Chinese cuisine; all inspiration. Foo Yong Hai was once invented on the cutting board of Chinese and Indian culture. A combination of a spicy omelette, fresh ingredients and a sweet sauce.

Ingredients: Sauce mix: Sugar, tomato, potato starch, salt, ginger, natural flavoring, yeast extract (contains BARLEY), powdered soy sauce (salt, WHEAT flour, Soya bean), coriander, rapeseed oil, onion, garlic, cumin seed, cayenne pepper. ), potato starch, salt, MILK SUGAR, natural flavoring, yeast extract (contains BARLEY), pepper, leek, MILK PROTEIN, paprika, onion, garlic, soy sauce powder (salt, WHEAT FLOUR, SOYBEAN).
May contain egg, milk, celery, mustard

Preparation: 20 min 3-4 pers.
Add yourself: • 400 g omelette filling eg: • 75 g bean sprouts • 125 g mushrooms • 1 small leek • 125 ham strips • 3 eggs • 350 g of rice • Conimex Wok oil

This is how you make it: 1. Cook the rice according to the instructions on the package. For the omelet filling, cut the mushrooms into quarters and the leeks into rings, mix together with the bean sprouts and the ham strips. 2. Heat 1 tablespoon of wok oil in a frying pan and fry the omelet filling for about 3 minutes. 3. For the omelet mixture, stir the eggs with 100 ml water and add the contents of the omelet mix bag. In a frying pan, heat 1 tablespoon of wok oil and fry the omelet mixture on both sides (not too brown). 4. Using a whisk in 250 ml cold water, mix the contents of the sachet of sachet mix and bring to the boil while stirring. Let it simmer gently for 1 min. 5. Serve the omelet on a platter, spoon the omelet filling onto the omelet and fold it in half. Pour the warm sauce over the omelette and serve with the white rice.

olden) brown and cooked. Garnish the pancake to your own taste.

Tip: serve the pancakes with sugar, syrup or jam. Also great to combine with fresh fruit or savory spreads.

Conimex Foo Yong Hai Mix - 44g