D'Open Kitchen

COOKING FOR THE SOUL

Singapore Oyster Omelette (Orh Lua)

Name: Singapore Oyster Omelette (Orh Lua)
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup Water; 1 tbsp rice flour; 1 tbsp corn flour; 2 tbsp tapioca starch; 1 tbsp Soy Sauce; 1 tbsp fish sauce; 2 tbsp Hua Diao; 3 qty Eggs; 3 tbsp lard oil; 2 stalks chives/ spring onions; 200 grams oysters; 1 tbsp Hua Diao; 1/2 tbsp Soy Sauce; 1/2 tsp garlic

Recipe by

Trish yee

Oysters Omelette is one of my must order dish when I am at East Coast Lagoon Hawker Centre. I frequent the stall so often that the boss recognizes me and will always give me a bigger portion. While waiting for my order, I would always stand there and watch the boss prepare my order and will ask if questions on how to prefect this oyster omelette at home.

Oysters: He told me that he is using oysters from Korea as it is large in size and it is creamier and sweeter in taste.

Temperature: The pan must be smoking hot before you pour in the batter in order to get the crispness from the starch batter.

Ratio of starch to eggs: The balance of starch to eggs is the trick to perfecting this dish as you want to make sure in every mouth you get a good mix of eggs and starch.

Lard: You definitely need some pork lard and lard oil to get that flavor in there. There is no substitute for the lard flavour.

Chilli: Oyster omelette is never complete without the vinegar chili sauce! You can do a cheat version by adding lime and rice vinegar to the store-bought samba chilli paste.

This recipe only requires a few ingredients and it takes less than 30 mins to prep and cook! Do let us know what you think of the recipe!

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Prep Time 5

Cook Time 10

Course Side Dish

Cuisine Singapore

Servings people

Calories 467 kcal

Equipment

Ingredients

Starch Solution Mix

1 cup Water
1 tbsp rice flour
1 tbsp corn flour
2 tbsp tapioca starch

Seasoning Sauce

1 tbsp Soy Sauce
1 tbsp fish sauce
2 tbsp Hua Diao

Others

3 qty Eggs
3 tbsp lard oil
2 stalks chives/ spring onions

Oysters

200 grams oysters
1 tbsp Hua Diao
1/2 tbsp Soy Sauce
1/2 tsp garlic

Instructions

Mix all the flour in a bowl with 1 cup water and set aside.
Marinade oysters with hua tiao wine and soya sauce. Set aside.
Combine all the ingredients for making seasoning sauce in a bowl. Mix well.
Beat 3 eggs in a mixing bowl and add 1 tbsp of the seasoning sauce.
In a heated pan, add in some lard oil and pour in the starch batter.
When the batter turns crispy at the edges, add in the beaten eggs.
Sprinkle the chives/ spring onions in and drizzle some seasoning sauce and lard oil over.
Flip the omelette over and separate into smaller pieces.
Push the omelette to one side and add in garlic and fry for a few seconds.
Add in the oysters and mix well with the garlic. Drizzle some seasoning sauce over the oysters and mix well with the omelette.
Dish up and garnish with coriander leaves.

Video

https://dopenkitchen.com.sg/humix/video/A7s3BBJr6z2

Notes

Click here if you are interested in learning how to make other Singapore local cuisines!

Nutrition

Calories: 467kcal

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.