this evening, i kind of perfected the hawker orh lua on 13.2.2019. ^^
made a thin crispy layer exactly like the excellent oyster omelette at beng thin.
hawker food are just so difficult to make.
they are so inexpensive and the good ones are just so good. they hawkers have done their in the hundreds everyday and many have done over many decades, so they perfected it like the back of their hands.
and many chinese/asian hawker dishes are more difficult to do than western dishes eg a bakchormee has so many ingredients c/w a pasta.
i of course experimented with hawker and zi char dishes, but if i cannot do them well, then not worth to do la..since can easily eat them outside.
orh lua is one of the difficult dishes.
there are some variations. some does the batter more wet, some do like a crispy sheet, like the superb orh lua at beng thin. i like both styles actually.
i mixed 1 tbsp heap sweet potato flour and 3 tbsp water, and added 2tsp fish sauce and white pepper.
then i fried the sweet potato flour, let it formed over high fire, then added egg and spread the egg and let it formed. then turned over turned fire to low and let the batter crisp. added my large plum oysters and covered to cook the oysters while crisping the batter. then added crispy prawn chilli.
- 1 tbsp heap sweet potato flour
- 3 tbsp water
- 2tsp fish sauce
- white pepper
- 8 large oysters (i used frozen ones..hawkers used them too)
- fry sweet potato flour let it form high fire
- add egg & spread. let it form
- turn over turn to low fire let batter crisp
- add oyster & cover to cook
- add crispy prawn chiili