Cantonese Kitchen -Chinese cooking- Fahn Keh Chow Ngow Yook (stir fried tomatoes & beef)

[daikonabc]

This is a Cantonese stable. Great stuff. When I cook this or any tomato dish with Beef or chicken I always add a spoon full of Ketchup and 2 tablespoon fulls of lemon juice. This really brings out the tomato flavor. I learn tthat from my parents and teach it to my kids. Thanks for posting.

[Delphiki]

My dad makes the same thing, but with chicken instead (we don't eat much red meat in our house). Also, I feel like I'm watching my grandma cook because they dress the same (with those vests), haha. It makes me miss home.

[werewasyo]

looks weird

[williamjglover]

that's a lot of salt

[puggychu]

Good comfort food! Thanks for sharing the recipe.

[foppe71]

In indonesia (Maluku) we call this Ritja Ritja. but we use chicken instead of beef.

You can also use baked mackerel.

Anyway thanks for sharing this

[jeffbriggs1987]

why are her walls covered in tin foil? is she growing pot?

[catwoman2970]

@jeffbriggs1987 To keep the oil from getting on the walls.

[Delphiki]

@jeffbriggs1987 Lots of Chinese people do it (I don't know about other cultures, so I'm just gonna stick to what I know). Some also cover the stove in foil for the same reason. My family used to do it, but stopped after a while. I kinda wish we still did it. I hate having to clean it after we cook, haha.

[fujitafunk]

Looks great! I just had this today and was wondering how to make it since it seems pretty simple. Can I ask what temp. or number on the dial the heat was at?

[catwoman2970]

@fujitafunk At the beginning the heat is medium high, so if your dial goes up to 10, maybe set it at 7. Then when she added the meat, she turned it down to medium, so try a half way point. She increased it when she put the tomatoes in. I'm guessing one notch up from medium. You can see when the tomatoes have released their juice, the liquid is boiling but not rapidly.

[tosikuai]

sub txs

[tosikuai]

txs

chinese ppl are best take carers of health and healthy food

[Darthbelal]

Looks good, you're mom can come cook for me anytime she wants!

[swooc]

haha heating up garlic and oil in a wok is quintessential to cantonese cooking. my mum learned it from my grandma and quite possibly she learned it from my great grandma.

[TheHobophobic]

@swooc It's done in Italian cuisine too. Smash some garlic and sautee in olive oil until fragrant, careful not to burn. It flavors the oil and imparts the flavor into the food you cook it in. Good stuff.

[ilikethewok]

Looks very appetizing!!  Thx for this post.