Or Lauk/ Singapore Oyster Omellette

My first memory of this Singapore Street food goes way back to the seventies when my father would take us to a street food center, near the old Thong Chai Medical Institution on Eu Thong Seng street, for supper. I remember this was one of the dishes my father ordered for us including boiled cockles and Cantonese fried fritters/salad (Ham Sa-lay). Subsequently, after the street food center was demolished, my family enjoyed having this dish at Chomp Chomp food center during the late 80s and early 90s.

Ingredients:

2 pounds of small oysters

1 1/2 cups of sweet potato starch mixed into one big soup bowl of cold water (about 2 1/2 cups of water) – add 1 tablespoon of white ground pepper

12 beaten eggs – add a few dashes of Thai fish sauce and 1 teaspoon of white ground pepper

2 tablespoons of cooking oil

Method:

Stir the sweet potato starch well in to the big soup bowl of water and microwave for 2 minutes or until they turn into starch.

Heat up oil to the frying pan. Pour in egg mixture and lay oysters carefully in and around the egg omelette. Cover the frying pan until most of the egg on the underside is cooked. Then drop blops of the sweet potato starch in and around the omellette. Cover for a few seconds. Then chop the egg omelette into quarters and flip them over. Let the other side brown before turning off the heat and dishing it up.

Copyright 2012 From the Kitchen of Eloise

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