Member recipeFoe Yong Hay Recipe Rating Static 12345(0 ratings)Member recipe by wiels000Servings Serves 4 chinese recipe This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients5 speklappen2 uienknoflook,peterselie,selderij,prei, koolvleesbouillon\azijn, suiker, zout,peper, ketjapbindbindelpoesta- +chillisaustomatenpuree Methodspeklappen snijden en kokenui en knoflook fruiten. Selderij en kool erbij en zachtjes fruitenSausje:vleesbouillon,azijn, tomatenpuree, water,peper en zout en binden. daarna poesta- en chillisaus erbij naar smaakOmelet bakken en met elkaar vermengen You may also like Roasted sprout gratin with bacon-cheese sauce 5(4 ratings) Malted kulfi with caramel bananas 0(0 ratings) Cheese & chorizo or prosciutto skewers 0(0 ratings) Roasted squash & red onion with pistachios 5(1 rating) Two-part pheasant 5(1 rating) Crunchy roast potatoes 3.333335(3 ratings) Leek & bacon risotto 4.71111(45 ratings) Chicken katsu 3.94203(69 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (1) Questions (0) Tips (0) melboy 17th Mar, 2011 Might be nice if someone could translate this to english from...Dutch/Afrikaans ?? Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.