- Eggs – free range (the only kind available)
- Onions – lots of them
- Beef dripping, or whatever kind is in the ice chest
- Salt – lots
- Worcestershire sauce – if you insist
I’ll leave quantities to your imagination. The potatoes should be washed, dried and sliced into rounds about 1/8th of an inch thick. Whatever you do, don’t let them go crispy when you fry them. Add heaps of salt.
Tasty it is too.
- Free range eggs
- Shitake mushrooms, dried or fresh. If dried, pour boiling water on mushrooms and soak for at least 20 minutes
- Extra Virgin olive oil
- Sesame oil – a few drops optional
- Oyster sauce – a very generous slurp.
- A little water to add to the tomato mixture during cooking.
Mix chopped tomatoes, sliced mushrooms, chopped garlic in a small bowl. Add oyster sauce and a few drops of sesame oil. No extra salt needed. Let this sit while you oil the frying pan and bring to high heat. Then add the mix and stir fry. Add the eggs, keeping them separate. Fry eggs until almost done. Add a little water to the tomato mix. Reduce heat. Cover and let cook until eggs and tomato mix are as you want them.
I had it for dinner last night.
Bonus videos: more than food
People of Sydney
The Face of Australia: Chinese New Year 2010
SBS tribute. Believe it or not, John Howard’s former Immigration Minister/Attorney-General Philip Ruddock betrays considerable understanding of settlement issues, including the value of services like SBS!