Egg foo young ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as "fu yung hai", sometimes spelled as "pu yung hai". The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs
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