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This delicious Indonesian Foo Young Hai sauce fits very well with egg dishes.

Foo Yong Hai saus, een indonesische saus die heel goed bij eiergerechten past. Bereid door de Happy Chief Cook.

Servings: 4.
Preparation Time: 10 minutes.
Makes: 10 oz.


0.2 liter chicken bouillon (possibly from a tablet),
4 tablespoons tomato ketchup,
1 tablespoon white caster sugar,
2 tablespoons soy sauce,
1 teaspoon djahe (ginger powder),
1 tablespoon cornstarch,
2 tablespoons water.

Additional ingredients:

1 pinch laos,
0.5 to 1 teaspoon sambal oelek.


Bring the broth to a boil.
Add the tomato ketchup, white caster sugar, soy sauce and djahe.
Leave everything, stirring all the time, 2 to 3 minutes, gently boil.

Mix the cornstarch with 2 tablespoons cold water.Stir the mixture into the sauce and bring it to boillingpoint.
Let it boil for a few seconds, put then the fire off.


Stir together with the cornstarch mixture into the sauce, 1 pinch of Laos and / or add 0.5 to 1 teaspoon sambal oelek to it.
The sauce can be frozen with the understanding that only after thawing is bound with cornstarch.


Added May 28, 2010.