With Chinese New Year celebrations coming up, I was reminded of a dish I grew up with: Fu Yung Hai (also known as Egg Fu Yung in the US). This delicious omelette came from the Indonesian Chinese people or Peranakan Chinese; a sub-ethnic group defined by their genealogical descent from the first waves of Chinese settlers in the Malay Peninsula and Indonesian Archipelago. This dish was also on our restaurants’ menu, along with Cap Cai, the Hokkien-derived term for a popular Chinese Indonesian stir-fried vegetable dish. That’s another recipe I will share with you soon. If you are looking for a Chinese Indonesian appetizer, try the spring rolls called lumpia.
Main ingredients often used for Fu Yung Hai are; eggs, minced chicken and/or, shrimp and crab meat, spring onions, carrots, bamboo shoots and mushrooms. The Indonesian Chinese version is served with tomato gravy and peas.
Recipe for 4
INGREDIENTS
Omelette:
6 eggs, beaten
9 oz. shrimps, peeled and minced
1/2 onion, chopped
2 cloves garlic, minced
2 scallions, sliced
3 tbs carrots, shredded
3 tbs bamboo shoots, shredded
1 tsp sesame oil
1/3 tsp pepper
1/3 tsp salt
oil for frying
Sauce
3 tbs butter
1/2 onion, chopped
2 cloves garlic, minced
1 red chili, seeded and cut diagonally
2 tbs tomato puree
1 tomato, seeded and diced
1/3 tsp salt
1 tbs sugar
1 tbs tapioca starch (mixed with 2 tbs water)
1 1/2 cup water
1/2 bouillon cube
1/2 cup green peas
METHOD
Omelette
- Combine and mix all ingredients in a bowl.
- Heat oil in pan.
- Cook the egg mixture and flip halfway until golden brown.
- Drain on paper towel and set aside.
Sauce
- Saute onion in butter until translucent.
- Add garlic and chili and stir for 30 seconds.
- Add tomato and stir for 30 seconds.
- Add chicken bouillon and tomato puree.
- Add salt, sugar and tapioca starch.
- Add water, cook and stir until sauce thickens.
- Add green peas, stir for another minute.
Serve by pouring sauce over the omelet.
©2020jeffkeasberry
