Fuyunghai

 

fuyunghaismall.jpg

original recipe by: sedap sekejap, modified by me.

I had about 26 eggs in my kitchen =), before I made this dish. No, there was no sale on eggs in the nearest grocery stores. It was just me stocking up on flour, sugar, and eggs. Just in case, I have a sudden urge to bake a cake. Life as a graduate student is pretty unpredictable you know. Sometimes when you are so stuck with what you are trying to do, you just want to do something else to release the tension. Releasing tension for me means cooking and eating. Yes, the latter may have a greater factor than the former.

So I have all these wonderful chicken eggs in my kitchen. So I decided to make a chinese dish called fuyunghai. I am pretty sure it has been severely modified by the Indonesian, leaving us a perfect example of fusion cookint at its best.

Enjoy!
Ingredients: (Lihat kebawah untuk resep dalam Bahasa Indonesia)
4 duck eggs (I substitued it for 5 chicken eggs)
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 green onion, chopped
100 gr peeled shrimp, cut into small pieces
1/2 onion, minced.
2 cabbage leaves, chopped

sauce:
2 tbs margarine
1 clove of garlic, bruised.
1 chillie, cut into two
1 cm ginger, mashed.
2 carrot, cut into the shape of little sticks
1 green onion, chopped
250 stock
2 tbs ketchup
2 tbs chillie sauce (I used sambal oelek. Since it is already salted, I did not add anymore salt)
1/4 tsp vinegar
1 tsp sugar
1/8 tsp salt
2 tbs maizena (dissolved with 2 tbs of water)

Direction:
How to make the omellete:
Combine all ingredients.
Heat up a pan with considerable amount of oil in it. Fry the eggs mixture like when you fry an omellete. You can divide the mixture into 3 to 4 parts.

How to make the sauce:
saute the garlic in the margarine until the smell intensifies.
Add in the ginger and chillie.
Add in the carrot and green onion. Keep stirring until they are half-cooked.
Pour in the rest of the ingredients. Bring it into a boiling point.

BAHAN : (Scroll upwards for English)
4 butir telur bebek, kocok lepas (Saya pake 5 telur ayam)
2 siung bawang putih, cincang halus
1/2 sendok teh garam
1/4 sendok teh merica bubuk
1 batang daun bawang, diiris halus
100 gram udang kupas, dicincang
1/2 buah bawang bombay, cincang halus
2 lembar kol, iris tipis

BAHAN SAUS:
2 sendok makan margarin
1 siung bawang putih, dimemarkan
1 buah cabai merah buang biji lalu iris panjang
1 cm jahe, dicincang halus
2 buah wortel, potong korek api
1 batang daun bawang, iris halus
250 ml kaldu
2 sendok makan saus tomat
2 sendok makan saus cabai (saya pakai sambal oelek, garam tidak ditambah lagi)
1/4 sendok teh cuka
1/8 sendok teh garam
1 sendok teh gula pasir
2 sendok teh tepung kanji dilarutkan dalam 2 sendok makan air
50 gram kacang polong

Cara Membuat:
Aduk telur, bawang putih, garam, merica, bawang bombay, udang, daging kepiting, dan daun bawang.
Panaskan minyak dalam wajan lalu tuang 2 sendok sayur campuran bahan. Goreng sampai kering dan matang.
Buat saus, tumis bawang putih dalam margarin sampai harum lalu tambahkan cabai dan jahe. Aduk sampai cabai layu.
Masukkan wortel dan daun bawang. Aduk sampai setengah matang. Tuangkan saus tomat, saus cabai, cuka, garam, dan gula pasir. Aduk-aduk lalu tambahkan kaldu. Aduk sampai mendidih lalu tuangkan larutan kanji. Biarkan hingga mendidih kembali. Masukkan kacang polong. Aduk sebentar lalu angkat.
Sajikan telur dengan sausnya.

4 Responses to “Fuyunghai”

  1. CaféT Says:

    Mmm… Egg foo young from Indonesia.

    Better than cupcakes, for sure. :)

  2. shashakoe Says:

    hey where’s your beef stew?

  3. CaféT Says:

    Still a draft. I’m lazy, not to mention the need to type other things. Someday. :b

  4. thekids Says:

    kayaknya enak ya !!! kirim dong poltek padang

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