Entree: Indonesia – Chinese-Indonesian – Fu Yung Hai (Chinese-style egg patties with vegetables and meat served with a savory brown gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 6 large eggs, approx. 10.5 oz (300 g)
- 8 oz (225 g) ground chicken or pork
- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g), chopped
- 1 cup (100 g) shredded cabbage
- 1/2 cup (50 g) bean sprouts
- 1/2 cup (60 g) carrot, finely julienned or grated
- 3 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) white pepper or black pepper
- 2 tbsp (16 g) all-purpose flour
- 3 tbsp (45 ml) vegetable oil for frying (plus more as needed)
- For the gravy:
  - 2 cups (480 ml) chicken stock
  - 2 tbsp (30 ml) light soy sauce
  - 1 tbsp (15 ml) kecap manis
  - 1 tbsp (15 ml) rice vinegar
  - 1 tsp (5 ml) sesame oil
  - 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry

Instructions

1. In a large bowl, beat the eggs lightly. Stir in ground chicken or pork, chopped shrimp, shredded cabbage, bean sprouts, carrot, white parts of scallions, garlic, kecap manis, light soy sauce, sesame oil, white pepper, and flour. Mix until combined but do not overwork.
2. Heat a large nonstick skillet over medium heat and add enough vegetable oil to coat the pan. When oil is hot, spoon generous 1/3-cup (80 ml) portions of the egg mixture into the pan, flattening slightly to form patties. Do not overcrowd; cook in batches.
3. Fry patties 3–4 minutes per side, or until golden brown and cooked through. Transfer cooked patties to a plate lined with paper towels and keep warm.
4. To make the gravy, combine chicken stock, light soy sauce, kecap manis, rice vinegar, and sesame oil in a saucepan and bring to a simmer over medium heat.
5. Stir the cornstarch slurry again and slowly whisk into the simmering sauce until it thickens to a glossy gravy, about 1–2 minutes. Taste and adjust seasoning.
6. Arrange the egg patties on a serving platter, pour the hot gravy over them or serve the gravy on the side. Garnish with the green parts of the scallions. Serve with steamed rice.