Foo yung hai in sweet sour sauce
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
20 min (COOK TIME: 20 min)
Medium
Ingredients
For the omelette:
-
2
cups
cabbage
(finely shredded)
-
3
spring onions
(finely chopped)
-
1/4
brown onion
(finely diced)
-
1
celery
(finely shredded)
-
3
garlic
(finely chopped)
-
100
g
chicken thigh
(finely diced)
-
200
g
prawns
(finely diced)
-
1
can of crab meat
-
salt & white pepper
-
tsp
½chicken salt
-
4
eggs
-
2-3
tbsp
of flour
-
Vegetable oil
For the sauce:
-
cup
¼Mutti Passata
-
cup
½Mutti Polpa Finely Chopped Tomatoes
-
cup
¼water
-
2
tbsp
of Kecap Manis
-
cup
½peas
-
2
tablespoons
tbsp of tapioca flour mix with 4of water
-
Salt & White pepper
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Foo yung hai in sweet sour sauce: Method
- Heat 3 tablespoons oil in a pan and sauté garlic until fragrant then add the onion.
- Add the chicken and prawns until cooked through, then add the crab meat.
- Once the meat is cooked through, stir through cabbage, spring onions and celery then cook for further for about 5 minutes. Season with salt and white pepper
- In a large bowl, mix the meat and vegetable mixture with the eggs and add chicken salt.
- Mix in flour and season with salt and white pepper.
- Heat 2 tablespoons oil in a pan, stir in the egg mixture and cook until set and golden brown. Flip to cook the other side.
- To make the sweet and sour sauce. Mix together the Mutti Passata and the Mutti Polpa in a heated saucepan.
- Once the sauce comes to a gentle simmer add water and kecap manis. Mix well until well combined.
- Pour in the peas and cook for about 3 minutes. Season with salt and white pepper.
- Finish by adding the tapioca flour mixture and take it off the heat when the sauce is thickened.
- To serve, pour the tomato-based sauce generously over the hot Foo Yung Hai Serve with a bowl of steamy fragrant jasmine rice and garnish with finely sliced spring onion.
