One of the best things about Singapore is its food. Everywhere
you go, there are food centers, food courts, hawker centers, coffee shops and
cafes packed with people. The best place to eat in Singapore would be any
hawker center with so many varieties to choose from and the prices are low.
Newton Food Center is one fine example, easily accessible (it’s just across the
Newton MRT Station), airy and so many stalls to choose from. Some say it’s a
bit touristy and expensive but I heard that they have the best oyster omelet in
Singapore. I went there before the peak hours (dinner/supper) to avoid the
large throng of diners and to find a table easily. I went for the Hup Kee stall
and ordered the oyster omelet. The omelet is deep fried in wok and lard. I got
my number and the dish was served steaming hot a few minutes later. I like the crispy
and sticky consistency to it, the soft and briny taste of the oysters is tops, the
cilantro and spring onion compliment the dish though I find it a little bit
greasy but it’s still delicious.
I made it a point to try this at home with less oil and see
if I will get that crispy/sticky goodness just like Hup Kee’s. I searched the
internet and came up with this procedure.
Oyster
Omelet Recipe
4 tablespoons vegetable oil
3 tablespoons tapioca flour/starch
2 tablespoons rice flour
¾ cup water
4 eggs
2 garlic cloves, minced
2 tablespoon fish sauce
8 fresh oysters
2 sprigs of cilantro (or spring onion)
1. Heat 3 tablespoons of the oil in the griddle or a flat frying pan to high heat. Mix the flours with water. Pour flour mixture into the pan. Cook for about 30 seconds to let some crust form on the underside.
2. Break four eggs over the flour mixture. Spread the eggs without breaking the flour 'pancake' underneath. Using the edge of a spatula, divide the mixture into 3 or four pieces, and turnover each piece separately. Cook until the egg is slightly crispy - about 30 seconds.
3. Make space in the center of cooking surface by pushing aside the omelet. Pour 1 tablespoon of oil, then the garlic. Add the oysters. Cook for about 45 seconds. Pour the fish sauce. Then break-up the omelet and mix with the oysters. Serve immediately with cilantro/spring onion and sweet chili sauce.
4 tablespoons vegetable oil
3 tablespoons tapioca flour/starch
2 tablespoons rice flour
¾ cup water
4 eggs
2 garlic cloves, minced
2 tablespoon fish sauce
8 fresh oysters
2 sprigs of cilantro (or spring onion)
1. Heat 3 tablespoons of the oil in the griddle or a flat frying pan to high heat. Mix the flours with water. Pour flour mixture into the pan. Cook for about 30 seconds to let some crust form on the underside.
2. Break four eggs over the flour mixture. Spread the eggs without breaking the flour 'pancake' underneath. Using the edge of a spatula, divide the mixture into 3 or four pieces, and turnover each piece separately. Cook until the egg is slightly crispy - about 30 seconds.
3. Make space in the center of cooking surface by pushing aside the omelet. Pour 1 tablespoon of oil, then the garlic. Add the oysters. Cook for about 45 seconds. Pour the fish sauce. Then break-up the omelet and mix with the oysters. Serve immediately with cilantro/spring onion and sweet chili sauce.
I tried to cook the egg a little bit longer to make it
crispy. I think I did well but I think more oil will be better next time.
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