Singapore Oyster Omelette - Orh Lua
Oysters Omelette is one of my must order dish when I am at East Coast Lagoon Hawker Centre. I frequent the stall so often that the boss recognizes me and will always give me a bigger portion. While waiting for my order, I would always stand there and watch the boss prepare my order and will ask if questions on how to prefect this oyster omelette at home.
Oysters: He told me that he is using oysters from Korea as it is large in size and it is creamier and sweeter in taste.
Temperature: The pan must be smoking hot before you pour in the batter in order to get the crispness from the starch batter.
Ratio of starch to eggs: The balance of starch to eggs is the trick to perfecting this dish as you want to make sure in every mouth you get a good mix of eggs and starch.
Lard: You definitely need some pork lard and lard oil to get that flavor in there. There is no substitute for the lard flavour.
Chilli: Oyster omelette is never complete without the vinegar chili sauce! You can do a cheat version by adding lime and rice vinegar to the store-bought samba chilli paste.
This recipe only requires a few ingredients and it takes less than 30 mins to prep and cook! Do let us know what you think of the recipe!