Sunday, June 5, 2011

Oyster Omelette

The best oyster omelette I ever had was at the Shihlin Night Market in Taipei. I'm speaking, of course, of the market I remember from my formative years in Taiwan. Back then, the night market was rustic, chaotic, and totally non-conforming to our modern hygienic standards, but the street food offerings were so incredibly good. I'll never be able to replicate those oyster omelettes of yore,  but here's my best rendition:


Ingredients:
6 eggs, beaten
8-oz. frozen oysters, defrosted & rinsed clean
Tang Oh, Pak Choi, or other Chinese cabbage, chopped
3/4 cup sweet potato powder
1 1/2 cups water
1/2 tsp. salt


It's best to cook this recipe in two portions (otherwise, the omelette will be really hard to flip).


1. Combine sweet potato powder, salt & water in a bowl. Set aside.


2. Beat eggs in a bowl, and set aside. 


Heat 1 1/2 tbsp. of vegetable oil in a skillet over medium high heat. Add 1/2 of the oysters and cook about 2-3 minutes. 


3. Pour in half of the sweet potato powder mixture over the oysters. Cook about 2-3 minutes or until partially cooked. 


4. Pour half of beaten eggs over the oyster mixture and top with half of the chopped veggies. Press down with a spatula. Flip omelette over and cook an additional 2-3 minutes until done. 


5. Make a second omelette with the remaining ingredients. Each omelette will serve 2 persons (or one, if you're really hungry).


5. Serve with sweet chili sauce. 


Sweet potato powder, available in most Asian markets.

Frozen oysters from 99 Ranch Market (imported from Korea). These are much smaller than the average North American oyster, and best suited for this recipe. 

Lightly rinse the defrosted oysters.

Got this veggie from the 99 Ranch Market in Chino. It wasn't labeled, but looks and tastes like 'Shao bai tsai.' It's probably Pak Choi. You can substitute other greens like 'Tang Ho' (Edible Chrysanthemum).

Cut into bite-sized pieces.

Beat the eggs.

Mix together the water, sweet potato powder and salt. 

Saute half of the oysters in 1 1/2 tbsp. of vegetable oil for a couple minutes. 

Add half of the Sweet potato slurry to the oysters. 

Cook 2-3 minutes or until mixture is partially cooked through. 

Add half of the beaten eggs.

Add half of the chopped veggies.

Cook 1-2 minutes and then flip the omelette. Cook another 2-3 minutes until omelette is cooked through.

Serve with sweet chili sauce. It's not pretty, but I promise I'll get better at it. Tastes good, though. 

No comments:

Post a Comment