Vegetable Egg Omelette with Sauce
Ingredients
- 1/4 cabbage
- 1 carrot
- 4 eggs
- 3 tablespoons tapioca flour
- Salt and pepper to taste
- 2 cloves garlic, minced
- Oil for frying
Sauce
- 1/2 tomato, chopped
- 2 tablespoons tomato sauce
- 1 teaspoon sweet soy sauce
- 1 teaspoon soy sauce
- Water, as needed
- 1 tablespoon cornstarch
Preparation
Chop the cabbage and carrot finely.
In a bowl, combine the vegetables, garlic, eggs, salt, pepper, and tapioca flour and mix until well combined. Add chicken or crab if using.
Heat oil in a pan, take one spoonful of the mixture and fry.
Remove and drain when done.
Repeat until all mixture is used.
For the sauce, put tomato, tomato sauce, sweet soy sauce, and soy sauce into a pan and heat on low heat.
Add water and adjust taste, then cook until boiling.
Add the cornstarch dissolved in water and cook until the sauce thickens.
Serve the puyunghai with sauce poured over.
Tips
If using chicken, grind it and stir-fry until cooked before adding to the egg mixture.
If using crab, boil it, remove the meat, and then add to the egg mixture.
