Welcome to another great tasting recipe! This post will be about the world famous fu yung hai, very commonly served at Chinese restaurants. It might surprise you that this dish is also quite common in Indonesia, where this specific recipe is inspired from.
To make fu yung hai, simply make the sauce in a frying pan. Fry some omelette and serve with the sauce generously dumped on top of the omelette. Delicious!
What is fu yung hai?
The term fu yung hai specifically refers to the omelette like dish. The omelette is covered in a kind of gravy and filled with various ingredients. Also called egg foo young, no direct translation to English can be made.
It is the preparation, ingredients and spices that make the fu yung hai differ from ordinary omelette.
I made my own version of the omelette and tried to keep the gravy traditionally Indonesian. I believe this is where most of the taste come from, the insides of the omelette really only contribute to the structure of the bite.
The flavor of the dish turned out great for me, let’s see how to make fu yung hai!
Step 1: Choose the ingredients
Fu yung hai
- 8 eggs
- 1 zucchini
- 2 cloves of garlic
- 1 onion
- 50 g butter
Fu yung hai sauce
- 70 g tomato paste
- 200 ml water
- 25 ml white vinegar
- 3 tsp (brown) sugar
- 2 slices of ginger
- 150 g peas
- salt to taste
- 3 tsp potato- or corn starch
- Choose the ingredients
- Make fu yung hai sauce
- Chop and fry the vegetables
- Fry the omelette
- Serve and enjoy fu yung hai
What to consider when choosing ingredients
To start with the omelette ingredients, the mentioned list is simply some of my favorite vegetables to add to an omelette. I wanted to stay with a vegetarian variant of the recipe so I just added quite some vegetables.
I would say go for whatever you feel like, stay with garlic and onion as a base and don’t skip on the butter! It makes the omelette so much more nice (that goes for eggs in general). I can recommend adding mushrooms, tomatoes, or go for meats or seafood if you feel like it.
For the fu yung hai sauce, I would not deviate too much. Just to stay with the authentic way of making a fu yung hai. Maybe add more or less sugar to play with the sweetness of the flavor. Or add more or less peas for the structure of the sauce.
What you can also do in general is add more or less sauce by altering all of the ingredients quantities. In my opnion the sauce is already quite a lot to eat with an omelette!
Like always, follow my recipe list or create your own. I can recommend playing around every once in a while to see what happens and learn from it! Let’s continue with the steps on how to make fu yung hai!
Step 2: Make fu yung hai sauce
The fu yung hai sauce basically is a sweet tomato sauce, thickened by the starch that is used. Let’s start by adding the tomato paste to a frying pan, without any oil but spread out, and set the heat to medium. We want to lightly expose the paste to heat, this will remove the bitter taste. After doing this for a short period, add the 200 ml of water and stir.
After the water and tomato past are mixed, add the ginger, vinegar, sugar and salt. Stir and let it cook for a few minutes.
It’s time to add the peas and the starch. Water the starch down using a little bit of water. Stir well and give the starch time to integrate.
That’s it! Super easy, add aditional spices you might like and keep in mind you can save this sauce for 2 days when refrigerated. You can do this step well in advance of the next one.
Step 3: Chop and fry the vegetables
Moving on to the omelette, start by cutting the vegetables you want to use. In my case start by cutting the zucchini very thin and frying on high heat.
Use only a little bit of oil and some salt, the salt will soak up released moisture from the zucchini. The zucchini will soak up the oil so don’t bother using a lot.
You can reuse the same frying pan without the need to clean it very thoroughly (saving flavors).
The zucchini needs a lot of heat to become tender. Use the highest heat setting you have, the zucchini will be hard to burn but always be careful of course. In the meantime you can cut the garlic and onion finely.
Only add the garlic and onion after turning down the heat, when the zucchini is cooked (5~10 min). Note that the garlic is small sized, making it more vulnerable to burning.
Stir well and let the garlic and onion cook for a few minutes the pan should still be very hot so it shouldn’t take long to cook.
Step 4: Fry the omelette
When it’s time to add the egg, put the heat on low. Frying eggs slowly keeps them tender! Add the 50 g of butter to the pan and let it slowly melt. When molten add the eggs one by one.
Be sure that the pan has cooled a bit, you don’t want the eggs to immediately go white after touching the pan. If this is the case remove the pan from the heat before continuing. Stir well after the last egg is added and let the omelette sit until cooked completely.
If the top takes a long time to solidify, you can try to flip the omelette. This is quite a delicate process as you are working with 8 eggs, try it if you dare! The omelette is now finished and ready to be topped with fu yung hai sauce!
Step 5: Serve and enjoy fu yung hai!
Now that both components are done, you are ready to serve! Rip up or cut the omelette and put in a bowl to hold the sauce. Ensure both the omelette and sauce are hot and drip the sauce on top of the omelette pieces. You can also layer the omelette and put sauce in between.
Congratulations on making fu yung hai! You should have a great tasting dish to eat with rice, noodles, in a wrap, on a sandwich. I recommend combining this dish with the following:
Add some rice:
And sambal! (of course)
I hope you like this recipe, let me know what you think and please leave a rating!
Q: What is Fu Yung Hai in English?
A: Fu Yung Hai is a Chinese omelette dish. It is also known as “egg foo young”.
Q: What does Foo Yung mean in Chinese?
A: Foo Yung literally translates to “fluffy cloud” in Chinese.
Q: What is the translation of Fu Yung?
A: Fu Yung means “fluffy cloud” in Chinese.
Q: What is the difference between Foo Yung and Omelette?
A: The main difference between Foo Yung and an Omelette is that Foo Yung contains additional ingredients such as vegetables, proteins, and other seasonings which are added to the egg mixture before it is cooked. This makes it more similar to a stir-fry than a traditional omelette.
Q: What is Fu Yung Hai?
A: Fu Yung Hai (or Egg Foo Young) is an omelette-like dish that originated in China. It consists of an egg mixture with vegetables, proteins, and spices that are added prior to cooking. The resulting dish resembles a pancake or omelette.
Q: What does Fu Yung mean?
A: Fu Yung translates to “fluffy cloud” in Chinese.