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Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.

Ingredients:

- 6 eggs

- 2 cloves of garlic, chopped -1/2 of an onion, chopped

- 50 grams of ground chicken

- 150 grams of shrimp, roughly chopped

- 1 tsp salt

- 1/8 tsp pepper

- 1 spring onion, sliced

- 1 carrot, brewed and sliced

- 5 pieces of cabbage, brewed and sliced

- Cooking oil

- 1 clove of garlic, chopped 

- 1/2 onion, sliced ​​2 tablespoons margarine 

- 1 red chili, seeds removed and sliced ​​lengthwise 

- 1 carrot, cut into matchsticks 1 leek, sliced ​​obliquely 

- 4 tablespoons tomato sauce 

- 3/4 tsp salt 

- 1/2 tsp sugar 

- 300 ml broth 

- 2 tsp sago flour 

- 2 tbsp water 

- 50 gram peas 

- 1/4 tsp lemon juice

How to Cook:

1. In a bowl, mix all the fuyunghai ingredients. Stir well. 

2. Heat a frying pan, pour enough oil. Add fuyunghai batter. Fry over low heat until cooked and the texture is quite dry.

3. Next make fuyunghai sauce. In Teflon, add margarine. Saute garlic and onion until fragrant. 

4. Enter the red chili, stir again until the chili wilted. Add carrots and onions. Stir well. 

5. Add tomato sauce, salt, and sugar. Pour the broth. Cook until boiling. 

6. Dissolve sago flour in water. Pour in the sauce and cook until it boils again. 

7. Add peas and lemon juice. Stir well. Turn off the stove. Lift. 

8. Prepare fuyunghai on a plate and drizzle with sauce. Fuyunghai chicken shrimp is ready to be served, enjoy it while it's warm.

source: https://www.kompas.com/food/read/2020/08/03/201000575/resep-fuyunghai-udang-ayam-tambah-sayur-makin-sehat?page=all