Foo Yong Hai again

One of the results of having four chickens, is that I have three eggs a day. I assume the ladies take turns in taking a day off and that's fine by me. They're small eggs, but, nevetheless, very edable. We eat lots of quiches, fried eggs and omelettes now (which reminds me that I should start giving eggs away, if I don't want our cholestorol levels to run through the roof). In my quest for the ultimate foo yong hai recipe, I had already decided that Conimex Foo Yong Hai from the box isn't anywhere close to what I have in mind. That's why I did a little searching on the internet.

I checked out my favorite supermarket's web site. It's in Dutch, sorry. Part of their site is a recipe search. You can search all the recipes that they have posted in their monthly magazine over the past ten years or so, but you can also make your own personal recipe book, and browse through other people's recipe books. In Suzanne Heijligers' personal recipe book I found this recipe for Foo Yong Hai. I tried it and it was very close to my friend Sheila's recipe. I'll keep searching though, because I'm not satisfied yet. I know I used the wrong ingredients (I didn't have the vegetables Sheila usually uses so I substituted them) so I'll have to try again. This is getting exciting! I've never really tried to exactly copy a dish I've eaten somewhere else before. Usually I just ask for recipes or make something that kind of seems like it but isn't exactly.

Anyway, here's what I fixed today. We had strawberry cobbler for desert, and that tasted good too!
Suzanne Heijliger's Foo Yong Hai
- 4 eggs
- about 100 gr. of chopped leek, carrot, onion
- 250 ml (a little over a cup) tomato ketchup
- little bit of vinegar
- tbsp brown sugar
- 2 tbsp sweet soy sauce (ketjap manis)
- 1 clove of garlic, pressed

Whip eggs, mix with chopped vegetables. Add pepper and salt to taste. Melt a little butter (I used vegetable oil) in a frying pan, and spoon in 1/4th of the egg/veggie mix. Keep warm in oven dish (I put a little tea light under it) and bake the other omelettes.Meanwhile, heat ketchup in pan. Add vinegar, sugar, soy sauce and garlic. Stir well, but make sure it doesn't boil. Pour the sauce over the omelettes. Serve with rice.

I used deep fried Asian stir fry vegetable mix, and I had chicken out of the freezer so I put that in as well. Next time I'm going to leave the vinegar out because we thought the sauce was a little too sour.