Dutch Foe Yong Hai (Egg Foo Young)
Dutch Foe Yong Hai (Egg Foo Young) is a super tasty, airy omelette you can pick up at the Dutch Chinese. Filled with vegetables, shrimp, mushrooms, or ham. And served with a sweet tomato sauce. This is a super easy recipe for a Chinese Omelet. So highly recommended!
Ingredients
Foe Yong Hai Sauce
- ¼ cup vegetable stock
- 2 tablespoons Kecap Manis
- 3 tablespoons tomato ketchup
- 1 teaspoon dark brown sugar
- 2 teaspoons potato starch
- 4 tablespoons water
Egg Foo Young (Chinese Omelette)
- 3 tablespoons sunflower oil
- 4 oz. carrots sliced in thin strips
- ½ leek thinly sliced
- ¼ pound large shrimps peeled, deveined and cooked
- 2 oz. bean sprouts
- 4 eggs size L
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
Foe Yong Hai Sauce
- Add the broth, kecap, ketchup, and sugar to a saucepan and bring to a boil.¼ cup vegetable stock, 2 tablespoons Kecap Manis, 3 tablespoons tomato ketchup, 1 teaspoon dark brown sugar
- In a small bowl, mix the potato starch with the water.2 teaspoons potato starch, 4 tablespoons water
- Stir it into the sauce, let it come to a boil again, and let it thicken.
- Simmer for another 2 minutes and after that, keep the sauce warm.
Egg Foo Young (Chinese omelette)
- Heat the oil in a frying pan.3 tablespoons sunflower oil
- Add the carrot and leeks to the pan and stir-fry for 2 minutes, then place the lid on the pan and let simmer for 3 minutes on low heat.4 oz. carrots, ½ leek
- Add the shrimp and stir-fry it for another 2 minutes.¼ pound large shrimps
- Then add the bean sprouts.2 oz. bean sprouts
- Meanwhile, beat the eggs with salt and pepper and pour in with the vegetable mixture.4 eggs, salt and pepper
- Reduce the heat to low and cook the omelette until it is light brown on the bottom.
- Turn the omelette and cook the other side for another 2 minutes.
- Turn off the heat and pour the sauce on top. Cover and let it stand for 2 minutes. After that, you can serve the Chinese omelette with sauce.
NOTES
1. Vegetable stock - Make a homemade vegetable stock or use a cube. This gives a lot of flavor to the sauce.
2. Potato Starch - You can also use cornstarch for this.
3. Kecap Manis - Gives the Foe Yong Hai Sauce a delicious sweet taste. You can get it . But do you only have Japanese or light soy sauce but still want a sweet taste? Then add 2 tablespoons of honey to 80 ml of soy sauce.
4. Shrimp - Peeled, cooked, and cleaned. Remove the intestinal tract. If the shrimps are raw, fry them for a while before adding them. You can replace these with mushrooms, ham cubes, or minced meat.
5. Other tasty vegetables include chopped zucchini, bell pepper, celery, broccoli, peas, chopped cabbage, eggplant, mushrooms, and spring onions.
6. Storage
- Refrigerator - Store the cooled Egg Foo Young with sauce in a sealed container in the fridge for up to 2 days.
- Freezer - The structure of the egg changes to a rubber structure when you freeze it. So not recommended.
- Reheating - Heat a preheated oven at 390 °F (200 °C) for 15 minutes. Or heat in the microwave for 4 to 6 minutes.
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 414mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5252IU | Vitamin C: 5mg | Iron: 1mg
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