Preserved Radish & Spring Onion Omelette

– CHAI PO NENG –

SINGAPORE

Making an omelette is one of the most fundamental skills in the kitchen. It’s saved many starving students and harried mums. The omelette I grew up with is nothing at all like the delicate, anaemic French ideal. The edges are fried to a crisp golden brown and it is often seasoned with soy sauce or fish sauce. You can add any odd bits and pieces from the fridge of course, but my favourite omelette is a Teochew classic that involves salted preserved radish. I also like adding chopped coriander for freshness, or sautéd spring onions for sweetness.

Serves 1–2
  1. Rinse the salted preserved radish and soak in cold water for about 15 minutes, then drain. This removes excess saltiness.
  2. Meanwhile, finely chop the garlic and spring onions. Separate the white and light green parts of the spring onion from the darker green tops. Beat the eggs with a little bit of fish sauce and white pepper; you don’t need much, since the preserved radish is already salty.
  3. Heat half the oil in a hot frying pan over a medium-high heat and stir-fry the preserved radish, garlic, and the white and light green parts of the spring onions until fragrant.
  4. Add the rest of the oil to the wok and when the oil is hot, pour in the beaten eggs. Let them set slightly, then use a pair of chopsticks to push the cooked sides to the centre, swirling the pan so the raw egg runs to the edges. Do this until the egg is mostly cooked and golden brown underneath; it’s OK for the middle to be a bit runny.
  5. Sprinkle the chopped dark green onions on top before folding or flipping. Let cook for a few seconds more before dishing up. You can serve the omelette whole, folded in half or snipped into pieces. This is often eaten with plain congee (see here).