Recipe Courtesy of Asian Food Network
Pickled Radish Omelette
A big fan of omelettes? Then the Preserved Radish Omelette is a must-try dish for you. Originating from China but also favoured in Singapore and Malaysia, the Preserved Radish Omelette (or as it is affectionately known - Chai Poh Neng) is the trifecta of side dishes – requires few ingredients, easy to make and a perfect balance of sweet and salty. Eat it simply with a bowl of rice or porridge, or with a variety of side dishes.
- Difficulty: Easy
- Preparation: 5 min
- Cook: 5 min
- Clean up: min
- Steps: 2 steps
- 6 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 6 Ingredients
- Preparation: 5 min
- Cook: 5 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Fry the radish
Heat pan with oil. Fry radish for about a minute
Add minced garlic and fry about 2 minutes until fragrant
2. Add the eggs
Crack 3 eggs and lightly beat them with a dash of pepper
Spread the radish evenly in the pan before adding the beaten eggs
Add in the egg mixture
Spread out the egg throughout the pan and gently stir until egg is no longer watery and looks a little curdy
Let it brown on one side, the flip to the other side
Be careful not to overcook the omelette
Plate and Serve!
Plate and serve. Garnish with cilantro.
