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Egg Fu Yong

Posted by
spots (Singapore, Singapore) on 15 June 2010 in Food & Cuisine and Portfolio.

I completely forgot to post this, which I made over the weekend. It was based on a recipe from The Little Teochew's blog. I used a packet of frozen crabmeat instead of shrimp, and added one more egg--so, I used 5 eggs in all. The recipe instructions were really good and the final product was very similar to what we used to be served in Chinese restaurants when we were growing up. I think I may need to use more eggs though, given that 1 packet of crabmeat was a lot of crabmeat. Plus, next time, I may try fish sauce instead of soya sauce, for added punch.

Panasonic DMC-LX3 1/30 second F/2.0 ISO 200 24 mm (35mm equiv.)

sarah from Singapore

cool, i must try this some day! i'm running out of ideas when it comes to chinese food!

15 Jun 2010 2:28pm

spots from Singapore, Singapore

chinese food seems to be all I cook, unlike you! ;)

16 Jun 2010 2:18am

island from Australia

yup, this is good. i've tried this exact recipe from her blog too :)

17 Jun 2010 5:36am

Panasonic DMC-LX3
1/30 second
ISO 200
24 mm (35mm equiv.)