Sunday, August 10, 2014

双蛋蚵仔煎 Oyster Omelette

本地到蚝煎 Orh Luak/ Orh Jian 尝多了,要不要试一试台式的蚵仔煎。两者的风味各有千秋,台式的相比之下比较清淡,可能是加了翠绿的蔬菜的关系吧。研究了食谱,发现粉浆没加任何调味料!如果没有一旁的蘸料,哪不是淡而无味?哈哈哈所以这个食谱也被我 ‘加盐添醋’ 咯!挺满意这道卖相不错的双蛋蚵仔煎。虽然没加猪油 (食谱建议),我取代了花生油并加了一点蒜蓉。每一口都夹着淡淡的蒜香味与鲜美的牡蛎,我喜欢 :D

虽然这是冰冻牡蛎 (鲜蚝),不过很鲜美,一点都没有腥味!

地瓜粉 Sweet Potato Starch & 太白粉 Potato Starch 

蚵仔煎需现煮现吃,不然会失去风味。所以我一次只煮一人份。热乎乎上桌马上品尝一级棒!先爆香蒜蓉,放进牡蛎 然后倒进粉浆稍微煎成凝固。油要热火候需要猛一点,不然不香脆。放进蔬菜和两颗蛋煎到底部香脆然后翻面稍煮另一面就可以上碟了。很简单吧?


Flour batter (enough for 3 servings)
  • 50gm sweet potato starch
  • 10gm potato starch
  • 150ml water
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1 tsp light soy sauce
  • dash of pepper
  1. Combine starch with water till flour are well dissolved. Add in seasoning. Stir well before use.

  • 6 tbsp 海山酱 (recipe as per below)
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sugar
  • 2 tbsp rice flour
  • 100ml water
  1. Dissolve rice flour in water. Add in remaining seasoning. Cook over low heat till thickens.

Oyster Omelette (1 serving)
  • 100gm fresh oyster*
  • 50gm endives
  • 2 egg
  • 2 tbsp peanut oil
  • 1 clove garlic, minced
* For frozen oyster, thaw completely before use. Rinse thoroughly and soak in lightly salted brine in fridge for up to a day.

  1. Heat oil in a pan. Saute garlic till fragrant.
  2. Add in fresh oyster and cook on medium heat for 1 min.
  3. Add in about 5 tbsp of the flour batter and cook over medium high till semi set.
  4. Add in chopped endives and crack in eggs.  Slightly break up the egg using the spatula. Fry till base is crisp and fragrant. 
  5. Flip the omelette and cook the other side for another 1 min. Dish up and serve immediately with prepared sauce.

Homemade 海山酱 'Hai Shan' Sauce
  • 2 tbsp rice flour
  • 300gm water
  • 1 heap tbsp white miso paste
  • 1 tbsp light soy sauce
  • 5 tbsp tomato sauce
  • 1 tbsp thick dark soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp brown sugar
Dissolve flour in water. Scoop a tbsp of the flour mixture into miso and stir till miso is well dissolved. Place flour and miso mixture into a small saucepan and cook on low heat till thicken. Add the remaining ingredients and bring to boil. Turn off heat. 

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies

1 comment:

kitchen flavours said...

Hi Peng,
I want to come over! Your Orh Jian looks so delicious! It is one of my favourite!
Thanks for linking with CYB!

Related Posts with Thumbnails