@jujumaooAug 27, 2026 · 1:16 · original sound - Juju
🍆🍳Eggplant Foo Young Crispy on the edges, soft in the middle, and packed with smoky eggplant, crab, and vegetables. It’s a simple twist on Egg Foo Yong that gives the dish a little more body and flavor. I seasoned the mixture with Maggi Magic Sarap for some depth before frying. INGREDIENTS: Batter: - 10 large eggs - 1-2 tsp of Maggi Magic Sarap - 8 eggplants roasted, minced - 1 medium onion, thinly sliced - 2-3 cups of bean sprouts - 250g crab meat - 1/2 cup of sliced green onion/leeks - 2 tbsp cornstarch to 2 tbsp water, for the cornstarch slurry - Oil for frying - Pepper to taste Sauce: - 6 cups of chicken broth - 1 cup sugar - 1 tbsp of white pepper - ⅓ cup soy sauce - 1 tbsp sesame oil - 2 tbsp potato starch to 2 tbsp water, for the potato starch slurry - 10 cloves of garlic, minced Garnish: - Spring onions - Chili oil INSTRUCTIONS: - Char the eggplants directly over an open flame until blackened and soft. Transfer to a bowl, cover for a few mins. Peel off the skin, then finely chop. - Crack eggs into a large bowl and whisk well. Add all the ingredients listed under Eggplant Foo Young, then season with Maggi Magic Sarap and pepper. Mix until well combined. - Heat oil in a frying pan over medium-high heat. Pour in the egg mixture and cook until the edges are crisp and the bottom is golden brown. Carefully flip and cook the other side until the eggs are fully set. - To make the sauce, combine all the ingredients listed under Sauce. Bring to a simmer, stir in the potato starch slurry and cook until thickened. Add the minced garlic and mix well. - Serve the Eggplant Foo Young over a bed of hot rice. Ladle a generous amount of sauce over the top, then finish with spring onions and chili garlic crisps. Enjoy! #CookWithMagic #ASMR #cookingasmr
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