For the omelette:

  • 2 cups cabbage, finely shredded
  • 3 spring onions, finely chopped
  • 1/4 brown onion, finely diced
  • 1 celery, finely shredded
  • 3 garlic, finely chopped
  • 100g chicken thigh, finely diced
  • 200g prawns, finely diced
  • 1 can of crab meat
  • salt & white pepper
  • ½ tsp chicken salt
  • 4 eggs 
  • 2-3 tbsp of flour
  • Vegetable oil

For the sauce:

  • ¼ cup Mutti Passata 
  • ½ cup Mutti Polpa Finely Chopped Tomatoes 
  • ¼ cup water
  • 2 tbsp of Kecap Manis
  • ½ cup peas
  • 2 tbsp of tapioca flour mix with 4 tablespoons of water
  • Salt & White pepper

How to prepare

  1. Heat 3 tablespoons oil in a pan and sauté garlic until fragrant then add the onion.
  2. Add the chicken and prawns until cooked through, then add the crab meat. 
  3. Once the meat is cooked through, stir through cabbage, spring onions and celery then cook for further for about 5 minutes. Season with salt and white pepper 
  4. In a large bowl, mix the meat and vegetable mixture with the eggs and add chicken salt. 
  5. Mix in flour and season with salt and white pepper. 
  6. Heat 2 tablespoons oil in a pan, stir in the egg mixture and cook until set and golden brown. Flip to cook the other side. 
  7. To make the sweet and sour sauce. Mix together the Mutti Passata and the Mutti Polpa in a heated saucepan. 
  8. Once the sauce comes to a gentle simmer add water and kecap manis. Mix well until well combined. 
  9. Pour in the peas and cook for about 3 minutes. Season with salt and white pepper. 
  10. Finish by adding the tapioca flour mixture and take it off the heat when the sauce is thickened. 
  11. To serve, pour the tomato-based sauce generously over the hot Foo Yung Hai Serve with a bowl of steamy fragrant jasmine rice and garnish with finely sliced spring onion.