Serving : 2
- Tapioca Starch 3 Tablespoon
- Water ½ Cup
- Chervil, ½ cut 5 gm
- Vegetable Shortening or Lard 4 Tablespoon
- Eggs 5 No
- Garlic, crushed and chopped 4 Clove
- Preserved Radish 3 Tablespoon
- Fresh Oyster, flesh only 10 Pieces
- Fish Sauce 2 Teaspoon
- Light Soya Sauce 1 Teaspoon
- White Peppercorn, crushed 5 No
You may need a heavy 23 cm size or bigger black pan for this purpose. Heat the pan under high (volume) fire. Mix well the starch with water, put aside. Heat about 3 tablespoon of shortening or lard in the pan, stir in the batter starch on it to form a thin layer. Crack the egg on by one. You are actually making a scrambled egg ! Allow the egg to cooked for about 15 seconds before you scrambling the egg using spatula.
Reduced the heat, make like a well or hole at the center of the pan, add in the remaining shortening, fry the chopped garlic until almost golden in color, add in the pickled radish, the oyster. Season well using light soy sauce, fish sauce and cracked pepper. Be careful with the salt because these two ingredient and the pickled radish is salty. Scrambled all together all the ingredient well. Fold in the chervil just before you dish out on the plate. The starch that you added earlier should form a crispy edge of your egg dish. This is the main character of your omelet
Side Chili Paste
- Red Chilly, seeded 15 no
- Vinegar, White ¼ Cup
- Sugar 3 Tablespoon
- Starch, cornstarch 1 Teaspoon
- Water 2 Tablespoon
Blend the chilly using food processor with vinegar and sugar. Heat up in the pot allow to boil, diluted the starch using water, whisk inside the pot, simmer until the liquid become thick and put off from fire. Use about 1 Tablespoon with chopped garlic side by side as a side dish for your omelet.
This is a famous street food in Penang and hardly found somewhere else.
