serves
4
prep
25 minutes
cook
25 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 4 large eggs
- 2 tsp fish sauce
- pinch of freshly ground black pepper
- 12 medium oysters, preferably fresh but frozen are fine too
- 100 ml vegetable oil
- 2 garlic cloves, finely chopped
- 1 tsp Basic chilli paste (recipe below)
- dash of light soy sauce
- 2 spring onions, finely sliced
- vinegared chilli sauce, to serve (recipe below)
Basic chilli paste
Makes about 750 g (3 cups)
- 500 g dried chillies
- 3 garlic bulbs, cloves separated and peeled
- 250 ml (1 cup) vegetable oil
- 2 tbsp salt
Sambal cili cuka (Vinegared chilli sauce)
Makes about 500 ml (2 cups)
- 10 long red chillies, roughly chopped
- 125 ml (½ cup) Chicken stock
- 2 tbsp sugar
- 80 ml(⅓ cup) apple cider vinegar
- 1 tsp salt
Batter
- 2 tbsp tapioca starch
- 1 tbsp rice flour
- pinch of salt
Soaking time: 15 mninutes
Instructions
- To make the basic chilli paste, cut the dried chillies in half lengthways and remove as many seeds as possible, then soak the chillies in water for 15 minutes.
- Drain and rinse the chillies, then place in a saucepan with the garlic and enough water to cover them. Bring to the boil, then drain and set aside to cool.
- Using a food processor or a blender (and working in batches if necessary), process the chilli and garlic mixture with the oil and salt to a smooth paste. Transfer to one large container or a few smaller ones and then cover. These will keep in the fridge for up to 1 month.
- To make the vinegared chilli sauce, place all the ingredients in a blender or food processor and blend to a smooth paste. Taste and adjust according to your preference. The spiciness, sweetness and acidity should be balanced. This will keep in an airtight container or a glass jar in the fridge for up to 1 week.
- Crack the eggs into a large bowl, add the fish sauce and pepper and whisk everything together. Set aside.
- To make the batter, place all the ingredients and 125 ml (½ cup) water in a bowl and mix until well combined.
- Wash the oysters a few times to remove any grit or shell remnants, especially if using fresh oysters.
- Heat 3 tablespoons oil in a non-stick frying pan over high heat until hot. Give the batter a stir, then pour it into the pan, quickly tilting the pan to spread it evenly over the base to form a thin pancake. Let it cook for 5–7 minutes until it sets and turns golden.
- Remove one-quarter of the egg mixture and set aside for later. Pour the remaining egg mixture over the pancake and cook for 2 minutes until the edge of the omelette turns slightly brown and the egg is nearly cooked. Make a deep indent in the centre of the egg and add the remaining oil, the garlic and chilli paste and fry for another 1 minute.
- Add the oysters, soy sauce and spring onion and stir to break up the egg and mix everything together. Pour the reserved egg mixture over the oysters. Quickly flip the omelette over and cook for a few more seconds. Remove from the heat and break up the omelette into large chunks. Transfer to a plate and serve with the vinegared chilli sauce.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
