DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Egg Foo Yong (芙蓉蛋)

For as far as I can remember, when we were staying in Kuala Lumpur, each time we ate at Chinese restaurants with my brother-in-law, he will order Egg Foo Yong. Up till today, I’ve always wondered why… But I guess it may be his favourite food.

The ingredients for this dish is so versatile that you can add in ingredients of your choice.  You can either make it into a vegetarian dish by omitting all the meat or you can add in as many of your favourite ingredients to make a nutritious and delicious dish.

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Serves 4 to 5 persons

Ingredients

4 large eggs

2 stalks of spring onions, cut into 1 inch long

½ red onion, sliced thinly

100g barbeque pork (char siew) homemade or store bought

10 prawns, deshelled and deveined

1 shitake mushroom, soaked and diced

3 tablespoons of oil

 

Seasoning:

1½ tablespoons light soy sauce

1 teaspoon sesame oil

¼ teaspoon cornflour

Pinches of salt

 

Method:

  1. Heat up the oil in a pan.
  2. Lightly pan-fry the prawns. Remove and set aside.
  3. Add in the onions and the mushroom. Sauté them. Then remove and set aside.
  4. Add in the BBQ pork and warm it up. Remove and set aside.
  5. Whisk eggs and seasonings in a bowl.
  6. Add in the spring onions, mushrooms, prawns, BBQ pork, and red onions into the egg mixture. Combine well.
  7. Heat up the oil in the wok/pan.
  8. Pour in the egg mixture.
  9. Fry on medium-low heat until the bottom starts browning and the eggs appears to be setting.
  10. Try to lift and flip the omelette over. Let it fry till it is browned evenly.
  11. Once it is done, transfer the omelette into a serving plate. Serve immediately.

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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