Egg Foo Young ( Fu Yung Hai )

Americans call this egg foo young , but as far as i know , this dish was from the chinese indonesian , and we used to call it , Fu Yung Hai . It is a super easy dish to cook , it takes nothing but few minutes ( as long as you already have the meat ready of course )

I remember we used to buy this quite often or mom would make it when she wanted to . And as far as i remember it was always served with red sauce , it’s the sweet and sour sauce . So tonight , i wanted to recreated this dish .. how hard could that be anyway ? My mom was always using seafood to make this egg foo young , i’ve never seen it with beef or even chicken and pork . It might be quite common , but i just never had it that way .

This is how i made my Egg Foo Young

fu yung hai

 

Direction : 

3 large eggs

1 tbsp. of water

1/2 – 3/4 cup of real crab meat ( or you can use imitation but probably won’t be as good )

salt and pepper

Beat the eggs and the water , add the crab meat , salt and pepper . Heat olive oil in a non stick skillet , then pour the mixture into the skillet ( you can make small ones or 1 large omelette ) . Cook both side , be very careful to flip them or else they’ll fall apart .

For the sauce :

1 small onion , sliced thinly

1 garlic clove , minced

2 heaping tbsp. of tomato paste

water to dilute the paste

cornstarch to thicken the sauce

salt , pepper and sugar

peas ( optional )

In the same skillet , heat vegetable oil or olive oil , add the garlic and onion , cook for few minutes . Then add the tomato paste , and water to dilute the paste . It should be runny , and then add salt pepper and quite a bit of sugar . Mix cornstarch with little water to thicken the sauce . Add into the sauce while you’re whisking it to prevent any lumps . Then taste it , you might need to add salt , pepper or more sugar to reach your taste . Add the peas , then pour the sauce on top of the egg foo young . Serve with rice

fo yung hai

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