Retrieving The ‘Teochew Stir-Fried Cucumber & Onion With Egg’ Taste

It is difficult. You start off not knowing exactly how it should taste like, and yet you know when you’ve gotten it wrong. I could only give it my best shot in my attempt to discover what my mama’s secret recipe contains.

Ingredients:

  • Oil: 1 tbsp
  • Red onion: 1, sliced
  • Cucumber: 1/2, quartered lengthwise, decored, sliced
  • Boiling water: 3/4 cup
  • Salt: a pinch
  • Egg: 2, beaten, 1 tsp sesame oil, 1 tsp fish sauce, dash of pepper
  • Rice wine: 1 tbsp
  • Fish sauce: 1 tbsp
  • White pepper: a dash
  • Coriander: 1/2 stalk, chopped finely

Method:

  1. Heat oil in frying pan. Stir-fry onions for 1 min. Add cucumbers and stir-fry for another min.
  2. Add boiling water and salt. Let onions and cucumbers cook in boiling water for 2min.
  3. Add beaten egg, rice wine, fish sauce and pepper into mixture. Stir-fry egg mixture for 2-3min.
  4. Garnish with remaining coriander and serve hot with rice.

Tricks:

  • The cucumbers and onions were boiled first so that they can absorb the flavours more easily during the latter part of the stir-fry.
  • Don’t over-cook the eggs. The dish should remain moist when it’s done.

Serving:
1 person

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