Egg foo young in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread. In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as "Foe yong hai", and is usually served with a sweet tomato sauce. Strictly, according to "hai" in the
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