Friday!!!!! I really like the sound of it. Even though I am tired this morning after our normal midnight arrival from our Holland jaunt on Thursdays, I am surviving, after 2 cups of coffee. I only had 5 1/2 hours of sleep and managed to wake up at 5:30am to pick up my friend to break out with kickboxing. Whoa, was it super hard to get into it! After 15 minutes of warming up and teaching my friend how to punch on hand pads, I started waking up.
This week has been a good one and at that one that somes a blur too. I managed to work out 4 days at 6am and I plan to do a zumba class on Saturday before heading out to the cider mill for some fun! I cannot wait to pick out my own pumpkins and chow down on some apple cider donuts and hot apple cider. Looking forward hanging out with friends.
My kitchen inspirations have been somewhat exciting this week, with only the whole Banana Coconut Cream Pie to show for it. I did make a lunch dish inspired by OhSheGlows that I will be sharing soon and also a new Asian dish I had never tried before.
I have come to realize that I tend to keep it safe when it comes to making Asian dishes. I know how to prepare vegetable sushi, stir-fries galore, and noodle dishes, but I am not very familiar with standard Chinese favorites, like Chop Suey or Lo Mein, Moo Shu dishes, Sweet and Sour and so forth. When I came across Chow Vegan’s post on Tofu “Egg” Foo Yung, I knew I had to try my hand at making something different.
The Asian cuisine tends to be one of my FAVORITE cusine to focus on weekly. It promises a huge plateful of vegetables with some delicious protein and carb on the side. Egg Foo Yung is typically an omelette that is found in the British and Chinese American cusine, according to Wikipedia. The authentic Chinese recipe comes from Shanghai and is known as Fu Yung Egg Slices.
Even though Chow Vegan used black salt to bring in the “eggy” flavor to this Chinese-American, I did not have time to go and search for this product so I used dulse flakes and tamari to go with a more alternative fishy flavor. The tofu, after it is pressed is normally used for tofu scrambles to substitute for regular eggs so I figured I would be fine not using the black salt. I also decided to pan-fry the tofu cakes in sesame oil as the traditional recipe calls for, since I was making this on a really busy evening.
I’m an opera singer, full-time mom, pharmacy technician, food and mom blogger, recipe developer, and wife to a super talented choral director living in the awesome outskirts of Philly.