OYSTER OMELETTE
Oyster Omelette, a favourite dish for locals is known as Or Luak in Teochew (literally translated to Oyster Fry), Or Jian in Hokkien or Hao Jian (蚝煎 in Chinese). The dish actually comprises lightly seared oysters and chopped chives, mixed with a compound of tapioca flour and water, and fried with garlic and beaten eggs on a griddle. It is garnished with coriander leaves and eaten with a watery chilli sauce. Two main versions exist, one where the oysters are mixed in a flour paste to form a gooey sticky base and the other where it is just the oysters and the egg. The latter version is usually found at cze char stalls and costs more with bigger-sized oysters.
To cook Oyster Omelette, the hawker would first beat several eggs together. The eggs are then fried in a flat pan and some starch water (tapioca or potato starch) is added in as well to give a thicker consistency, when the eggs are half done small oysters are added in to complete the dish . Pork lard is often used to fry the omelette .
A good Oyster Omelette dish is one where the oysters used are usually not as large as the rock oysters that are served raw but should still be fairly large and succulent and not small and dried out , the flour omelette should not be oily, nor should it have a floury taste or texture. For many, the chilli sauce is crucial. It should be spicy (but not overpowering) and slightly sourish to complement the taste of the oysters.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
To cook Oyster Omelette, the hawker would first beat several eggs together. The eggs are then fried in a flat pan and some starch water (tapioca or potato starch) is added in as well to give a thicker consistency, when the eggs are half done small oysters are added in to complete the dish . Pork lard is often used to fry the omelette .
A good Oyster Omelette dish is one where the oysters used are usually not as large as the rock oysters that are served raw but should still be fairly large and succulent and not small and dried out , the flour omelette should not be oily, nor should it have a floury taste or texture. For many, the chilli sauce is crucial. It should be spicy (but not overpowering) and slightly sourish to complement the taste of the oysters.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs