Foe Yong Hai

This is an egg dish with shrimp and boiled ham that can be part of a RIJSTTAFEL or can be served as a main dish with boiled or fried rice.

Ingredients:

5 eggs

2 tbsp. Milk

1/4 pound sliced boiled ham

1/4 pound medium shrimp

1 medium onion

1/2 cup leeks

1/4 cup sliced parsley

2 tbsp. Margarine

Sauce :

1 medium onion

1 tsp garlic powder

1 (8 oz) can tomato sauce

1/2 cup chicken stock

1 tbsp. Ketjap

1/4 tsp pepper

1 tbsp. Corn starch

2 tbsp. Water

2 tbsp. Margarine

Preparation

Cut the shrimp in small pieces and dice the onion and leeks.

Beat eggs with milk.

When they are beaten up, add ham and shrimp.

Mix together.

Add onion, leeks and parsley.

Mix together, season with garlic and pepper.

Heat margarine in frying pan, put one big scoop of egg mixture into the pan and bake an omelet. (both sides)

Repeat this until all the mixture is used.

Sauce:

Dice the onion.

Heat the margarine in frying pan, add onions and garlic and fry until they are soft.

Add tomato sauce, chicken stock, ketjap and pepper and bring this to a boil.

In a separate bowl, mix cornstarch with water, add this to the tomato mixture, and bring this again to a boil.

Simmer this for 2 minutes.

Serve the sauce over the omelet.