Singapore’s Oyster Omelet Recipe

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Photo Credits: instagram.com/fanny_a_w

INGREDIENTS

  • 4 tablespoons vegetable oil
  • 3 tablespoons tapioca flour/starch
  • 2 tablespoons rice flour
  • ¾ cup water
  • 4 eggs
  • 2 garlic cloves, minced
  • 2 tablespoon fish sauce
  • 8 fresh oysters
  • 2 sprigs of cilantro (or spring onion)

INSTRUCTIONS

  1. Heat 3 tablespoons of the oil in the griddle or a flat frying pan to high heat. Mix the flours with water. Pour flour mixture into the pan. Cook for about 30 seconds to let some crust form on the underside.
  2. Break four eggs over the flour mixture. Spread the eggs without breaking the flour ‘pancake’ underneath. Using the edge of a spatula, divide the mixture into 3 or four pieces, and turnover each piece separately. Cook until the egg is slightly crispy – about 30 seconds.
  3. Make space in the center of cooking surface by pushing aside the omelet. Pour 1 tablespoon of oil, then the garlic. Add the oysters. Cook for about 20 seconds. Pour the fish sauce. Then break-up the omelet and mix with the oysters. Serve immediately with cilantro/spring onion and sambal (chili sauce)*.

How to make Sambal Chili Sauce


INGREDIENTS

  • 8 small chopped red onions
  • 8 fresh chilies sliced, remove seeds for a milder sambal
  • 5 cloves sliced garlic
  • 1 stalk lemongrass thinly sliced (use only the bottom 3 inches of the stalk – this is the most fragrant part of lemongrass)
  • 1⁄2 ounce tamarind (soak in a cup of water and pour the tamarind juice through a strainer before use, to avoid chunks and granular particles)
  • 10 dried chilies (soak in hot water for 5 minutes)
  • 2 tsp turmeric powder
  • 3 tbsp sugar
  • 1 tsp salt, or to taste
  • 8 tsp oil

INSTRUCTIONS

  1. Blend onions, chilies, garlic, lemongrass, tamarind and dried chilies into a paste. Add 3 tsp oil to ensure it blends to a smooth paste.
  2. Add 5 tsp oil in a pan. Once the oil is hot, add the paste and sauté until aromatic. Tip: Always keep the flame on a low. Sauté for about 13-17 minutes, constantly stirring the paste.
  3. Add tamarind paste, salt and sugar.
  4. Cook till the oil separates from the pan and floats to the top.

Credits to: highoverhappy.blogspot.com