Fried Oyster Egg Omelette (O-Chien / Oh-Chien / Orh-Luak) Malaysian Singaporean Hawker / Street Food | BIG Bites MY
Fried Oyster Egg Omelette (O-Chien / Oh-Chien / Orh-Luak) Malaysian Singaporean Hawker / Street Food
The O-Chien is one of Malaysia and Singapore's hawker favorites. It is often considered a sinful indulgence due to its high oil content. It can easily be replicated at home and customized to suit our preferences (more eggs, more oysters, or chilies).
It takes only about 10 minutes to prep the ingredients but cooking time is a bit longer because our home stoves are not as hot as the pressure stoves the hawkers use, so a bit of patience is needed. SO EASY LAH! The recipe shown here feeds one; just double up accordingly if you are cooking for more.
The homemade version is sinfully yummy with lots of coriander!
Prep time: 10 minutes
Cooking time: 15 minutes
Serving: 1 (increase portions accordingly if you are cooking for more)
Ingredients:
- Oysters:
- 80g oysters (about 9 pieces)
- 1 tablespoon tapioca flour
- Enough water for rinsing
- 2 tablespoons tapioca flour
- 1 tablespoon rice flour
- 3 tablespoons groundnut oil
- 1 teaspoon soy sauce
- 2 eggs
- 1/8 teaspoon white pepper
- 6 tablespoons (90ml) water
- A few stalks of coriander
Method:
- Oysters:
- Add tapioca flour to the oysters and gently stir to coat the oysters with the starch. Impurities will stick to the flour.
- Pour water into the bowl. Gently massage the oysters to wash off the flour and to dislodge any dirty bits of material sticking to the oysters. Remove any broken bits of shell sticking to the oysters (if any).
- Discard the cloudy water. Pour in clean water and massage the oysters to wash off the impurities. Repeat until water is clear.
- Transfer the cleaned oysters into a strainer to allow any excess water to drip out. Leave them in the fridge while preparing the other ingredients.
- Wash and clean the coriander. Pluck into 1-inch lengths. Soak in water and set aside for later.
- Whisk eggs and set aside for later
- Starch batter:
- To make the batter, combine the tapioca flour and rice flour in a bowl
- Add half of the water and stir to combine
- When there are no more lumps of flour in the batter, add the remaining water and stir to combine
- Heat up groundnut oil over MEDIUM LOW heat
- When the oil is hot, stir the flour batter and pour it into the pan slowly. Fry over MEDIUM LOW heat until it is crisp and slightly browned. Rotate the pan occasionally.
- When the flour batter is no longer sticking to the pan, flip it over. It should be slightly browned, slightly crispy, and slightly stretchy. Fry over MEDIUM LOW heat until it is crisp and slightly browned. Rotate the pan occasionally.
- When both sides of the flour batter are crisp and slightly browned, pour in half of the beaten egg. Fry the omelette over MEDIUM LOW heat. Rotate the pan occasionally.
- Flip the omelette when the bottom is set and golden brown. Pour in the remaining egg. Fry the omelette over MEDIUM LOW heat.
- When the bottom of the omelette is set, tear the omelette into large pieces
- Add white pepper and coriander to the pan and toss to combine with the omelette
- Push the omelette to one side of the pan and add the oysters to the pan
- Pour half the soy sauce over the oysters and the other half on the omelette mix
- Stir to coat the oysters with the seasoning and quickly toss everything together in the pan. Oysters cook quickly, so in 30 seconds, it will be ready.
- When everything is combined, plate up immediately because the oysters will continue cooking in the hot pan
- Garnish with a sprig of fresh coriander and serve immediately
Note:
- This is hawker food replicated at home, so you can customize it to suit your palate - less oil, more oysters, more eggs, add chilies, more coriander
- The tapioca flour in the starch batter will become a stretchy, gloopy texture when it is cooked. The rice flour will give it a bit of crisp. If you do not like the gloopy tapioca flour texture, you can reduce the amount of flour batter used.
Comments
Post a Comment