Fri 5 Dec 2008
I do cook…once in a while..i am a fan of o-chien, so I thought it shouldn’t be hard to fry one myself. After googling for some recipes, here I go.
The making of oyster omelet.
1. Prepare some raw oysters. Drip the water dry and smash 2 eggs.
2. Mix some corn flour with into the oyster, and in this case, i prepared the egg first by seasoning it with pepper and soy sauce.
3. Heat up the wok and and the egg is about to cook on the other side…pour in oyster.
And guess what?
TOTAL FAILURE!
Although the taste was there but the presentation was ALL wrong!!! And i think i found some mistakes that i made:
1. Try to use a REAL wok instead of a induction cooker where it will stick your egg and not easy to control the heat.
2. Smash the egg after frying the oyster.
3. Too depressed for another attempt.
Any expert here can tell me how to fry a decent egg with induction cooker???
December 5th, 2008 at 2:40 pm
I know to fry a beautiful egg must put lotsa oil… that’s where the crunchy part come from. Haha
At Temple Street, they deep fried the oyster & egg. Very yummy.
December 5th, 2008 at 4:12 pm
Doesn’t look that bad la
December 5th, 2008 at 5:10 pm
Where u got those oyster?
I think ur o chien is edible lah, not bad though!!!
December 5th, 2008 at 5:23 pm
at least it tastes good..I can’t even fry a decent egg
December 5th, 2008 at 6:58 pm
I don’t care about the presentation, I still wanna eat!!!
December 6th, 2008 at 10:47 pm
Wao all eggs and oysters. Outside where can you find food like that leh. They put plenty of starchy thing. Not bad, not bad at all!! :):)
December 7th, 2008 at 9:32 am
Che-Cheh: i put very little oil too…anyway where is temple street?
nicktay: haha thanks
well compared to commercial o-chien, mine is…uh…
mimid3vils: got them from cold storage! quite fresh!
Monica: ^5! i am not alone
Neo: come!
molly: yeah for home cooked, i put very lil starch
December 8th, 2008 at 10:23 pm
OMG! I love oh chien! But in Sarawak, ours is a crispy version, not omelet style. Yours looks good though.
Not that big a failure though, still looks very edible.
December 8th, 2008 at 11:37 pm
I think I’ll do a lot worse! Yours is passable, still worthy to eat! : )
December 9th, 2008 at 12:12 am
It’s not too bad. I am sure it ended up tasty!! Try again!!
December 9th, 2008 at 12:26 am
I think the experts - the hawkers - don’t want to tell us the real recipe. They treat it like secret…
December 9th, 2008 at 12:32 pm
HB: yeah SOME o-chien here is the crispy style, but i have no idea at all on how to fry one
foongpc: belum cuba belum tau
mysimplefood: haha taste is there but look is not
KS: i wonder what the secret is, i have seen ppl frying it but it looks all easy peasy
December 9th, 2008 at 3:52 pm
wat a teaser..yeah a pity it doesnt look like what the restaurants do..but then again, restaurants r restaurants…home cook food will always b home cook food..
December 9th, 2008 at 8:46 pm
Macam tak cukup flour ler..as I remember.. we need to kasi flour dulu then masuk “o” and the egg later…
December 10th, 2008 at 12:40 am
It’s in HK.
December 10th, 2008 at 9:34 am
Looks okay what.. Haha.. At least we won’t hesitate to try your version! *wink*
December 10th, 2008 at 2:22 pm
lotsofcravings: LOL teaser hahaha
jian aka miao: but too much flour it will taste like glu!
Che-Cheh: ooh..the ‘miu kai’? i tot here also got temple street
twosuperheroes: tennnnkiiuuu for being kind to me :p
December 16th, 2008 at 6:03 am
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