Foe Yong Hai

Ingredients

The egg

6 eggs

1/2 onion

1 clove garlic

50 gram mushrooms

50 gram bamboo sproutes

50 gram carrots

1 paprika

1 eetl. sellery

1/2 leak

1 tsp. salt

2 tsp. sugar

100 gram chicken

pepper

The sauce

200 ml. tomato ketchup

200 ml. water

1 can tomatoes

1/2 onion

1 clove garlic

50 ml. vinegar

some corn starch

5 tbsp sugar

pepper & salt

6 drops of sesame oil

Preparation

The sauce

Clean the onion and the garlic, and blend it in a foodprocessor, or cut very sma ll. Fry the mixture for a couple of minutes. Puree the tomatoes and add them to the mixture. Bring to a boil and add after a minute the vinegar, ketchup and water. Sieve the mixture after it has boiled and add the sugar. Bind the sauce with

some corn starch and add the sesame oil.

The Foe Yong Hai

Cut carrots, sellery, leak, paprica, and squash the garlic. Cut the Chicken in thin slices. Whip the eggs with salt, sugar and pepper. Add a ll vegetables and chicken and mix it. Heat the oil in a big frying pan and add t he egg mixtrure. Put a lid on the pan and let it fry slowly until golden brown a nd before frying the other side. Poor the hot sauce over the Foe Yong Hai and se rve with rice.