A common and popular dish available at most of Penang's economy rice stall. Another easy and economical dish of my Ma to accompany plain porridge. Simple, yet tasty.
Ingredients
2 eggs
1/2 bowl of chai por [preserved radish] - wash and drain
dash of pepper
1 Tbsp oil
2 eggs
1/2 bowl of chai por [preserved radish] - wash and drain
dash of pepper
1 Tbsp oil
- Add eggs to chai por with a dash of pepper. Use a fork to mix slightly.
- Heat oil in wok on medium heat. Pour in egg mixture and spread a little. Fry till edges are firm and a little crisp. Flip over and fry till firm and edges are browned. Dish out.
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