{"id":9493,"date":"2016-07-30T12:02:49","date_gmt":"2016-07-30T04:02:49","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9493"},"modified":"2016-07-30T12:02:49","modified_gmt":"2016-07-30T04:02:49","slug":"%e5%ae%b6%e5%b8%b8%e4%be%bf%e9%a5%ad-%ef%bc%8d-%e6%bd%ae%e5%b7%9e%e8%8f%9c%e8%84%af%e8%9b%8b-teochew-omelette-with-preserved-radish","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9493","title":{"rendered":"\u5bb6\u5e38\u4fbf\u996d \uff0d \u6f6e\u5dde\u83dc\u812f\u86cb (Teochew Omelette With Preserved Radish)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9498\" alt=\"Teochew Radish Omelette\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Teochew-Radish-Omelette.jpg\" width=\"650\" height=\"437\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9496\" alt=\"Teochew Radish Omelette 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Teochew-Radish-Omelette-2.jpg\" width=\"650\" height=\"370\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I used to dislike this omelette a lot. Even till today, given a choice between salted egg and omelette with preserved radish, I would still reach out for the egg and leave the omelette untouched. It&#8217;s just a matter of preference, I guess.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">My grandmother and mum loved to fry radish omelette very regularly when I was much younger. Growing up in a Teochew family means eating a lot of Teochew porridge with lots of salty (and sometimes really really salty) side dishes such as salted egg, fermented bean curd, steamed or fried white-spotted rabbit fish as well as radish omelette. As if it is not salty enough, we never fail to see a small plate of salted soy beans on the same table that&#8217;s meant as a dip for the fish. And I am not afraid to admit that the salted soy beans are actually my favourite of all &#8211; I love digging into them and drowning them in my bowl of porridge to give it some taste. That was how I learnt to grow up &#8211; the authentic (and unhealthy) Teochew way.<\/p>\n<p style=\"text-align: justify;\">As for the Teochew radish omelette, this is actually the first time I&#8217;m trying to make it, after having avoided it for such a long time. Finally. But it still tastes too salty for my liking.<\/p>\n<p style=\"text-align: justify;\"><em style=\"text-align: justify;\"><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Oil: 1 tbsp + 3 tbsp + 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Sweetened preserved radish: 100g, soaked 20min in water<\/li>\n<li style=\"text-align: justify;\">Egg: 3, well-beaten<\/li>\n<li style=\"text-align: justify;\">Coriander: 1 stalk, chopped<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Heat 1 tbsp oil in wok. Stir-fry preserved radish for 2min till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add 3 tbsp oil in wok and turn to high heat.<\/li>\n<li style=\"text-align: justify;\">Add half of beaten egg into wok. Turn to low heat after 30 sec.<\/li>\n<li style=\"text-align: justify;\">Once omelette has set, flip to the other side. Leave to brown for 1min.<\/li>\n<li style=\"text-align: justify;\">Remove omelette. Repeat steps 2 to 4 for remaining egg.<\/li>\n<li style=\"text-align: justify;\">Serve hot with coriander and plain Teochew porridge.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Teochew-Radish-Omelette-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9497 aligncenter\" alt=\"Teochew Radish Omelette 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/05\/Teochew-Radish-Omelette-3.jpg\" width=\"500\" height=\"565\" \/><\/a><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Make sure to buy the sweetened preserved radish, not the salty ones, as only the sweet ones are used to make an authentic Teochew radish omelette.<\/li>\n<li style=\"text-align: justify;\">My mum uses a lot of oil to make her omelette puff up like magic. Really a lot. I still wasn&#8217;t able to make myself do it, hence the rather skinny omelettes here as you can see. Give it a try, if you wish to give yourself a treat, and make sure to use a Chinese wok while you are at it!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n2 omelettes (4 persons)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=9493\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I used to dislike this omelette a lot. Even till today, given a choice between salted egg and omelette with preserved radish, I would still reach out for the egg and leave the omelette untouched. It&#8217;s just a matter of &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=9493\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,43],"tags":[328,523,522,52],"class_list":["post-9493","post","type-post","status-publish","format-standard","hentry","category-chinese","category-egg","tag-omelette","tag-pan-fry","tag-radish","tag-teochew"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9493"}],"version-history":[{"count":10,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9493\/revisions"}],"predecessor-version":[{"id":9649,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9493\/revisions\/9649"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}