Eggs Foo-yung [Fuyong Hai]

This recipe is called furong dan, or Egg Foo-yung. In the Netherlands, this is one of the most popular dishes from the 'Chinese' restaurant (called Fuyong Hai), but then it is served omelette-style flipped over in a sweet and sour thick sauce. For this version, you need: 200 grams egg (must be 4 or 5 eggs), spring onions (10 grams), cut into julienne strips, bamboo shoots (125 grams), cut into julienne strips (you can buy bamboo shoots canned, and often they are already cut into strips. This is easy, but I am sure bamboo chunks, cut on the spot, are tastier), soaked dried shiitake mushrooms (15 grams), cut into strips, and ham and/or charsiu meat (25 grams), cut into strips.

If you can't get charsiu meat, you could probably leave it out, or use bacon or something. Also, you need: MSG 10 grams, a little bit of white pepper, 10 grams of salt, and a teaspoon of sesame oil. How to prepare: cut bamboo shoots, spring onions and other ingredients into strips. Heat water and blanch the bamboo shoots briefly. Fry shiitake and strips of chashiu meat seperately in some oil, take out when done. Mix the eggs and add salt and pepper, MSG, ham strips and spring onions, also add the shiitake and ham strips (plus charsiu strips), stir to combine. Also, add a little bit of sesame oil.


Heat oil in pan and fry half of the egg mixture, when it starts to set, take it out and put it in with the remaining egg mixture, stir to combine. Then, add a tablespoon of oil in the wok and put everything back in the pan. Use a slow fire, leave to set. Take out and cut into eight wedges. Put prettily on a plate. Please note, the fire of this dish shouldn't be hot, just a slow fire will do.... chef: Huang Woxuan