Pickled Radish Omelette
Course: BreakfastCuisine: Asian, Chinese, Chaozhou, Chiuchow, TeochewDifficulty: Easy2
servings5
minutes10
minutesThere are two different type of pickled radishes, we usually refer to them as "tsai bo"- regular pickled radish or "laow tsai bo" - old pickled radish.
The regular pickled radish is lighter in colour and would be ready after just 1 month while the old pickled radish can be pickled for many years.
We usually have the regular pickled radish for breakfast with some congee and old pickled radish is eaten when you have an upset stomach--they are somewhat rarer these days as you can pass them down generations.
A simple but delicious recipe we often make is the pickled radish omelette. The pickled radish when minced finely releases a strong sweet and savoury aroma, which is the perfect compliment to some plain congee.
Ingredients
2 eggs
1/3 cup regular pickled radish
Directions
- Rinse the pickled radish in some cold water.
- Mince the pickled radish until as fine as possible. The finer the better.
- Drizzle some oil into the pan and turn on high.
- When the pan is heated, pour in the finely diced pickled radish and stir fry for 30 seconds or until you smell the aroma of the pickled radish.
- Crack the two eggs into a bowl and beat until combined.
- Spread out the pickled radish and pour in the eggs. Tilt the pan to even out the batter across the pan.
- When the bottom of the omelette has solidified, flip over the omelette.
- Turn off the heat and let the omelette sizzle for another 10 seconds.
- It's now ready to eat!
