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DutchFOO YOUNG HAI (Chinese omelet with crab)

Dishes with eggs.

Eggs are belonging in south-east Asia to the cheapest food.
People in this part of the world eat many more eggs than we do.
Eggs are in the form of many omelets prepared.
In Indonesia, are many hard boiled eggs in spicy sauces processed.

Foo Young Hai, with sauce, white rice, fried onions (bawang goreng) and pickled tjampoer. Prepared by the Happy Chief Cook.

Foo Young Hai, with sauce, white rice, fried onions (bawang goreng) and pickled tjampoer.

Servings: 2.
Preparation time: 20 minutes.


120 grams crab (from a can or frozen),
1 medium leek,
125 grams mushrooms,
2 tablespoons peanut oil,
1 tablespoon finely chopped celery,
4 free-range eggs xl,
4-season pepper,
0.3 liters Foo Young Hai sauce.

Additional ingredients:

2 tablespoons Bawang goreng (fried onions)
pickled tjampoer,
white rice.


Let the frozen crab thaw or let drain well the crab from a can.
Remove the cartilaginous parts and possibly other impurities.
Divide the crab into small pieces.

Make the leek clean and cut it into narrow rings.
Cut the mushrooms into thin slices.
Heat 2 tablespoons peanut oil and sauté the leek rings in there for 2 minutes.
Add the mushrooms and sauté everything under constant stirring, for 2 minutes more.
Spoon the crab through.
Keep everything then hot.

Beat the eggs in a separate bowl.
Add some salt and 4-seasonpepper.
Then stir the celery leaf through.

Pour the egg mixture into the fruit-crab mixture in the pan.
Stir together well.
Temper the heat source and let the omelet then bake until the surface begins to solidify.

Turn the omelet and cook gently for 1 minutes.

Let the omelet then sliding to a heated plate.
Pour some of the sauce over the omelet and serve the rest of it in a sauce bowl.


Sprinkle 2 tablespoons fried onions (Bawang Goreng) over the dish.
Serve it with dry cooked white rice and pickled bean sprouts or pickled tjampoer.

The crab meat for the omelet can be replaced very well by the same amount of fresh peeled shrimp or equal parts, into small pieces, cooked ham and cooked chicken.


Added May 14, 2010.