Egg foo young name, it should contain "crab", but it is often served without this ingredient. The Vietnamese dish "chả trứng hấp" is similar to egg foo young. In Japanese Chinese cuisine, the dish "kani-tama" (かに玉 or 蟹玉) is similar, using crab meat instead of ham or other meats. Certain incarnations of the Korean-Chinese dish "jjajang bokkeumbap" (짜장 볶음밥) are similar; in essence the dish consists of "jjajang" (a dark brown black bean and meat sauce) and fried rice, with an optional fried egg or egg-foo-young-like omelet atop the rice. In Malay cuisine, it is similar to "telur bungkus", which literally means "wrapped
Pangium edule nasi rawon, beef stew in "keluwek" paste, and "sambal rawon". A stew made with beef or chicken also exists in East Java. The Toraja dish "pammarrasan" (black spice with fish or meat, also sometimes with vegetables) uses the black "keluak" powder. In Singapore and Malaysia, the seeds are best known as an essential ingredient in "ayam" (chicken) or "babi" (pork) "buah keluak", a mainstay of Peranakan cuisine. Dusun tribe from Borneo use this pounded kernel as main ingredient for making local signature dish called "bosou", sour taste fermented fish. People of Minahasa tribe in North Sulawesi use young leaves as