Thursday, April 12, 2012

蚝煎 Orh Chien

Whenever me & hubby order this delicacies, he will always pick away the coriander as he dislike the fragrant...but I loves to eat the omelette with lots of lots of coriander!! And we also tend to fight for the oyster as the serving of oysters is so miserable hahaha....So this oyster omelette I've did this morning I top up with lots of oyster, fair share of servings no need to fight for it hehehe :D

The starch mixture in the original recipe seems very little so I actually increase it but hubby still 'complain' the starch too little >.< but at least he gives good comment on the fragrant ^-*


Oyster Omelette


pan fry starch mixture


flip over, cook for 1 min, add in beaten eggs...


flip over and cook till golden brown


Ingredient (original recipe)
  • 5 heaps tbsp tapioca flour (2 heaps + 40ml water)
  • 2 stalks spring onion, finely chopped
  • 1.5 tsp light soy sauce (1/2 tsp)
  • 1/4 tsp salt
  • 100ml corn oil (40ml)
  • 3 eggs + 1 egg white, lightly beaten (2 eggs)
  • 4 cloves garlic, minced
  • 4 chilli padi, finely chopped
  • 200gm small oysters (100gm)
  • bunch of coriander, chopped
Chilli Sauce : Blend 4 red chillies, 2 cloves garlic and 3 tbsp lemon juice until well blended

Method
  1. In a bowl, mix tapioca flour with 100ml water and stir until flour is well dissolved. Stir in spring onion, light soy sauce and salt.
  2. Heat a wok for 1min. Pour in oil and swirl it around to coat the wok entirely, heat for 1 min on high heat. Pour out the excess into a bowl. Then pour in the starch mixture so it forms a thin layer at the bottom of the wok. (swirl the wok to get even thin layer) Cook for 2 mins until golden brown, then flip and cook on the other side for another min.
  3. Add in some of the oil then tip in the beaten eggs (swirl the wok again) and fry, turning once, until golden and crispy. Transfer onto a serving plate.
  4. Add some oil in the same wok, add in garlic and chilli padi and fry until fragrant. Toss and coat the oysters with a little tapioca flour. Add into the wok and cook until the oysters shrink, not more than a min.
  5. Arrange cooked oyster on the omelette and garnish with coriander leaves. Serve with the chilli sauce.

Recipe modified from Good Food Magazine


4 comments:

WendyinKK @ Table for 2..... or more said...

Me and hubby no need to fight for oysters. He can have all of them :p
I only eat the egg.

アンゼエリン said...

I love this peng...my fav

lena said...

i hope one day i can try this out for my mum..she loves it!

Ola said...

I like this smell, pity that it won't grow in my house, I can only buy it in a market and immedietly use it


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