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Foo Yong Tan Malaysian Style Recipe
Foo Yong Tan
Foo Yong Tan Recipe
Chinese Egg Dish
A simple Asian egg omelet that tastes as good as it looks, Foo Yong Tan is a dish that has as many aliases as a 50 year old con artist.
Some of the more common names are Foo Yong Hai, Foo Yung Egg, Egg Fu Yung, but this dish is most well known as the famous Egg Foo Yong in the US, a Dish that is sold in nearly every Chinese take out joint. In America this dish is usually served with a sauce. But in Malaysia they serve it with freshly sliced red chillies and a little bit of chilli padi in soya sauce.
The Traditional Recipe for Foo Yong Tan
Foo Yong Hai is made with eggs, vegetables and meat, shaped like the old fashioned egg omelet that we are all used to. In Malaysia its made a little differently, with only eggs and vegetables, fried very fluffy and shaped like a dome. This simple yet fantastic tasting dish will make your mouth water.
So lets get cracking, first we are going to need our ingredients.
Foo Yong Egg Ingredients
- 6 Eggs, Large
- 1 Carrot, Medium
- 1 Onion, Medium
- 100 gm Cabbage, White
- Pinch Salt, Sea
- Half Tablespoon Pepper, Black
- 3 Tablespoons Kikkoman Soya Sauce
- Olive Oil, For Frying
- Julienne your carrot, cabbage and onion.
- Now crack the eggs into a large bowl,. Add in the salt, pepper, and soya sauce and whisk vigorously until slightly foamy. I have seen some chefs pour in a little water to soften the eggs or they use milk if they want it a little creamier. I personally do neither and tend to use just eggs in my egg dishes.
- Heat a saucepan with some olive oil, throw in the onion and stir fry to a light brown then throw in the cabbage and carrot. Do not overcook the cabbage and carrots as you want them to be a little crisp after the dish is done. Add in the eggs and mix well, you have to be quick as you want the eggs to be fluffy and not come out too compact.
- This dish is best cooked in a wok over a very high heat, the trick to cooking a good Foo Yong Tan is timing and a quick hand.
In The Pan
Foo Yong Egg Variations
In most of the restaurants I have tried this dish, they pack the Foo Yong Tan into a bowl after cooking then flip the eggs onto a plate.
In one Chinese restaurant I had a very nice variation, what they did was add fresh red chilli and Chinese dried mushrooms. It totally changed the taste and made it a little spicy. I should warn you that in Malaysia there is a type of chilli (Chilli Padi) it is very small and extremely spicy. If you do order a spicy version of this dish, make sure you tell your waiter to not add chilli padi, but rather to use the large red chillies instead.
To make a nice fancy garnish.
Put fresh lettuce leaves on a plate and pop the Foo Yong Egg on top then julienne half a red chilli and some spring onions.
Get a bowl of water and put some ice cubes in it, throw in the julienne spring onions they should curl up beautifully, mix it with the chilli it will make a very nice garnish.
Serve with white rice and a couple of other stir fry dishes and you have an Asian style dinner that will rival the best restaurant. Its often the simplest dishes that taste the best.
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Copyright © 2013 by Ketage Veritas