About the Food
The name Fu Yung Hai is derived from “Puyunghai,” originating from China. This dish is slightly different from other Fu Yung Hai variations because it is made using Edamame Edashi, which is rich in protein. Delicious and perfect when enjoyed with Fu Yung Hai sauce, crafted in Edamame Nusantara’s unique style.
Ingredients Fu Yung Hai
- Edamame Edashi 150 gram
- Eggs 4 pcs
- Minced chicken 200 gram
- Spring onions 2 stalks
- Salt 1 tsp
- Pepper 1/2 tsp
Ingredients Sauce
- Sago flour 3 tbsp
- Onion 1/2 piece
- Chili sauce 5 tbsp
- Vinegar 1/4 tsp
- Honey 1/2 tbsp
- Pepper 1/4 tsp
Preparation Steps
- Soak Edamame Edashi in hot water for 2 minutes, then peel off the skin. Set aside.
- Lightly beat the eggs, then add minced chicken, edamame, sliced spring onions, and pepper. Mix until well combined.
- Heat oil in a pan, then fry the mixture over medium heat. Flip the mixture until evenly cooked. Set aside.
- Prepare the sauce by sautéing the onion until fragrant, then add chili sauce, vinegar, honey, pepper, and sago flour.
- Stir until well combined and smooth, then cook until it boils. Set aside.
- Fu Yung Hai is ready to be served with the red sauce.