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Thursday, May 5, 2011

Fried Egg Omelette With Preserved Radish [Chai Por]

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.
2 eggs
1/2 bowl of chai por [preserved radish] - wash and drain
dash of pepper
1 Tbsp oil
  1. Add eggs to chai por with a dash of pepper. Use a fork to mix slightly.
  2. 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.
Note: No salt needed as preserved radish is already salty

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