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The Famous Penang Oh Chien Oyster Omelette

Posted on February 20, 2010 | No Comments

Surely we won’t leave you salivating for a taste of Penang without sharing a recipe from the foodie state of Malaysia! This is a recipe extracted from “Famous Street Food Of Penang.” It’s a guide and cookbook compiled by The Star Publications. This is an essential book for any Malaysian food lover! Oh Chien Oyster Omelette (2 servings) Just as in making a good omelette, high heat and copious amounts of oil will ensure your oh chien has a good aroma and delicious crispy edges.

Ingredients

5 Tbsp of cooking oil
4 eggs
2 cloves garlic, chopped
1 tsp chopped preserved radish (chai por)
200g fresh oysters, washed and drained
1 tsp fish sauce
1 tsp light soy sauce or to taste
ground white pepper to taste

Starch Paste

80g sweet potato or tapioca flour, sifted
300 – 350ml water
1/2 tsp salt, or to taste
30g Chinese chives, cut into 3cm lengths

Garnish

Coriander leaves
60ml bottled vinegared chili sauce
2 cloves garlic, chopped finely.

Method:

Combine starch paste ingredients in a mixing bowl with a wire whisk and set aside. Heat 3 tablespoons of the oil in a flat-bottomed frying pan over a medium fire. Stir the batter and ladle enough into the pan to form a thin layer.
Cook for a few minutes and crack in the eggs. Allow the eggs to cook for about 30 seconds, before scrambling with the spatula.
Make a well in the centre and add a little oil. Fry the garlic until fragrant, add the preserved radish, then the oysters and fish sauce.
Stir everything together, seasoning to taste with soy sauce and pepper. Dish onto a plate, garnish with coriander and serve with chili sauce and chopped garlic paste

Category: Recipes