHOCOLATE HAZELNUT
Image Source: Crystal Chiu's archives
STIR-FRIED EGG & TOMATOES
This dish ran the spectrum of a breakfast, lunch and dinner option for my mother to prepare when I was growing up. It is a simple and humble dish commonly found in Taiwan where my parents are from. It is no wonder my immigrant mother would lean on this recipe as a working mom, raising two children in America, a country that did not sell much of the produce and ingredients she was used to in the eighties and nineties. But if there were eggs and tomatoes available, which there always was in American supermarkets, then this dish could be made.
Photographed by Kris Ladera
As I entered adulthood, I would make this dish often and I could see why my mom relied on it too. When I did not have much money, I would make this dish. When I did not have much time, I would make this dish. This recipe comprises the most basic ingredients and technical requirements, but the level of comfort it creates is boundless.
Image Source: The Woks of Life
Serving size: 1 person
- 1 tomato
- 2 eggs
- Vegetable oil to fry
- Salt to season
- Crack and beat the eggs. Add salt to season — set aside
- Quarter and oblique cut the tomato into 1-inch sections
- Heat up a scant amount of vegetable in a wok or frying pan on medium high heat
- Add the tomatoes and cook until it begins to break down slightly
- Turn the heat down to medium and add the beaten eggs over the tomatoes. Gently scramble the eggs with the tomatoes
- Keep the eggs from browning too much. You are looking for a pale yellow color on the eggs until just cooked through
- Remove from the heat and serve immediately
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