Egg foo young Egg foo young Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an
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