Egg Foo Yong is a popular omelet dish during the 50's and 60's, it was on almost every Chinese America menu. The name comes from Cantonese language, it's a mainland Chinese recipe from Shanghai closely related to egg foo yong slice.
This omelet dish is actually very versatile and a quickie dish when you run of out idea what to cook. You can change the ingredients depending on what you have in the fridge. You can use chicken, turkey, pork, capsicum, coriander, long beans, french beans, tofu, mushroom, ham or any left over vegetables.
Egg Foo Yong ( serve 2 person )
Ingredients:-
2 large eggs
1 stick celery
1 stalk spring onion
1 handful bean sprout
3 to 4 water chestnuts - peel the skin and cut into small cube.
1/4 tsp pepper
Salt to taste
Dash of sesame oil
10 medium size prawns
1 cloves garlic
1/4 tsp pepper
1/2 tsp sugar
2 tsp Chinese wine
2 tsp light soya sauce
1/ Peel the prawn shell, wash and pat dry. Split the prawns lengthwise.
2/ Season with pepper, sugar, Chinese wine and light soya sauce.
3/ Heat up 1 tbsp of oil, stir fry the chopped garlic until golden brown.
4/ Add the prawn and stir fry for 3 to 4 mins. Keep aside.
1/ Cut the celery and half of the spring onion into chunk. The other half spring onion cut 1 inch lengthwise ( reserve for the gravy). Remove the bean sprout tail, wash and drain dry. Reserve a little bit of celery, bean sprout to cook the egg foo yong gravy.
2/ Beat one egg lightly with dash of pepper, pinch of salt and dash of sesame oil. Heat up the small wok with 1/2 tbsp oil, pour 3/4 of the beaten egg into wok. Reduce the heat to medium.
3/ Sprinkle some celery and spring onion. Add 3 to 4 prawns and some bean sprout. Pour the remaining 1/4 beaten egg on top the vegetable. Cook till the egg puff up and golden brown then flip the omelet and cook the other side till golden brown. You can add more ingredients if you like. I omit the water chestnut cos no fresh chestnut in the market.
The egg foo yong is a delicious dish and sure can get your family out of the egg doldrums.
It's a healthy and perfect omelet for breakfast, lunch or dinner.
Serve egg foo yong with gravy, its a great way to mix things up when egg boredom set in.
Or you can serve egg foo yong with my favorite killer dipping sauce for extra kick.
Addictive killer Dipping Sauce (Credit to my crazy buddy )
A handful of bird eye chili
5 shallots - slice thinly
5 cloves garlic - slice thinly
1/ Heat up oil, deep fry the garlic and shallot separately until golden brown. Dish out and keep aside.
2/ Deep fry the bird eyes chili, make sure you cover the wok immediately to prevent oil and chili "explode" all over your kitchen. Fry the bird eyes chili until "explosion sound" stop, about 5 to 8 mins. Drain the chili and keep aside.
3/ Remove some of the oil from the wok. I use about 1 tbsp oil, add 2 tbsp dark caramel sauce, 3 to 4 tsp sugar, 1 tbsp light soya sauce, 1/4 cup vinegar, bring to boil. Adjust the sweet and sour taste to your liking. Cool completely.
4/ Mix the sauce to the chili, garlic and shallot and store in sterilize glass bottle with cap. For best result marinate for 1 to 2 days and enjoy this addictive dipping sauce with any dishes.
5/ Do not chill this dipping sauce in the fridge.
For the egg foo yong gravy.......
1/ Heat up 2 tsp of oil, stir fry 1 tsp of chopped garlic.
2/ Add the cooked prawn, celery, spring onion, bean sprout. Give a quick stir, add 1/4 bowl water.
3/ Add salt, oyster sauce, pepper, dash of sesame oil, Chinese cooking wine to taste.
4/ Thicken the gravy with corn starch mixture. (Mix 1/2 tsp corn starch with little bit of water.)
For a change you can also make egg foo yong sandwich. Add dill pickles, salad, slice tomato, chili sauce and enjoy!!
Today's Dessert Pineapple Coconut Tart.
This recipe make about 12 to 15 tart shells.
1/ Sieve the flour, custard powder, icing sugar and milk powder. Cut the butter into small cubes.
2/ Rub the butter with flour using your finger tips to resemble breadcrumbs. Add 1/2 an egg and mix well.
3/ Knead lightly to form a dough. Do not over knead or else the pastry will shrink and taste rubbery.
Aluminium tart mould, you can use it for any mini tart or cupcakes. For cupcake you need to put cupcake liner.
4/ Roll the dough to 1/4 inch thick and cut with a 2.5inch round ring cutter. Gently press the pastry on the aluminum pastry cup, trim off the excess. Use a fork to prick several holes, do not prick thru the pastry.
Below is my round ring cutter.
Bake the pastry casing in pre heat oven at 180 deg c for 10 mins.
1/ Melt the butter, add sugar and stir till sugar melt. Remove from stove. Add the beaten egg and flour, mix till flour is well blend.
2/ Add chop pineapple, coconut and vanilla extract in rum. Mix well.
Note: If you like, you can add extra pineapple.
3/ Scoop the pineapple coconut filling till 3/4 full and bake the tarts at 180 deg c for 20 to 25 mins until the filling set. If you like you can bake it a little longer 30 mins. Cool slightly and remove the tarts from the aluminum pastry cup.
4/ Toast 2 tbsp of fresh grated coconut in a non stick wok for several minutes. ( optional )
5/ Sprinkle some toasted coconut on top the tarts and enjoy with iced coffee. The toasted coconut add extra flavor to the tart.
This oh la la pineapple coconut tart is another killer dessert. Eat 2 pieces might not split your waistline but no guarantee for 4 pieces.
Bite one mouthful and chew the luscious tart slowly to enjoy aromatic taste.
What's not to love in this amazing pineapple and coconut combo.
A great dessert to please everyone's palate.
Another day, another blessing.
