Foe Yong Hai

For the Foe Yong Hai, fry the garlic in sesame oil for a few minutes. It must not be browned in the process. Add the diced tomatoes and all the other ingredients except the sugar, vinegar and cornflour.

Simmer gently for about 10 minutes. Mix 1 tablespoon of cornstarch with water and then gradually thicken the sauce with it. Strain the sauce through a fine sieve and season to taste with vinegar and sugar.

For the omelet, beat the eggs in a large bowl and fold in the prepared vegetables. Season to taste with salt and pepper. Heat a pan with oil, pour in the egg mixture. Lower the temperature.

Bake the bottom until done and then turn. Take off the temperature even if the egg is still slightly wet. It will drag. Tear into coarse pieces. Then serve and spread the sauce on top.

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