Speaker A
Hello! Welcome back to my YouTube channel, Devina Hermawan. This time, I'm sharing another recipe.
Learn how to make crispy, fluffy Egg Foo Young with a homemade sweet and sour sauce in this easy family-favorite recipe by Devina Hermawan.
Ask about this video. Answers come from its transcript only — with the timestamp, so you can check them.
Generated from the transcript and can be wrong — check the timestamp.
Key Takeaways
- Proper flour amount is crucial for the right Egg Foo Young texture.
- Frying at high heat first, then lowering heat ensures thorough cooking without burning.
- The sweet and sour sauce complements the dish and can be adjusted to taste.
- Using a combination of minced chicken and shrimp adds flavor and texture.
- Simple garnishes enhance presentation and flavor.
What the video covers
- Devina Hermawan shares a practical recipe for Egg Foo Young, a popular family dish.
- Ingredients include eggs, cabbage, carrots, green onion, garlic, minced chicken, shrimp, and potato starch.
- The recipe includes making a sweet and sour sauce with tomato, garlic, onion, vinegar, margarine, tomato sauce, and Worcestershire sauce.
- Step-by-step instructions cover mixing, seasoning, frying the Egg Foo Young, and preparing the sauce.
- Tips on frying technique to achieve a crispy exterior and fluffy interior are provided.
- The importance of flour quantity is explained to avoid a watery or too dense texture.
- The sauce is thickened with potato starch and balanced with vinegar, sugar, and pepper.
- Garnishing suggestions include soaked green onion and red chili slices.
- The video encourages viewers to subscribe and look forward to more recipes.
- The recipe is presented in a clear, easy-to-follow manner suitable for daily cooking.
Chapters
- 00:00Introduction and Recipe Overview
- 00:29Ingredients for Egg Foo Young
- 00:53Ingredients for Sweet and Sour Sauce
- 01:16Preparing Meat and Vegetables
- 01:32Vegetable Preparation Details
- 01:54Seasoning and Mixing Ingredients
- 02:20Adding Eggs and Flour
- 02:59Frying the Egg Foo Young
- 03:30Flipping and Cooking Tips
- 04:18Draining and Preparing Sauce
Full Transcript — Download SRT & Markdown
Speaker A
I'm making a daily, family-favorite dish, Egg Foo Young. Here are the ingredients. For the Egg Foo Young, we're using 3 eggs.
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For the veggies, I'm using cabbage, carrots, and green onion. Then, we have garlic. You can use meat or skip it. I'm using minced chicken and shrimp.
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The shrimp is roughly chopped to give the dish a bite. I'm also using potato starch. You can also use cornstarch or tapioca flour.
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For the sweet and sour sauce, I'm using tomato, garlic, onion, vinegar, margarine for sautéing, tomato sauce, and Worcestershire sauce.
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As a thickening agent, I'm using water and cornstarch. I'm heating the oil now so it's ready to use when we finish mixing the ingredients.
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First, combine all the meat and veggies. I'm using about 40 g each for the chicken and shrimp.
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One clove of minced garlic. One stalk of green onion. One to two, depending on the size.
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For the carrot, I'm using half of one large carrot. Lastly, I'm using about 2 leaves of small cabbage or 1 leaf of a big one.
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I diced them all. You can also slice them lengthwise. Next, I'll season with about 1/2 tsp of pepper.
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Then salt. You can use flavor enhancers, but I'm not using it this time because the flavor will come from the sweet and sour sauce.
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I'm mixing this now as it's easier to do before adding the eggs. If we mix it after adding the eggs, it may clump together.
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Now, we add the eggs. Mix well. Now, add the flour. It's an important ingredient for Egg Foo Young.
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Because we use lots of veggies that will release water when cooked, the Egg Foo Young will be too watery and limp if we don't use enough flour.
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If we use too much, the Egg Foo Young will be too firm and cake-like.
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It's mixed well now, so we'll fry the Egg Foo Young. Make sure the oil is hot.
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I'm using quite a lot of oil but not too much as it may spill out.
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First, we'll fry this at high heat. We'll lower the heat later because the Egg Foo Young is quite thick so the center might be undercooked.
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Pour the batter in. When the exterior fluffs like this, we can lower the heat.
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I don't want it to burn. When the bottom browns, keep basting and flip it.
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Slowly. I'm using 2 spatulas to flip so the Egg Foo Young doesn't fall apart.
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We can tell when it's about to cook. When we push, the inside isn't watery anymore.
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Then, we can increase the heat so the surface can crisp up nicely. It's now crisp and beautiful, as you can see. Now, I'm removing it from the pan.
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We'll drain this first. You can see the textures here: crisp and fluffy. So delicious.
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Drain the oil and place on top of a paper towel. Now, we'll make the sweet and sour sauce.
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Set the pan aside. Heat another pan. Start by adding 1 tbsp of margarine. You can also use regular cooking oil.
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Then, sauté the onion and garlic. After they've become fragrant, add the tomato. I've peeled the tomato as the skin tends to be hard when eaten.
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Keep stirring. If you don't have tomatoes, skip it and just use the tomato sauce.
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The tomato isn't mandatory. Wait until the tomato wilts, then add the rest of the sauces.
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First, the tomato sauce. Then, 1 tsp of Worcestershire sauce. Next, the vinegar. There are all kinds of vinegars. Rice vinegar is less sour.
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Distilled vinegar is usually stronger. Then, I'm adding the water. Keep stirring. I'm adding pepper
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to taste, and sugar. Give it a taste first. You can add more sugar or salt, to taste.
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Because I'm using tomato sauce, this is pretty thick already. But it's not enough, so I'm adding a bit of thickening agent.
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Use about 1 tsp of potato starch and dissolve it in water. Pour it in slowly
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when the sauce is boiling. Looks like this is enough. Fun facts: The sauce is ready to serve after it boils once more. Everything's ready to serve.
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The surface is so crisp. I'm cutting this first. Look. If you use too much flour, it will be too dense.
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But here, you can see there are still some space inside. Arrange the Egg Foo Young on the plate.
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Now, we simply pour the sauce on top. I've prepared some garnish. This is a thinly sliced green onion
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that has been soaked in water. Also, thinly sliced red chili that's been soaked in water, as well.
Speaker A
Here it is! The Egg Foo Young. Simple and easy. Don't forget to look forward to my next recipes.
Speaker A
Don't forget to subscribe, like, share, etc. Okay? Thank you for watching and see you in the next video!
Topics:Egg Foo Youngsweet and sour sauceDevina Hermawanfamily recipeChinese cuisineeasy cookinghome cookingfried egg dishshrimp recipechicken recipe
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