Taiwan Best Food: Taiwanese Oyster Omelet Recipe – The omelet is a dish made from egg. This cuisine is the cuisine of the fundamental in many countries. The reason why many popular is because it is easy to make it, practically, it could easily be mixed other materials as a form of creation and the addition of nutrients. Well, this time we will create distinctive oyster omelet that tastes Taiwan is also not less favor with ordinary omelet we eat.
Oyster omelet is a dish of Teochew origin which is widely known for its savory taste in the country of origin, the Chaoshan along with Taiwan, Fujian, and many parts of Southeast Asia because of the influence of the Chinese diaspora.
Oyster Omelet Recipe
So if you are eager to enjoy the typical cuisine of Taiwan, just try this Oyster omelette recipes at home. So you don’t need to bother to go to a restaurant if Taiwan just wants to enjoy the typical cuisine of Taiwan. Please refer to the oyster omelet recipes typical of Taiwan that savory below.
Ingredients Oyster Omelet Recipe
For the Sauce:
- ¼ cup ketchup
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon red miso paste
- 1 teaspoon cornstarch
- 1/2 cup cold water
For the Omelet:
- 2 eggs
- ¼ teaspoon salt
- Pinch ground white pepper
- 1 teaspoon sweet potato starch (see note)
- 1/4 cup cold water
- 1 tablespoon vegetable, peanut, or canola oil
- 3 to 4 raw oysters
- 1 scallion, chopped
- 1/4/ cup celery leaves, roughly torn or chopped
For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.
For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.
Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.
Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.