Easy Peasy: Foe Yong Hai

Making Indonesian dishes from scratch is another thing that I am doing this year. There are so many mixes in the store to make these dishes but I rather make my own so I know what is in them. I am actually not sure if Foe Yong Hai is an Indonesian or Chinese dish but it is one of the most popular dish on the take out menu of the Chinese restaurants you see a lot here in the Netherlands. They also serve Indonesian and even Indian dishes so I never really know which one is which.

When I saw this easy recipe on Lekker en Simpel, I just knew we had to try it. And it tasted really good! is it exactly the same as the restaurant version? No it is not. But it was so good still! Surely less fatty and more healthy!

Foe Yong Hai (serves 2)

For the omelette:
- 3 eggs
- some milk
- 1 spring onion
- half a bell pepper
- 1 glove of garlic
- 250 gr mushrooms
- salt and pepper
- olive oil

For the sauce:
- 4 tbsp ketchup
- 1 tbsp ketjap
- 1 tsp of sugar
- 1 tbsp white wine vinegar (red wine vinegar works too, that is what we had at hand)
- some ginger syrup

Start with the sauce. Heat the ketchup, ketjap, vinegar and ginger syrup. As soom at it is warm, add the sugar. The sauce is done when the sugar is dissolved.

Cut all the veggies for the omelette in little pieces. Heat some oil in a pan and stir fry the veggies shortly. Meanwhile beat the eggs with a bit of milk and some salt and pepper. When the veggies have softened a bit, add the egg mixture to the pan. When the top has set, turn the omelette around, using a plate.

Serve the omelette with rice or noodles (bami) and the sauce.

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