Stoemp "oo" in b"oo"t or l"oo"m. A simple, rural dish, stoemp enjoys wide appeal. It is a dish of mashed potatoes with one or more vegetables, such as onions, carrots, leeks, spinach, green peas and cabbage, seasoned with thyme, nutmeg or bayleaf. Stoemp is traditionally featured alongside fried boudin, fried braadworst, grilled bacon, fried mince or fried eggs. In some families, it is served with an entrecôte or a horse tenderloin. Stoemp Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands. It consists of pureed or mashed potatoes and other root vegetables,
Stir-fried tomato and scrambled eggs until eggs are done. Stir-fried tomato and scrambled eggs Stir-fried tomato and scrambled eggs (, Yale: "fāan kèh cháau dáan"/"sāi hùhng chíh cháau gāi daahn") is a common dish in China. It is served as a main course, and, as it is quick and easy to prepare, is popular among students. This dish is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal. Eggs are usually first scrambled in a bowl, and tomatoes are sliced into wedges. Tomatoes are fried first for about a minute, salt is added then eggs