Cai Po Neng/ Eggs with Salted Turnip

This is a dish that my mother often cooked in my family. We have this dish at least once a week. It is a very popular Singapore home style dish.


4 tablespoons of Peanut Oil

12 Eggs

1 small packet of Cai Po/Salted Turnip, rinsed and strained

1 tablespoon of sesame seed oil

1 teaspoon of Kikkoman light soy sauce

2 dashes of Thai Fish sauce

1 teaspoon of White Ground Pepper


In a non-stick frying pan, heat up oil. In a bowl beat up all 12 eggs and add in sesame seed oil, Kikkoman light soy sauce, Thai fish sauce, white ground pepper and mix well. Then add cai po/salted turnip and mix well. Pour the mixture into frying pan and cover the pan with a lid. When the underside of the egg omellette is mostly cooked and brown, cut the omellete with the spatula into quarters and flip them over and brown them on the other side. Now, you are ready to serve the dish.

Copyright 2012 From the Kitchen of Eloise


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