Chai poh omelette (菜脯卵)

Chai poh omelette is a very common Taiwan dish which is served with plain congee especially for breakfast. I love it but I find it a bit too salty so I decided to add onion to see how it will taste. It turned out really good because the sweetness in the onion compliments the saltiness of the chai poh. 

Chai poh (菜脯) is salted preserved radish which may be flattened, elongated pieces or shredded. There are two varieties. The more commonly known variety is very salty and has a distinctive and unique salty and slightly pungent flavour. The other variety is less salty and slightly sweetened. It keeps well without refrigeration.

Ingredients 

3 eggs

1 small Bombay onion

100 gm chopped chai poh

Soak the chai poh for about 5 min to reduce the saltiness

Rinse and drain it

Crack the eggs into a bowl with a pinch of salt and pepper

Beat up the eggs and set aside

Slice the onion

Heat up the 2 tbsp oil and put in the onions

Stir until the onions are soft and translucent

Add the chai poh and mix well with the onions

Pour the eggs onto the chai poh and onions

Tip it around to cover the onions

When the bottom is brown turn the omelette over to cook the other side

Break it up into bite size pieces

Dish up and serve with plain congee