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Saturday, September 1, 2018

Preserved Radish Omelette 【菜脯煎蛋】



I made Preserved Radishes/Chai Poh last year and it turned out just perfect! Much better than the one I found in the shop. 

There were a few hot sunny weeks this year when the price of radishes in Asian supermarket was also right, so I made two more batches of Chai poh and used some to make topping for this delicious Chwee Kueh. Though the recipe of Chwee Kueh was posted before this omelette, Chai Poh omelette is actually the reason I made these preserved radishes in the first place!! I love Chai Poh Omelette to go with congee.

So here is my simple Chai Poh Omelette recipe. 

去年这个时候我晒了一批萝卜干/菜脯,成品非常好,所以今年亚洲超市的萝卜上市打折又刚好又遇上一周的艳阳天时,我又制作了两批的菜脯。

虽然我写水粿食谱时也是用了自己晒的菜脯做的铺料,其实菜脯煎蛋才是真正让我去制作菜脯的动力哦!只要家里煮白粥,就不能没有菜脯煎蛋。自己晒的菜脯做出来的煎蛋真的比买来的好吃太多太多啦!


Ingredients:
2 eggs
a little sugar (Omit if you use the shop bough preserved radish)

材料:
2 只 鸡蛋
一点糖 (如果用的是市售的菜脯就不必加糖)




1. Wash and mince the homemade preserved radishes, soak in warm water for few minutes before use if you like the it less salty.

2. Heat 2 tbsp of oil in a cooking pan, stir fry minced radishes until fragrance, add a little sugar at the end. You don't have to add sugar to the shop bought Chai Poh if you are using, it already contain sugar.

3. Beat two eggs with a little cooking wine, add a little salt if you like your omelette saltier, pour the beaten eggs into pan and pan-fry both sides until golden color. Serve warm with some congee.

1. 把自己晒的菜脯洗净切碎,如果口淡的话可以稍微泡泡水去咸味。

2. 锅里热上2大勺食油,把菜脯碎炒香,炒好时加入一小撮糖(市售的菜脯就不必加,因为已经有糖的了)。

3. 两只鸡蛋加一点料酒打散(如果口重的可以在鸡蛋里加点食盐),倒入锅里和菜脯碎一起两面煎黄即可食用。



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