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
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