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Thursday, March 8, 2018

CAI POR NOOI [CAI POR EGG OMELETTE]

This is another way of making the popular Chinese egg omelette with preserved radish [cai por], a little different from my mom's version [here].  This omelette is always good to eat with a bowl of plain hot porridge.  I believe, any novice cook can try making it, rather fail proof, so long as you don't burnt the omelette, hahaha!  

Very simple steps with only a few ingredients.
Ingredients
[serves 4-5]
5 eggs - break into a bowl, beat till fluffy
1/2 bowl preserved radish [cai por] - rinse and drained
1 stalk spring onions - chopped
1 tsp oil
enough oil for frying omelette

  1. Beat eggs in a bowl, set aside.  Add in chopped spring onions.
  2. Pan fry the cai por in a non stick pan without oil until dry.  Add in 1 tsp oil, continue to fry until fragrant.  Dish up into beaten egg.  Mix well.
  3. Add some oil into pan, swirl to spread out the oil.
  4. Pour some egg mixture into pan.  Do not stir immediately.
  5. Stir lightly with a pair of chopstick when the edges turn white, leave to fry until lightly brown.  Flip over to fry the other side until firm and edges are crispy.
  6. Slide onto serving platter.
  7. Serve with porridge or rice.

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