This super-easy egg dish is probably known to most of us — probably invented by some innovative housewife who wanted to use up the vegetables and meat in her refrigerator 😊. Very easy to make and comes together quickly. There’s no hard-and-fast rule for making this, but it’s good to follow some guidelines: it’s a basic fried egg omelette with some vegetables and protein tossed in, plus some flour to bind it all together.
This dish is on almost every menu in old-fashioned Chinese restaurants in Jakarta, served with a sweet and sour tomato sauce. Fried till the outside is crisp while the inside stays soft, it’s normally served with white rice. Do try this recipe 😊
Ingredients
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped cabbage
- ¼ cup finely chopped spring onions
- 100 gms very finely minced chicken
- 50 gms minced prawns
- 3 eggs
- 4 heaped tbsp cornflour
- 2 heaped tbsp maida (flour)
- 1.5 tsp salt
- 1 tsp chicken seasoning
- 1 tsp black pepper powder
- ¼ tsp msg or sugar
- (I added finely chopped bird’s eye chillies for an extra punch)
Method
- Mix all of the above together in a bowl.
- Heat about 400ml of oil in a wok or frying pan. On medium heat, pour in half the egg batter, splashing oil on it continuously (as we do for pooris). Let it cook on one side till crisp, then gently turn over and fry till crisp on the other side (I used two spatulas to do this gently).
- Put onto a platter and cut into wedges or squares.
- Pour the hot sauce on it. Serve with rice for a complete meal, or just as a starter.
Sauce
Blanch 3 tomatoes, blend in a mixer, and strain.
- Heat about 2 tbsp of butter. Add 1 sliced onion and 2 tsp minced garlic, and 2 tsp sugar. Sauté till the onions become limp.
- Add about 1/3 cup boiled green peas (I used frozen).
- Pour in the tomato purée, season with salt to taste and ½ tsp pepper. Add about 2 tbsp tomato ketchup, ¼ cup water, and 1 tsp vinegar.
- Check the seasoning and add a little cornflour slurry to slightly thicken the sauce — it should be sweet and sour, so adjust seasoning as needed.
This recipe is for 2 fuyunghai — enough for 4 people 😊
