Today is Father's Day! I made Crab Foo Yong for breakfast. There are many variations of this recipe. Also the presentation. But this one I made is quick and easy. Try it!
INGREDIENTS:
For the sauce:
1 t Oyster sauce
2 t Soy sauce
1 t Sesame oil
1 t Cornstarch
1/2 cup Water
1/2 t Sugar
For the Foo Yong
1/2 cup Crab meat (you may also use canned crab meat, just strain
and save the water for use in sauce)
4 large Eggs, beaten
1/4 cup Green bell peppers, (cut into strips)
1/2 cup Bean sprouts (optional)
1/4 cup Onions (cut into strips)
1/4 cup Spring onions (chopped finely)
1 t Flour
1 t Rock salt
1/2 t Freshly cracked black peppers
1 t Garlic (minced)
1/2 t Sesame oil
1 T Cooking oil (for sauteing)
2 T Cooking oil (for frying the foo yong)
How to Cook:
Sauce:
1. In a small bowl, combine the oyster sauce, sesame oil, sugar, cornstarch, and soy sauce. Mix well and set aside.
2. In a small sauce pan, boil the water.
3. Pour the combined mixture in number 1 to the boiling water and mix continuously with the aid of a spatula.
4. Heat until the sauce thickens to consistency. Set aside.
Omelette:
First cook the filling:
1. Heat 1 T of cooking oil in a skillet and saute the onion and garlic until fragrant.
2. Add the bell peppers and continue to saute until fragrant.
3. Add in the bean sprouts and continue cooking for a few seconds.
4. Add the crab meat and mix well.
5. Set aside for mixing into the scrambled eggs.
Scrambled eggs:
1. Into the bowl with scrambled eggs, add in the black pepper, salt, flour, spring onions and sesame oil.
2. Add the cooked filling mixture.
3. Mix well.
4. Heat 2 T of cooking oil in a non stick pan just near smoke point.
5. Fry the omelette mixture until well done.
6. Flip to cook the other side.
7. Transfer to serving plant.
8. Pour the sauce over the foo yong.
9. Serve and enjoy.
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