Thursday, 11. September 2008 5:21
Fresh tomatoes. Seared slices of flank steak. Pan-crisped Chinese egg noodles.
Three simple ingredients that together have the most profound of meanings for me.
They make up my favorite tomato beef chow mein dish that my late-mother used to make for family lunches and dinners. Of all the home-style Cantonese dishes she cooked, it’s the one that most reminds me of her, it’s the one that most epitomizes her. It’s a strong dish that can stand on its own, yet it’s unfussy, it’s comforting, and it’s full of sweet soulfulness.