From My Kitchen to Yours .....
Ingredients 1 can black-eyed peas 1/2 english cucumber 1/4 cup finely chopped red onion 2 medium tomatoes, seeded and chopped 1 medium jalapeño pepper, finely chopped 1/2 cup chopped fresh cilantro if available 2 cloves garlic, minced 1/4 cup fresh lemon juice (about 2 large …
I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I found out that “hai” means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.
Ingredients
6 eggs
4 skinless boneless chicken thighs
2 leeks
1 tray of mushrooms
1/2 tsp salt
3/4 tsp pepper
For the foo young hai sauce:
4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
1 cup of tomato ketchup
1/3 cup of sugar
6 tbsp ketjap manis (sweet soya sauce)
2 tsp ginger
2 cups cooked rice.
Instructions
1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
2. Shredd the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
3. Now it’s time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposide over the meat vegatable mixture. Put the omelet on some cooked rice and pour the babi pangang sauce over your omelet.
*Arrisje’s Recipe Card. Right Click on the picture below, save to your hard drive and print as a 4×6 picture*
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Ingredients 2 chicken breast 2 tbsp chicken base enough water to cover the chicken 2 cans white northern beans 1 can drained diced tomatoes 1 can of diced green chiles 1 chopped onion 1 tbsp crushed garlic 1 tbsp olive oil 1/2 tsp oregano 1/2 …
Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.
The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.
