Foo Yong Hai

Foo Yong Hai, filled omelet

Foo Yong Hai, filled omelet

Originally this omelet should be filled with crab, but that’s not greatly available over here, so salty cooked ham will do the trick. This omelet is stuffed chock full of delicious filling and together with sweet and sour Foo Yong Hai sauce, a real treat.

This omelet is part of the rijsttafel-recipes.

Makes 1 very big omelet


150 gr. cooked Ham
3 Spring Onions
150 gr. Mushrooms
1/2 Red Onion
1/2 Paprika
A handful of Parsley, finely chopped

4 Eggs
Salt and Pepper

300 ml Foo Yong Hai sauce (see recipe: here)


– Chop the ham in 1 cm cubes.
– Wash all the vegetables and chop them finely.
– Heat some oil or butter in a frying pan and fry the ham and vegetables for 4 minutes. Add the parsley and season to taste with salt and pepper. Take out of the pan and put aside.

– Mix the eggs with some salt and pepper. Add to the frying pan and bake the eggs on a low heat until it sets.
– Spread the filling on one half of the omelet and flip over the other half of the egg.

Serve with the Foo Yong Hai sauce.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s