Tag Archives: 蚝煎

Oyster Omelette (蚝烙) Starchy Orh Luah

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Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

continuing on my quest for the starchy orh luah (蚝烙), i bought sweet potato flour from sheng shiong after my passable first attempt on orh jian (蚝煎) – crispy oyster egg.

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

Oyster Omelette (蚝烙) Starchy OrhLuah

this time i tried a smaller portion, so i used only 1 heap tablespoon sweet potato flour & mixed about 30ml water, adding 1 teaspoon fish sauce & some white pepper(& i would add some chopped spring onions if i have). i used only 1 egg, beating well & adding 1/2 teaspoon fish sauce & some pepper.

i added 3 tablespoon oil & make sure the pan is totally greased, then i spread the  sweet potato flour mixture over the pan on low fire. the difference c/w cornflour is that you see the familiar light transparent batter (whereas cornflour batter is opaque). somehow just the familiar look made it feel delicious. haha. 🙂

i then added the egg & 1 tablespoon of chilli paste & spread with the egg. then i turned fire to high to crisp the egg starch mixture, used the spatula to break up into smaller pieces & pushed to 1 side while i added the oysters. i cooked the oysters for (say) 2minutes making sure it was cooked but not overcooked (it would shrink & become tougher if overcooked).

i would probably need to tweak a bit & do proper garnishing with coriander, but this preparation was nearly there in producing a good oyster omelette, certainly it tasted better than the average hawker stalls. 🙂

c.h.e.f andy

 

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Oyster Egg (蚝煎) – Orh Jian

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orh luah = oyster omelette

orh jian = oyster egg

had a very nice orh jian (蚝煎) – crispy oyster egg – at beng thin hoon kee on 1.6.2014. 🙂

IQF (individual quick freeze) plump oysters from China

IQF (individual quick freeze) plump oysters from China

i enjoyed it so much i decided to have a go at it myself. i bought a 1kg packet of huge frozen oysters from sheng shiong for S$11.50. these were IQF=individual quick freeze, so very easy to just take out a few & put the remaining in freezer w/o defrosting them. i took out 12 plump oysters.

orh luah = oyster omelette

orh jian = oyster egg

beng thin's version orh jian = crispy oyster egg

beng thin’s version orh jian = crispy oyster egg

i saw a good internet video a hawker making crispy oyster omelette & also look at some recipes.

i mixed 3 heap tablespoon cornflour in a mixing bowl & added 1/3cup tap water for the batter, 1 teaspoon fish sauce & some pepper. i beat 2 eggs with chopped spring onions, 1 teaspoon fish sauce & some pepper.

i added 4 tablespoon oil to a non-stick pan on high fire, then drizzle the batter on the hot pan to form the base. i then added the egg on the batter, slightly spilling over the edges. i then pushed the egg batter aside (like in the video) & added in the oysters, making sure the oysters are not overcooked (& still plump & not shrunk). then i covered the oysters with the egg batter & flipped it on a serving plate. voila!

it was pretty ok for the first attempt. the egg batter was crispy. c/w beng thin’s version orh jian (crispy oyster egg) in above photo was like paper thin crisp.

i will probably try out sweet potato flour ( in place of cornflour ) OR a mix to see if i can get the more sticky starchy batter texture orh luah (蚝烙) that i like. & get some coriander to garnish. 🙂

c.h.e.f andy