MALAYSIAN
oyster omelette
Malaysia, (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian) is a dish that is widely known in Taiwan and Fujian, and many parts of Asia for its savory taste. Variations of the dish preside in some southern regions of China although the actual taste and appearance of these can vary by a lot from the original version from Taiwan. The oyster omelette is a Taiwan "night market favorite"] and has constantly been ranked by many foreigners as the top cuisine from Taiwan. Its generous proportions and affordable price demonstrates the trait of night market cuisines. It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, Philippines and Thailand.
oyster omelette
Malaysia, (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian) is a dish that is widely known in Taiwan and Fujian, and many parts of Asia for its savory taste. Variations of the dish preside in some southern regions of China although the actual taste and appearance of these can vary by a lot from the original version from Taiwan. The oyster omelette is a Taiwan "night market favorite"] and has constantly been ranked by many foreigners as the top cuisine from Taiwan. Its generous proportions and affordable price demonstrates the trait of night market cuisines. It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, Philippines and Thailand.
There are many versions of oyster pancakes. It can be thin or crispy (as in Kuching) or it can be soft and gooey (Melaka and Penang).
t can be a version whereby most of the pancake were made from tapioca starch with less eggs called O Luak or O jian (耗煎) or a version whereby it is stir fried with eggs called O neng (耗蛋). What I am sharing today is the version that
uses mostly eggs and less tapioca flour. In my humble opinion, a good oyster omelette should have
a balance of crispy eggs and soft oysters that are not overcooked.
INGREDIENTS
STEPS OF PREPARATION
t can be a version whereby most of the pancake were made from tapioca starch with less eggs called O Luak or O jian (耗煎) or a version whereby it is stir fried with eggs called O neng (耗蛋). What I am sharing today is the version that
uses mostly eggs and less tapioca flour. In my humble opinion, a good oyster omelette should have
a balance of crispy eggs and soft oysters that are not overcooked.
INGREDIENTS
- A handful of fresh oysters or defrosted frozen oysters
- Some spring onion (chopped separately for the white portion and green portion)
- 2 cloves of garlics (not in picture)
- 2 tablespoons of tapioca starch or corn starch or sweet potato starch
- 1 tablespoon of rice flour
- 2 teaspoons of fish sauce (鱼露)
- 1/2 teaspoon of white pepper
- 2 tablespoons of the cooking oil
- 10 tablespoons of water
- 4 eggs, light beaten
- Some sprigs for coriander leaves for garnish
STEPS OF PREPARATION
- Defrost the frozen oysters completely, wash carefully in cold water and drain well.
- Mix the tapioca/corn starch and rice flour together with the water and make a watery starchy solution. Set aside for later use.
- Heat the shallow flat frying pan with 2 tablespoons of oil. Stir fry the white portion of the spring onion and garlic until fragrant. Pour in the starch solution until the batter is half cooked (about 15 seconds). Add in the beaten eggs and when the eggs are almost cooked (set), add in seasonings such as fish sauce and white pepper. Stir until well mixed. Add in the fresh oysters, stir fry for another one minute. Off the heat and garnish with coriander leaves or spring onions. Best served hot as a snack with home made chilli sauce or additional fish sauce dusted with white pepper.