RECIPE (Lacto Ovovegetarian):
Wok, skillet, mixing bowl
- 2 Eggs
- 1/4 cup Onion, sliced
- 1 stalk Spring (green) onion, sliced
- 1 stalk Chinese celery, sliced
- 1/4 cup Tomato, cut
- 1-5 Hot chili peppers, chopped finely
- 1 clove Garlic, chopped
- 1 Lime for juice
- 1 tbsp Light soy sauce
- 1 tbsp Palm sugar
Fry each egg, slice up, and set aside.
Combine all seasoning sauce ingredients in a bowl.
Add celery, spring onions, onion, and tomato. Mix gently.
Add eggs and mix gently.
Plate and decorate with carrot butterfly, if you wish.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: