Fu Yung Hai has been a part of Indonesian Chinese (Peranakan) cuisine for centuries.  It was brought by Chinese migrants long before European settlements arrived in Nusantara. No wonder, the Dutch knows this dish the same as Indonesians do.  Many Indonesians cherish this food as a part of their childhood memory, including myself.

From its name, the dish should contain crab meat as Hai means Crab in Chinese (correct me if I’m wrong). However, people still label under the same name without crab as the meat.

The introducing of similar dish that is known as Egg Foo Young to the New World (Canada and US) was happening through Cantonese descendant immigrants.

This recipe was adapted from Indonesian Chinese cookbook by Cherry Hadibroto but I slightly changed the ingredients toward what I had in my fridge and pantry.

Let me know if you have tried this recipe at home and tag me on Instagram, Facebook, Pinterest or Twitter!  Terima Kasih, Thank You, Bedankt!

Willing to try different Indonesian Chinese recipes of Indonesia Eats? Check under Peranakan Food category!

Yield: 2-4

Fu Yung Hai: Crab Egg Foo Young

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Fu Yung Hai is a Peranakan (Indonesian Chinese) intake of Egg Foo Young. It was brought by Chinese migrants long before European settlements arrived in Nusantara. No wonder, the Dutch knows this dish as Fu Yung Hai as well..

From its name, the dish should contain crab meat as Hai means Crab in Chinese (correct me if I'm wrong). However, people still label under the same name without crab as the meat.

Egg foo young is a popular dish that you can find at many Chinese restaurants in Canada and US that brought the New World by Cantonese descendants.

This recipe was adapted from Indonesian Chinese cookbook by Cherry Hadibroto but I slightly changed the ingredients toward what I had in my fridge and pantry.

Ingredients

• 125 grams (1 can) crab meat
• 100 grams (3.5 oz) cooked bamboo shoots, julienned
• 3 cloves garlic, minced or 1 tablespoon garlic powder
• 3 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1/2 teaspoon ground white pepper
• 1/2 - 1 tablespoon rice flour or all purpose flour
• 4 eggs, beaten
• cooking oil to pan fried the omelet

Sauce

• 2 cloves garlic, crushed
• 50 grams (1.76 oz) thinly slices of onion
• 300 mL (1 1/4 cup) water
• 50 grams (1.76 oz) frozen peas, thawed
• 3 tablespoons tomato paste
• 2 tablespoons ketchup
• 1/2 teaspoon ground white pepper
• 1/4 - 1/2 teaspoon mushroom soy sauce
• 1 teaspoon canesugar
• 2 tablespoons cooking oil for stir-frying

Instructions

Crab Omelette

1. In a bowl, combine all crab omelette ingredients, except beaten eggs.
2. Heat up a wok or pan with oil at medium high heat.
3. Pour in beaten eggs into crab omelette mixture.
4. Once, the wok or pan is hot, turn the heat to low.
5. Pour omelet egg mixture into a hot pan. Make 2 omelettes from the mixture above.

Sauce:

1. Stir fry crushed garlics in a wok or pan with hot cooking oil until fragrant.
2. Stir in slices of onion until wilted.
3. Pour in water and the rest of ingredients; stir well.
4. Taste and see if you like the consistency. Correct the taste if you want a bit more sweeter or saltier.

Serve:

1. On a serving plate, place 2 omelettes and pour sauce over.
2. In Indonesia, this will be eaten with warm cooked rice.

Notes

Skip tapioca flour or corn starch mixture if you use tomato paste as I did.

If you don't have a tomato paste, just use ketchup and thicken the sauce with corn starch or tapioca flour mixture with water.

I also used mushroom soy sauce instead of just salt for the sauce.