Ingredients Fu Yung Hay

• 4 – 5 eggs
• 1 can of bambu strips
• large carrot
• handful of peas
• handful of fresh chives
• 4 spring onions
• 6 branches of leaf celery
• 2 tablespoons of kecap asin
• salt and peper
• butter
• oil

Ingredients Sweet and Sour Saus

• 1 can of tomato paste
• 200 ml water (0.8 cup water)
• 1.5 tablespoons white vinegar
• 2 pieces of ginger
• 2 teaspoons sugar
• Salt to taste
• 3 – 4 teaspoons potato starch, mixed with a little water

Tools needed

• Mixing bowl
• whisk or fork
• cutting board
• knife
• frying pan
• saus pan
• Glass baking dish

How to make the saus

Mix tomato paste and water in a saucepan and heat. Add vinegar and ginger, then bring to a boil. Season with salt and stir in potato starch to thicken. Let it cool. Saus can be refrigerated for 2 days.

How to make Fu Yung Hay

Wash all the vegetables. Peel skin of the carrot and chop it into small cubes. Chop up the chives. Crack the eggs in a mixing bowl and wisk until it’s one smooth yellow egg batter. Add the chopped up vegetables in the bowl. Add some salt and peper to taste and also some kecap asin. Mix the egg batter well.

Heat oil and butter in a frying pan. Put some of the batter in the frying pan and fry until cooked through. Place the cooked through fried egg mix in the glass baking dish. Repeat this until all the mixing bowl is empty. You should end up with about 4 – 5 fried eggs.

Drown the fried eggs with the sweet and sour saus.