Wednesday, September 27, 2006

Taiwanese Oyster Omelet (Oh Ah Chian)

This is my husband's favorite dish. I found this dish from the following link:

10 oz jar of refrigerated shucked oysters, drained and roughly chopped
1/4 cup powdered sweet potato starch
1/2 cup water
2 tbsp sweet chili sauce (can substitute 1 tbsp of sriracha thoroughly mixed with 1 tbsp of ketchup)
3 large eggs, scrambled
2 tbsp of vegetable oil (divided)
1 cup of cooked chrysanthemum greens, stir-fried with 2 cloves of chopped garlic (can substitute mustard greens or spinach for the chrysanthemum greens)

Combine the sweet potato starch, water, and oysters until thoroughly blended. Heat 1 tbsp of the oil in a wok or large skillet until shimmering, and pour the starch batter in the skillet and allow it to cook and set until it begins to turn translucent. Flip the sweet potato starch pancake until it becomes translucent throughout. (You may have to break the sticky pancake up into more manageable patches, and individually flip each patch.) The pancake should have a gluey texture, almost like mochi. Now, take the cooked pancake off the heat, and reserve.

Using the same pan (first, make sure that the surface is clean and unblemished with leftover potato starch bits), add the remaining tbsp of oil, and heat until shimmering. Swirl the scrambled egg mixture into the heated pan. Being careful not to break the egg omelet, heat it until it is set, and carefully flip it, using a wide-brimmed spatula if necessary.

There are two ways to serve the omelet. You can either spread the bed of greens and cooked potato starch mixture on one-half of the omelet (while it is still in the pan) and flip it onto a plate, or put the greens and potato starch mixture directly on the plate, and put the full, circular omelet on top. Either way, spread the hot sauce on the surface of the scrambled omelet, and enjoy!

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