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Sunday, May 25, 2014

Egg Foo Yung

Egg Foo Yung is a Chinese inspired Cavitenean dish made of scrambled eggs then filled in between with patola and crabmeat topped with brown sauce.

8 eggs
1 large patola, sliced
1 cup crabmeat or more
1 small onion, sliced

2 tbsp cornstarch
2 tbsp sugar
6 tsp soy sauce
1 cup water

Beat eggs well. Fry 2 eggs at a time like ordinary scrambled egg.  Set aside. 
Saute onions. Add crabmeat and patola. Salt and pepper to taste. Let simmer until cooked.
Place fried scrambled egg at the bottom of a plate. Fill with fillings then topped again with another scrambled egg. 

For sauce:
Mix all sauce ingredients together and cook, stirring, until thickened. Serve over the egg foo yung.

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