Tuesday, December 21, 2004

Shrimp Foo Yong

This is to the Filipinos nothing but a torta. The only difference is, I wasn’t used to adding gravy on my torta in the the Philippines. I used ketchup. Things have definitely changed. This is something we often order from our favorite Chinese restaurant. Here we go.


3 tbsp of olive oil
3 eggs
2 tbsp of flour
Salt to taste
½ lb of small cooked shrimps
½ medium onion, coarsely chopped
¼ lb of bean sprouts
1 tbsp of finely chopped green onions for topping

Beat the eggs in a big bowl. Add the flour and mix well with the beaten egg. Add a dash of salt. Mix all the rest of the ingredients.

In a non-stick pan, heat the oil. Bring the heat to medium heat and pour the egg mixture making sure that it is spread evenly. Cover pan and cook for about 2 minutes. Flip the egg and cover the pan. Cook for another 2 minutes or until egg is cooked. Usually, I cook it a little longer to give the eggs a little crisp on the outside.

Top with gravy (my daughter’s little secret) and finely chopped green onions.


Sari-Sari Winkel said...

Hi Ting-Aling, what a very timely recipe! I was just thinking what to do with our frozen shrimps before we leave for our vacation. Thanks for this great idea. Happy Christmas!

JMom said...

Hi TingAling! Just dropping by to wish you and your family Merry Christmas :)

cathcath said...

Sa maybahay ang aming bati, Merry Christmas na maluwalhati...hmmmm nakalimutan ko lyrics.

po tao, namamasko po si pusa.

Thess said...

Ms. Ting...napadaan to greet you and your family a very Merry Christmas!!!

SiaoChaBoa said...

Thanks for sharing the recipe .. Ting-aling.. :)
I will try and make something similar soon.. :)