Fu Yung Hai (Egg Foo Young)

Fu Yung Hai (Egg Foo Young)


Fu Yung Hai (Egg Foo Young)

Anita Dieckhöfer
Fu Yung Hai is an omelette dish found in Chinese Indonesian. But the British Chinese and Chinese American communities refer to this dish as egg foo young. The omelette is usually made from the mixture of vegetables such as carrots and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. Despite is very popular in Indonesia as street-food (means you can easily find it in Chinese food seller along the street),  Fu yung hai is very simple to make.
Course Main Course
Cuisine Chinese, Indonesian Food
Servings 4 people



  • 6 pcs Eggs
  • 3 layers Cabbage (chopped)
  • 1 pcs Carrot (medium size, peeled and shredded)
  • 3 pcs Spring Onions (chopped)
  • 1 pcs Onion (medium size, chopped)
  • 12 pcs Prawns (medium size, peeled and chopped into small pieces)
  • 200 gr Chicken Fillet (chopped into small pieces)
  • 2 tbsp Wheat flour
  • 1 tbsp Tapioca flour
  • 1 tsp Salt
  • 1 tsp ground white pepper
  • 1 tsp Garlic powder
  • 1 tsp chicken powder
  • 1 tbsp Sesame oil
  • Cooking Oil

Ingredients for sauce:

  • 3 cloves Garlic (chopped)
  • 4 tbsp Peas
  • 1 pcs Onion (chopped)
  • 200 ml chicken broth or water
  • 2 tbsp Sugar
  • 1 tbsp Rice Vinegar
  • 4 tbsp Tomato sauce
  • 1 tbsp Cornstarch (dissolve it with a bit of water)
  • a pinch of Salt



  • Whisk the eggs and add Salt, ground white pepper, chicken powder, Garlic powder and Sesame oil. Whisk again until well blended. Add Prawns and Chicken Fillet, then mix it well. Add Cabbage, Carrot, Spring Onions and Onion. Stir again until all are mixed evenly. Finally add Wheat flour and Tapioca flour, then mix it well.
  • Heat the non-stick pan and add oil. Pour the egg mixture and cook until set and golden brown. Flip to cook the other side. I fried the egg mixture into 2 times fried so it wasn't too thick. Set aside
  • Heat the sauce pan and add bit of oil. Add Garlic and onion, then saute until fragant. Add chicken broth or water, and cook until boiling. Add Sugar, Rice Vinegar, Tomato sauce and a pinch of salt. Stir well for about 3 minutes. Then add cornstarch mixture and stir until it boils and thickens. Finally add the peas and stir again for 1 minute.
  • Prepare a plate and place the omelette on it. Pour the sauce on top.
    Believe me that this omelette will upgrade your standard for omelette. Enjoy with warm rice.

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