200°C · 15-25 min
GezinsvriendelijkAllergens
Ei
SojaFoe Yong Hai
This vegetarian foe yong hai is an ideal family dish and very healthy thanks to all the vegetables. I make the sweet sauce by slowly simmering the tomatoes with spices. I serve this sauce with the generously filled vegetable omelette alongside vegetable nasi (different from the one in the photo).
Foe Yong Hai
Tomatoes, mushrooms, leek, green beans, white cabbage, carrot, bean sprouts, cauliflower, white onion, spring onion, garlic, fresh ginger, chilli powder, ginger, cumin seeds, coriander seeds, turmeric, pasteurised free-range eggs, basmati rice, brown rice, ginger syrup, gluten-free ketjap manis, tomato ketchup, cornflour, orange juice, honey, rice vinegar, pepper and salt, sunflower oil.
Allergens: ei, soja.
Microwave
Heat the foe yong hai with rice loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).
Oven — 200°C, 15-25 minMarleen's choice
Heat the foe yong hai with rice covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g