First I want to say is Happy new year and happy 2021. We had a horrible year because of the covid19 situation going way out of control thanks to DOUCHEBAG DONNIE. This year we had hopes for a year that is full of promise. Actually DON THE CON had other ideas that he decided to up the anty a notch and use social media to invite his MAGA followers to come and weak havock on our DEMOCRACY. We are a nation of laws and many immigrants who have our own languages and cultures. This has been woven in to the AMERICAN FABRIC of the UNITED STATES OF AMERICA.
Our food that we eat is a result of the multi culteral aspect here in USA. My household is multi culteral as y’all know. We all know DONNIE IS A TRAITOR. He betrayed us in many more ways then one. The inssurection and sedition really more then summed it up in a nutshell. My folks from my side alone came from Germany when the anti German sentament was an all time high. My great uncle Victor went back to Germany to fight Hitler and my estranged dad fought in the Korean War and was in the worst part of the conflict called Porkchop Hill. It is because it also was so bloody. With this heinous act I feel like I have been punched in the gut. My great uncle Victor wore an UNITED STATES OF AMERICA’S ARMY UNIFORM when he went to go fight.
According to my dad that honestly he lies so much I can’t tell if he is telling the truth or a lie said he was General Patton’s translator. Douchebag DONNIE actually is really grasping at staws at this point that President Biden’s Innaugraul is so close. I pray DIRTY DONNIE is totally removed from office as we speak. I don’t want this TRAITOR IN CHIEF to stay in office anymore. I pray to Allah that we again here in the USA have some kind of normalicy under the upcoming administration of President Biden and Vice president Harris. The storming of the capital left me feeling sick to my heart, stomach, and mind. With that off my chest I can now walk you though a recipe that is very popular here.
This yummy dish came from Chinese immegrants. It is many of a Chinese restraunt staple and a favorite takeout item along with fried rice. Actually this is served with plain rice and you can eat it with any type of rice you wish. I chose black jasmine rice to eat it with because it is extremely healthy. China has a lot of ethnic groups as well and this one is Cantonese and so is the fried rice. The Manchurians or Manchus are famous for noodle dishes because it is in northeren China. The Szechuan otherwise known as Sichiuan and Hunan provences eat spicy food and we already touched on this type of dish here in an earlier post.
Egg Foo Young Patties:
Without further adieu we are getting on with this yummy recipe. For starters if you are going to use 1 lb or 1 kg of chicken, beef, veal, add 5 cups of water to either a stove top pressure cooker and let pressure build on high heat until button pops up and cook for 20 minutes then turn heat off. Let pressure escape before opening. Also you can cook this in the instant pot and the like for the same amount of time and please make sure it is unseasoned, press quick release button. Reserve the stock for later and and remove the chicken meat off of the bone and set aside.
For the patties you will need to add 1/4 cup of oil of either of peanut, sunflower, safflower, canola, vegetable or corn. Only if you didn’t boil any type of protien to make a stock then you can add any type of fish if it is in brine or oil only that you can open the can and set aside. Just leave the juice or oil for extra flavor. I decided to use shrimp. You can also open a can of zabhiha halal lunchmeat and dice it very fine and set aside.
Wash and cut small 5 green onions, 1 package of mushrooms of choice, I used oyster mushshooms and it was very tasty, 1 can of water chestnuts drained and rinsed. Please wash your cans with soap and water because of covid. You do not know where other people’s hands had been. Either 1 cup of fresh bean sprouts or canned. With canned you also have to drain and rinse after washing the can. Peel wash and chop 2 cloves of garlic and fry in the oil. Then add either the zabiha halal lunchmeat or your choice of canned fish in either brine or oil again making sure the can is washed with soapy water before opening.
Turn heat off and keep aside then in a mixing bowl crack and add 4 eggs and beat them very well. Add either 3 dashes of maggi or knorr aroma, 1/4 tsp of soy sauce or tamari, add 1/4 tsp of rice vinegar, 1 pinch each of white pepper, either 1 pinch of coconut sugar or turbinado sugar. Mix and add either 1/4 cup of All purpose unbleached flour from any grocery store, tapioca starch from the African store only, Arrowrootstarch or cornstarch also from any store also. Mix with the egg mixture and add, 1 pinch of pink salt, 1/4 tsp of sesame oil, mix again and add the contents of the contents of the wok and add the meat you pressure cooked shredded in to the egg foo young batter.
This is followed by using 1 1/4 cups of either water or stock. the stock is only used only if you did not pressure cook the meat in the stovetop pressure cooker or instant pot and the like. Now add 1/4 cup of oil again to the wok and my choice was peanut and it is according to what my perferance is at the time. Let the oil get hot on high heat and then reduce it to either medium or low and the wok gets hot very quickly and you do not want your egg foo young to burn. Take ice cream scoop or a large soup spoon and put some of the batter and hold the bowl with the batter in it close to the stove so you do not waste any batter at all in to the hot oil. Cover and let cook until the underside is brown and the upper part is dry almost like a pancake. Keep checking it every 30 seconds and then gently flip and cover to let cook on the other side too making sure they look the same color on both sides. Place the now egg foo young on a clean plate and repeat until all of the batter is used up.
Gravy:
After you get all of the egg foo youngs fried up then it is now time to make the gravy. Make sure you add either 4 tbs of all purpose unbleached flour, tapioca starch, cornstarch or arrowroot starch in a bowl first because this will help you to avoid lumps. Add either the same amouunt of turbinado sugar or coconut sugar, white pepper, 2 cups of either stock or water with bullion if no stock is used by adding slowly to and stirring briskly to avoid lumps. Add 1 tbs of each of dark soy sauce, oyster sauce, non alcoholic mirin which is the only Japanese ingredient that is in there. Also it served its purpose because China has been invaded a lot of times during its history. Mix very well to make a nice slurry and again add some maggi or knorr aroma then mix again and add it to a very hot wok and turn down to low right away so gravy doesn’t burn and keep stirring until it gets thick. If it gets thick very fast then add 1/4 cup more of water and also the rest of the stock if remaining.
As it thickens then it will become dark if not then add 1 drop each of dark soy sauce and oyster sauce. When it is thick and the gravy is dark then shut off the heat and this time return the egg foo young patties to the wok and it is totally submerged in to the delicous gravy. Another suggestion is also with egg rolls that recipe is upcoming inshallah.
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