Fried oyster omelette (called Oh Chien in Hokkien) is one of my favourite dishes at the hawkers in Malaysia. In Malaysia alone, there are a few types of fried oyster omelette. In Kuching and Pulau Pangkor, the omelette is crispy much like crackers whilst in Pontian, Melaka and Penang, it is slightly soft and sticky (owing to the use of potato starch).

Before you start going “ooh-aah, Pablo can cook!”, let me tell you that this is what I ate in Pontian a couple of months ago and “No”, I did not cook this. I might try cooking it one day if I can get my hands on fresh small-sized oysters. The other ingredients in this dish are pretty much standard and easy to find. I have eaten fried oyster omelette which has medium or slightly larger sized omelette but found them a tad too overpowering in the taste of the oyster. Besides, I think using larger sized oysters are a waste. Better have them fresh with a squeeze of lemon instead.

If at all you can find the ingredients, why not try this Fried Oyster Omelette recipe by Amy Beh? Read the rest of this entry »

Before I decided to put up this recipe, I have no idea that this gourd that I’ve been eating the past 30 years or so is called Ridge Gourd. I’ve always known it as “kak kue” in Hokkien (meaning pointed or corner gourd). So, I had to do some googling and finally saw the picture of the familiar gourd – the ridge gourd. Simcooks has a picture of it and a different recipe for this gourd.

Whilst the size of this gourd may seem intimidating (it can measure up to 50cm long!), there is not much of it left by the time you finish cooking. You see, it is pretty much like a sponge and hence, it is also known to be your bathroom loofah in dried form (minus the skin, of course). To serve a plate of ridge gourd, you will need at least 2 pieces of ridge gourd measuring at least 30 cm in length each. Slice off the skin using a peeler and cut them into chunks much like potato wedges. Don’t worry if after preparation you have a big heap of ridge gourd chunks because it will eventually reduce into at least 1/3 in size. Oh, by the way, just like how crab or prawn shells will change colour as it cooks, the ridge gourd flesh will turn from white to green upon cooking. Nice isn’t it?

This is my recipe for Stir-Fried Ridge Gourd with Eggs and Prawns Read the rest of this entry »

I have been away from this blog for more than 10 days! Oh my! Recently I have been swamped by work and many other commitments that I have not had the time to update this blog with what I have been eating. Trouble is, I have been eating pasta a lot these days and they don’t really qualify as Asian food. Nevertheless, once in a while, one of our family favourite recipes will pop out and the dish will be laid on the table.

Egg Flower Minced Pork Soup is a simple soup with only 3 ingredients – eggs, minced pork and onions. If you have these three ingredients, you are all set to roll. Cooking time is basically measured by the time taken to bring water to boil and cooking the minced pork. So, it is a soup which can be cooked in a jiffy. The soup may not look at all appetising judging from the photo I took above but the soup can be rather tasty. Read the rest of this entry »

What’s that up there? Just a simple pork omellette. I was at two minds whether to post this ridiculously simple recipe over the net. I am sure this recipe is known by so many people and it bothers on embarrassment to put it up here. But then again, so are most of the recipes here, which are basically simple and common dishes cooked at homes. So, I thought maybe, just maybe, it might be something new to someone.

You should try to use a non-stick frying pan for this recipe and have real patience to cook it so that you can have a really nice piece of omellette which is firm to the bite, yet juicy.

This is my recipe for Pork Omellette

Ingredients

• 150 grammes of pork mince
• 3 large eggs
• 3 cloves garlic (chopped)
• 2 teaspoons Cooking oil (palm oil)

Seasoning

• 1 1/2 teaspoons salt
• a couple of dashes of white pepper powder
• a dash of worcestershire sauce

Method

Combine garlic, minced pork and eggs in a bowl. Beat till mixture is even.

Heat oil in frying pan. Pour mixture onto pan and gently stir mixture for about 15 seconds.

Reduce to low heat and let omellette cook for 5 minutes or until upper layer almost dried up. Using a wooden / suitable plastic spatula, “loosen” the omellette from the bottom of the pan so that it can slide on the pan. Then, gently flip the omellette over and cook for another 2 minutes.

Serve hot. However, it still tastes good even if it’s cold.

Technorati Tags: Recipe, Pork, Omellette, Malaysia