Wookiee Hut Cuisine presents:
Tamagoma'dillas Negi-negi
by SuSu

Wash, the pilot of the freighter called 'Serenity,' loved gourmet food ... LOVED it. But he married a beautiful strong woman who did not cook. And when she did, it wasn't particularly good. So when they had successful heists, he'd try to convince her to go out to a very nice restaurant, if they could find a planet with a nice place to eat. But he adored her and thus he found himself on a ship living on the criminal edge with not much money, so he ate on the ship most of the time. He had free run of the kitchen, like all the other passengers and crew members, but "protein all colors of the rainbow" hardly qualifies as gourmet eats.

The food he loved best was bao, the wondrous Chinese steamed bread-cum-dumpling, but it did require some skill and planning to produce, even if you could get the ingredients. He couldn't make then, nor would his wife ... so he invented a pseudo gourmet dish that was kind of a cross between a scallion pancake, a open-form dumpling, and a breakfast burrito-quesadilla type of thing. Being a guy, he loved the sandwichy aspect of this dish, too.

In a place where fresh food of any sort is a luxury, anything fresh could qualify as 'gourmet.' Actually, the less processed and long-keeping something was, the more gourmet it was considered. That made this dish super-gourmet to Wash. And being able to get delicate "negi" — scallions or green onions — was the perfect touch. In fact, he liked it so much, he'd use EXTRA, so he called the dish "negi-negi," to emphasize the fresh ingredient. So the name of the recipe: Tamagoma'dilla Negi-negi, which means Eggs, Sesame Seeds, Flour Tortillas, Scallions!

  • 3 eggs
  • salt, to taste
  • vegetable oil
  • 4 scallions cut thinly on the diagonal
  • 4 large flour tortillas
Beat the eggs together with salt. Heat a non-stick or well-seasoned skillet, and place a tablespoon of oil in the pan till the oil is nearly smoking hot. Cook the scallions in the oil till the edges are charred, then turn off the heat and quickly add the beaten eggs and scramble them to your liking. Place the eggs into a bowl and set aside.

Clean out the pan and add another tablespoon of oil. When it's hot, add a flour tortilla till it bubbles and blisters. Flip over and add a tablespoon or so of scrambled eggs to one quadrant of the tortilla, then fold into quarters. When the tortilla is crisped, remove to a serving plate and repeat till you've used up your ingredients. Serve with dipping sauce. Depending on how heavy-handed you are with the eggs, you can make 4 to 8 eggadillas.

    Honey Sesame Dipping Sauce
  • ½ cup honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon toasted sesame oil
  • ½ cup soy sauce
  • ¼ cup water
Mix all ingredients in a bowl and whisk together. This can be stored, tightly covered, in the refrigerator. Makes about 2 cups of dipping sauce.

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