Wednesday, September 14, 2011
Yang Cong Cai Pu Jian Dan 洋蔥菜脯煎蛋 Onion And Preserved Turnip Omelet - "Malaysian Monday 54"
To many, A Teochew porridge/congee meal is incomplete without a plate of this very simple everyday dish.
I prefer to saute the onions briefly beforehand as it brings out the sweetness of the onion which match so well with the saltiness of the preserved turnip. Using the remaining oil in the pan to cook the omelet will of course make the finished dish even more fragrant and tasty.
Serve this together with some pickled mustard greens and the aromatic soy braised pork belly with eggs and tofu I posted earlier and you will have a meal that would make many homesick Teochews very happy.
serves 2 to 4 as part of a Chinese meal
4 eggs, lightly beaten
1 onion, sliced and lightly saute and allowed to cool
5 tbs preserve turnip
2 spring onion, sliced
dash of soy
salt and white pepper to taste
dash of sesame oil
Crack the eggs into a bowl and whisk lightly with the seasonings.
Mix the beaten eggs with the rest of the ingredients.
Heat up the pan with the remaining oil (from sauteing the onion earlier) and tip the egg mixture in. Fry on very low heat for 4 to 8 minutes.
When the omelet is firm enough to handle, turn it over and cook on the other side for a further 2 minutes.
Serve as part of a Chinese meal with either porridge or rice.