Comments on: Fried Oyster Omelette – Oh Chien

By: xin

xin — Wed, 26 Nov 2008 01:24:05 +0000

ah! i am back here again for the recipe will try out tonite!

By: tastesofhome

tastesofhome — Sun, 07 Sep 2008 01:32:40 +0000

This dish brings back so many fond memories of Malaysia! I think the best ones I had were definitely in Melaka and in Penang…yummy! thanks for the recipe!

By: » Weekend Reflections Passion is Thy Name!

» Weekend Reflections Passion is Thy Name! — Sun, 31 Aug 2008 07:10:29 +0000

[...] like an ‘Oh Chien’ seller purchasing more than 3 dozen eggs from the supermarket. Can’t believe my friends are [...]

By: pablopabla

pablopabla — Tue, 25 Dec 2007 13:05:16 +0000

Kristy : Thanks for the great feedback! I am sure other readers would take note.

By: Kristy

Kristy — Mon, 24 Dec 2007 02:57:42 +0000

I tried the recipe but my first attempt was awful. Here are some tips on where I went wrong:

1) Go easy on the potato starch.. only use a few tablespoons of the batter.. it’s easy to fix if you used too little.. but impossible if too much.

2) Make sure when frying the starch / egg mixture, fry until the eggs are completely cooked (unless you like them raw tasting) but not too dry because you will fry them again with the oysters. If it’s not cooked, you may overcook the oysters before the eggs are ready.

3) Don’t try decreasing the salt – if not it will be flat! Just use sea salt, it’s good for you.

By: Mrs Shinoda

Mrs Shinoda — Sat, 01 Sep 2007 02:38:07 +0000

I honestly think that using medium sized oysters are the best. I am an extremely big fan of o-chien. Eaten ” o-chien ” for many years and me and my family also agreed that too big the oysters and the omellete will have a very ” sheng ” smell to it. Too small the oysters and you will not taste anything at all except for the eggs and tapioca flour. And that, most stalls tend to add too much of tapioca flour but less eggs and oysters to cut cost. Not tasty at all.

By: pablopabla

pablopabla — Mon, 30 Jul 2007 07:08:33 +0000

xin : I heard that the bigger the oysters (especially the wild caught ones), the more polluted the waters are

lilian : I was a bit skeptical about the use of ketumbar as it is a very strong spice to use. Might “drown” the oysters. LOL!

Anh : Well, the recipe belongs to Amy Beh and the oysters depicted above was what I had back in my hometown. Not my own cooking this time

Frucomerci : How is it?

reeseboston : Mmm….all purpose flour won’t be suitable. It won’t give the sticky feel to it. He! He!

psychochique : Oh yeah, nowadays, it is getting pricier. But my aunt knows the chef. So, she will place the order and ask for extra oysters for the same price. Heh! Heh! This place is by the coast, near Giant. It’s a corner restaurant next to the food court.

Rasa Malaysia : Er…big and fat because of the macro function of the digital camera lah. This is about the size of a guli only.

By: Hochiak! Delicious Asian Food » Blog Archive » Lap Cheong Omelette

Hochiak! Delicious Asian Food » Blog Archive » Lap Cheong Omelette — Mon, 30 Jul 2007 06:59:46 +0000

[...] will be two omelette recipes in succession, the previous being fried oyster omelette. Lap cheong is cantonese for sausages. This is uniquely chinese and is usually available in chinese [...]