Fuyunghai / Egg Foo Young (Omelette with Sweet and Sour Sauce)


Egg foo young or omelette with sweet and sour sauce or also known as fuyunghai in Indonesia is a well known Chinese food dish in my home town. Some said it is included as one of the top 10 most famous Chinese dish in Indonesia.  We can find many restaurants (and not just Chinese food restaurants) selling this dish especially in big cities in Indonesia. I even found fuyunghai in the menu in a Vietnamese restaurant near my office when I was still working back then. I read that it was brought many years ago to Indonesia by the Chinese merchants who introduced this dish for the first time.

Originally, fuyunghai used crab meet or pork, but since crab meat is expensive and most of Indonesian people do not eat pork, so I believe there has been some adjustments since the dish first came to Indonesia.


I remember so well that my mom cooked this dish quite often since we were small kids. Even though fuyunghai should consist of vegetables and meat, she sometimes only used cabbages in the egg mixture and pan fried the egg. We sometimes ate this without making the sauce too (especially for quick breakfast), and so I added chili sauce on top of my egg patty and eat with rice. But if she served this for dinner, she will add pork, shrimps, cabbage, and spring onion and made lots of spicy thick sauce with julienne carrots and diced tomatoes (she always had to put so many vegetables inside this dish).


I started to cook this dish on my own when my son started to like eggs. Yes, he didn’t like eggs at all when he was smaller. He used too when he was a toddler, then suddenly during his school years up to primary 1 he refused to eat eggs (no matter how we cooked it), and then suddenly he liked eggs again and now is a big fan of my crispy and salty scrambled eggs.

At first, he could only eat this dish without the sauce, as he hated anything that has to do with tomato and tomato sauce. But since 6 months ago, I started giving him the sauce in small portion and he didn’t refused, and now he could finish all the eggs with lots of sauce on top of it. So, his taste buds change and he is now okay with tomato and tomato sauce. And what about the daddy? Well, he’s a big fan of eggs so no need to explain more about how crazy he is with fuyunghai.


*This recipe is for 4 persons*

For the sauce:


  1. 1 large onion, cut into thin slices
  2. 2 tbsp cooking oil
  3. 5 garlic, minced
  4. 1 medium tomato, diced  (optional)
  5. 4 tbsp ketchup
  6. 600 ml water or chicken broth
  7. 1 tsp salt, or to taste
  8. 5 tbsp sugar, or to taste
  9. 2 tbsp corn starch, add 5 to 6 tbsp of water and stir until there are no lumps
  10. 1 handful of frozen peas
  11. 1 carrot, julienne


  1. Heat the pan with 2 tbsp of cooking oil, add large onion and stir fry until fragrant
  2. Add minced garlic and stir fry until aromatic
  3. Add tomato and cook for another 2 minutes while stirring and pressing the diced tomatoes to the bottom of the pan
  4. Add carrot and tomato sauce, mix well
  5. Add water, salt, and sugar
  6. Cook until the sauce boils and carrots are thoroughly cooked
  7. Add frozen peas, cook for about 1 minute
  8. Add the corn starch, quickly stir, and then bring to boil
  9. Turn off the heat and set aside the sauce

For the omelette:


  1. 4 eggs, beaten
  2. 3 tbsp corn starch
  3. 100 gr chicken fillet and 30 gr shrimps, mince together
  4. 5 minced garlic
  5. 200 gr cabbage, cut into fine strips
  6. 1 carrot, grated
  7. 10 spring onion, minced
  8. 10 coriander leaves, minced. This is optional but I love the smell of coriander, so I add this when I have these in my fridge
  9. 1 tbsp fish sauce
  10. 1 tsp sesame oil
  11. 1 tsp salt, or to taste
  12. 2 tbsp cooking oil


  1. Heat the pan with 2 tbsp of cooking oil, then add garlic and stir fry until aromatic
  2. Add minced chicken and shrimps and cook until they change color
  3. Add shredded cabbage, minced spring onion,  and grated carrot
  4. Season with salt, fish sauce, and sesame oil. Mix well and cook for about 2 minutes (until half cooked and when the cabbages are still crispy. We will cook the vegetables again together with the eggs, so do not overcook the vegetables in this step)
  5. Turn off the heat and add coriander leaves. Mix well
  6. Combine the eggs with 3 tbsp of corn starch in a bowl and stir until smooth. Add little water if there are still lumps
  7. Add the vegetables and chicken mixture into the bowl and mix well

How to make omelette:

There are two ways of cooking this omelette:

  1. Pan fried. My mom used to just pan fry the eggs mixture. It will only give crunchy texture on the edges but not in the center of the patty, but it is healthier since it is less oily. If using a non stick pan, I usually only need to cover the bottom of the pan with oil. The taste is also good (but once again, do not expect for crunchy patty), and so far I’ve been cooking the egg this way and no one complains
  2. Deep fried. This will result in crispy omelette which tastes very delicious, but very oily as the eggs will absorb the oil in the pan.

How to pan frying the egg mixture:

  1. Prepare a non stick pan (I used a pan with 14 cm in diameter)
  2. Add oil until it lightly covers the bottom of the pan
  3. Scoop the egg mixture with a big ladle (around 50 to 60 ml each time) and pour it into the pan
  4. Cook until the back side of the egg patty is not sticking to the pan and the color turn into golden brown
  5. Flip the egg patty carefully and cook again until the other side turns into golden brown too
  6. Repeat with the remaining egg mixture. Add oil if necessaryIMG_2990

If you’re having difficulty flipping the egg patty as the middle of the patty will break apart if you are not careful, then using this technique to flip the egg (I learned this when I made rosti).

  1. When one side of the omelette has turned to golden brown, carefully move the patty from the pan to a round shape plate (the diameter of the plate should at least be the same as the pan)Omelet
  2. Place the plate on kitchen countertop IMG_1251
  3. Put the pan on top of the plate IMG_1252
  4. Quickly flip the plate so it will be on top of the pan and the patty will slide down back to the pan IMG_1351
  5. Cook the other side of the patty until golden brown

How to deep frying the egg mixture:

  1. Add oil in the pan until it is deep enough to cover the egg mixture and allow it to float in the oil
  2. Heat the pan and add the egg mixture using a ladle
  3. Fry until both sides of the egg patty turn into golden brown and crispy
  4. Repeat with the remaining egg mixture

    Crispy deep fried egg patty
    Crispy deep fried egg patty

How to serve:

  • Transfer each egg patty to different serving plate
  • Spoon the sauce over the patties
  • Serve with hot steam rice



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