Chai poh 菜脯 is salted radish and a staple in teochew porridge. I had seen a post by Kitchen Tigress on how to many fluffy Chai Poh Omelette (菜脯卵), combining elements of French and Chinese omelettes. Ever since then I have been waiting for an opportunity to try it out. With only 2 tomatoes and 4 eggs in the fridge, nothing defrosted, and dinner-time looming, my chance came. I didn’t add any milk, preferring a more traditional version. I did her advice to start with high heat, reducing to medium and then low as the omelette cooks.
½ handful of chai poh
3 eggs, beaten with pinch of salt and pepper
1 tomato, sliced
2 shallots, chopped finely
1″ ginger, chopped finely
salt/pepper to taste
Serves 2
Rinse chai poh several times in water to remove some of the saltiness. Squeeze dry and remove as much water as possible using paper towels.
Heat up some oil and stir try chai poh to give it a slightly crispy texture, hence you want it as dry as possible. Note that it will never become completely crispy!
After about 30 seconds, add shallots and ginger. Fry till fragrant.
Prepare beaten eggs. Add salt and pepper to taste. Go easy on the salt as chai poh is already salty.
On high heat, add beaten eggs. Swirl eggs around pan evenly. It should form solid whites quickly around the edges. Lower to medium heat after about 5 seconds.
Allow eggs to cook. Spread eggs around if necessary to keep it even.
Flip or fold the omelette, depending on your preference, and cook till done.
Garnish with spring onions.
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