Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray. Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here.
Cookbook Countdown #3 : Recipe No. 4 - Omelette with Sweet and Sour Tomato Sauce
from my selected cookbook for this month, My China by Kylie Kwong
This is just the type of "everyday dish" that is easy and simple to cook for any week day dinner as part of a meal with rice and other dishes. Eggs are made into omelettes and the sauce is cooked separately, then pour over the omelettes before serving. The omelette are cooked by folding the beaten eggs in the pan a number of times, resulting in a thicker than normal omelettes, so I have divided the beaten eggs into two and have made two omelettes.
A nice dish to eat with fully white rice. The only thing is, there's really not enough of sauce, which you could tell from the list on the recipe. I have added a few tablespoons of water and more of the wine, vinegar and soy sauce, to taste.
Omelette with Sweet and Sour Tomato Sauce
(My China by Kylie Kwong, or here)
Serves 4-6 as part of a shared meal
1/4 cup vegetable oil
6 free-range eggs, lightly beaten
2 tablespoons peanut oil
3 garlic cloves, roughly chopped
6 fine slices ginger, cut into thin strips
1 teaspoon brown sugar
6 red cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
3 spring onions (scallions), trimmed and finely sliced
2 tablespoons Shao Hsing wine
1 teaspoon shoyu
1 tablespoon brown rice vinegar
1/2 teaspoon sesame oil
First, make the sauce. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add garlic and ginger and stir-fry for 2 minutes. Add sugar and allow to caramelize for 30 seconds. Add tomatoes and spring onions and stir-fry for 1 minute. Add Shao Hsing wine, shoyu and vinegar and stir-fry for 30 seconds. Stir through sesame oil and set sauce aside.
For the omelette, heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Pour lightly beaten eggs into wok and leave to cook on base of wok for 30 seconds, without stirring. Using a spatula, fold omelette over onto itself and leave to cook for another 30 seconds. Fold over again and leave for 20 seconds or until almost set. Repeat once more before lifting omelette from wok onto a serving platter.
Meanwhile, gently reheat sauce, then spoon over omelette and serve immediately.
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