Friday, May 8, 2020

【蚝煎/蚝烙】Fried Oyster Omelette (Or Luak/ Or Chien)



在娘家的时候每每和家人出去美食中心吃饭,爸爸就会点一盘蚝煎和大家分着吃。是我们一家大小都很喜欢的一道美食。

家乡的蚝煎用的蚝是新鲜的小生蚝,在美国我只买得到大生蚝,这次买的还是打折的冷冻生蚝,做出来的蚝煎味道却一点都不差噢!

正宗的蚝烙/蚝煎用的是蒜苗而不是葱花,刚好院子里种了些蒜苗,就剪了一小把做蚝煎,自己种的就是好吃哦!

When I was young, whenever my parents bring us out for dinner at the hawker center, dad will always order this Oyster Omelette for the family to share, a very good side dish to go with noodle or rice dishes.

I bought two packets of frozen oysters from the Korean supermarket not long ago with this dish in mind, with the garlic I planted in my front yard finally growing tall enough for harvest, I made this omelette for brunch and hubby and I both enjoyed it very much!

Note: The original recipe for this omelette is to use garlic green instead of spring onion.




材料:(可做两份)
200 克 生蚝
2-3 根 蒜苗
2 只鸡蛋
2-3 大勺 红薯/地瓜粉
1 小勺 食油
1/2 小勺 鱼露  Nam pla
1/4 小勺 胡椒粉
几根 香菜/芫荽 (切段)
1-2 片 青柠/酸柑

Ingredients:(Makes two plates)
200 g of Oyster
2-3 Green Garlic Leaves
2 eggs
2-3 tbsp of Sweet Potato Starch
1 tsp of cooking oil
1/2 tsp of Fish sauce / Nam pla
1/4 tsp of white pepper powder
1 small bunch of Cilantro
1-2 pieces of lime/calamansi



1. 把生蚝轻柔地洗净沥干,别把水份沥太干了,留点水份待会可以兑红薯粉。如果用的是冷冻生蚝需先解冻。

2. 洗净的生蚝放碗里加入鱼露、胡椒粉、红薯粉和一小勺的食油拌匀。

3. 把青蒜切碎加入,没有青蒜的可以用葱花代替。拌匀备用。

4. 平底锅里中火热上一小勺食油,把一半的面糊倒入用铲子铺开,越薄越好。加盖煎2分钟至底部焦脆。

5. 把两只鸡蛋打散,把煎好的蚝饼稍微提起来把鸡蛋灌一点到底部再倒一点到面上,这样鸡蛋和蚝饼可以更好的融合,卖相更好。

6. 再洒点食油开高火把蚝烙煎熟即可盛到盘子里,加点切段的香菜,准备好沾酱即可开吃。也可挤一点柠檬汁吃,更清爽。

注:我喜欢吃嫩点的蚝,所以我家的蚝煎一般只煎一面,喜欢吃焦一点的朋友可以翻面两面煎了吃。

蚝煎的沾酱我只是把冰箱里现有的自制海南鸡饭辣椒酱泰式甜辣酱混匀加点热水,味道就刚刚好了,没有的朋友可以切点小米辣和鱼露沾着吃!

1. Thaw and clean the oyster gently ( do not over clean the oyster that it may lose its sweetness), slightly drain and set aside, it is ok to still have some liquid with the oyster.

2. Add fish sauce, white pepper powder and sweet potato starch and 1 tsp of oil to the oyster.

3. Add the chopped green onion/spring onion to the oyster, mix well.

4. Heat a skillet at medium heat with a little oil, around 1 tsp, spread half of the oyster batter over the skillet, as thinly as you can. Cover with lid and cook for about 2 min until the underside of the starch browned a little

5. Beat/whisk the egg, and pour half of the egg over the oyster, you can lightly lift the cooked oysters pan cake and pour some eggs underneath so that the omelette will look better.

6. Drizzle a little more oil and cook the omelette until fully cooked, I do not flipped mine, for I prefer my oysters to stay tender. If you like you can flip and cook the other side of the omelette.

Add some chopped cilantro and squeeze a little lime/calamansi juice over the omelette before serving.

Note:For the dipping sauce, I simply mix my homemade Hainanese Chicken Rice Chili and  Thai Sweet Chili Sauce and it turned out just perfect!


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