Chinese onion and Shrimp Omelette ala Nasi Lemak Lover

On the surface, looks like scrambled eggs with stuff...

But in fact, it could be called ... Egg Foo Yong ... with stuff.


But actually, as labeled by one of my favorite bloggers, Sonia from NASI LEMAK LOVER, it is Egg Foo Dan (Don't know who Dan is, but what a great recipe to have named for you)... Or in reality...

CHINESE ONION AND SHRIMP
OMELETTE

With Stuff

Did I mention Stuff...


And isn't the blog world an amazing world when a blogger from Kansas, living in the Caribbean can get inspiration from a blogger living in Malaysia???  What a world, what a world.


This is a copy of her recipe...

Foo Yong Dan/ Chinese Onion & Shrimps Omelette
Ingredients
3 eggs
10 medium shrimps, remove shells
2 onion, slices
1 red chilli, slices
2 spring onions, cut 1” length
20g carrot, slices
1 Chinese sausage, slices
2 cloves garlic, chopped
4tbsp of cooking oil
Salt ½ tsp
A dash of pepper

1. Whisk eggs in a bowl together with salt and pepper, set aside.
2. Heat oil in a wok, stir fry sausage till brown.
3. Add in shrimps, stir fry till colour changed
4. Add in chopped garlic, mix well.
5. Mix in red chilli, onion, spring onion and carrot, stir fry and mix well.
6. Pour in egg mixture, cook till the bottom turned lightly brown, turn and cook the other side till lightly brown.
7. Dish out and served hot.

I followed the recipe as best I could.  From looking at her photos, I decided to use red onions.  I could not find spring onions here (which I believe are green onions in the west).  Also from looking at her photos, I determined that "red chili" are called red peppers here.


I could be wrong with these , and you can click HERE to see her photos.


Finally, I had to get close to a "Chinese Sausage".  I emailed her and asked for advice (and chose to ignore it).  She advised that Chinese sausage is a wet ground raw meat sausage and that I could substitute ham.  But she also gave me a link to a wikipedia link for me to check out.  And what photo do they use, but a dried cured sausage.


I was confused, but chose to use one of the specialty dried Italian Salami that are available here.  With this salt cured sausage, I left out the salt called for in the recipe.


I also used some precooked shrimp.  So I added them last, since I only wanted them heated, not over cooked as they would have been if I added them early as the recipe calls for.


And the verdict...


WOW oh WOW oh WOW...

oh WOW oh WOW oh WOW


The Salami was a great addition.  I am sure it overpowered the other ingredients, BUT I love this salami, so I was thrilled.  Sure, you think eggs for breakfast, but this made a complete dinner for us.


Sonia, absolutely FABULOUS!  This is on my repeat again and again list.  Could not imagine a better way to make this.  Thanks for the recipe!


Loved the stuff!






BTW, did anyone new sign up for Taste and Create yesterday???  It's not too late!