That is a huge win. This warms me inside

My Vietnamese mother used to make this for me all the time growing up, I’m sure it was comforting for her!

Power to ya !

W

Awe ❤ Bless her heart.

What on earth with people who get weirded out by dish that have eggs and tomatoes fried up together? Try to tell them about shakshuka its amazing turkish dish with fried eggs and tomatoes as well

I like well cooked tomatoes, unfortunately I'm not very comfortable with undercooked or raw ones. So salsa for me also is preferably roasted tomatoes. I find that well cooked tomatoes with some indian spices and a touch of salt pepper sugar and msg is the only thing I need for a nice slice of sourdough with a small dollop of crema.

@@nikitakimov9956 I'm not against mixing eggs and tomato at all, but I definitely used to hate it. Shakshuka is a bit different since you're poaching the eggs in the sauce rather than mixing eggs and tomato, if you get what I mean

@@nikitakimov9956it’s not something that’s done in European cuisine (okay, ironically it is done in the most boring European cuisine, the English breakfast… and also salsa on eggs is very popular), so people turn their nose up at it out of habit. I will say that if you don’t get the texture of either this dish or shakshuka quite right you can easily end up with something a little watery or mushy that isn’t the most pleasant for eggs. Maybe people are used to thinking of eggs as something you top with tomatoes, not mix together, I don’t know.

sounds incredible

A quick google search in Chinese shows that there are people who use gochujang. This is one of those dishes that every family have their own version.

gochujang makes (almost) everything better!

ketchup isn't necessarily authentic. sometimes i use pixian douban

@@littlebumgorf Shanghainese, Cantonese and Taiwanese cooking have long history of interaction with the West and they have been using ketchup for at least a century by now.

That’s what virtually every one of my videos is.

as a college kid you might dig his cookbook the wok. so you get a wok and cook lots of great meals in your communal kitchen or so with just one pot.

@@timonschneider6290I’m in college - you think I can afford books?

If you're serious, check out your school and local libraries. They're incredible places for useful resources and even if they don't have this book, many libraries will let you request books that they can then procure

hamburger helper

I love shakshuka too. 😊

@@banjo1434same dish different name glad we can all enjoy it

Continuing to prove the theory that people who write “bro” in comments are invariably jabronis.

its amazing how food connects you to your past! i hope this meal (and others like it) ease your homesickness

佢煮到成兜嘔吐物咁喎師兄😂啲蛋都未熟佢就起

@@TamagoSandoいっぼっb

いっb

@@TelepathicWeaselい

@@liamdillon2478 Haha, true!

It could be the tomatoes. I think tomatoes from Chinese street markets tend to be more ripe than Western grocery store tomatoes.

Its' ketchup, Kenji added way too little ketchup in his version. Add more ketchup and it should taste the same. You can also opt to add some boiling water to the tomatoes and stew them for a little bit before you add the egg back in.

I'll be by in 10 minutes, don't worry I have my own bowl

It does!

only one way to find out :) -- but really the tomato sauce Kenji made is a bit of a HK style "red sauce" -- can be used for a base of a lot of things. So tomato and egg over rice/noodles I'm sure would be good, tomato and ground pork, tomato and sliced beef is very common as well. So with things not egg, it essentially follows the same process. Cook Protein first, set aside, make tomato sauce, add protein back in. Top over carb of choice.

I tried pairing it with regular store bought spaghetti. It tastes good but I do think the softer chinese noodles works better with this dish

Fridge. Microwave to reheat.

​@@JKenjiLopezAlt noted, thanks man

No, most households just use a pan also.

You can absolutely make this in a regular flat skillet.

yep

4

It’s not

if it's seasoned well enough, the acid from the tomatoes will do nothing against the oil layer. unless you are essentially roasting a LOT of tomatoes on there with no oil, a well seasoned cast iron anything will be perfectly fine

Yeah Kenjis pans are so well seasoned. Mine look nothing like that lol.

I think that fear comes from people who make long cooked tomato dishes using those materials. Like a bolognese that simmers for hours might be a problem, but shorter cooks are a non issue

yea it can hurt your seasoning a little if yours are not perfectly seasoned, but it really doesnt matter. if your heating your wok properly when adding oil its fine.

That wok looks like carbon steel not cast iron