I have a story to tell you about my first encounter with egg foo young, the quintessential Chinese-American dish. A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. After 36 hours of tiresome journey from my hometown of Penang, Malaysia, I arrived in the state of Iowa. Starved to death and completely disoriented, Mr. Rasa Malaysia (then my boyfriend) chauffeured me to the best Chinese restaurant for a welcome lunch. Among the dishes I ordered, there was egg foo young, or 芙蓉蛋, an egg dish that I love and enjoy very much. When my food came, I was shocked to find out that my egg foo young didn’t look much like what I had back home in Malaysia (where great and authentic Chinese food is plentiful and popular). The egg foo young was puffy, almost shaped like an UFO, and doused and drowned in a gloppy brown sauce. There...
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