Recipe: The Simple Joy of Fried Oyster Omelette

Let's chat about oysters – those slippery little guys that give me the chills when eaten raw. Honestly, raw oysters and I don't quite click, but cook them up, grill them with garlic butter and cheese à la DoubleTree by Hilton Johor Bahru, and we're talking a different love story. I'm also all in if they're bakar with sambal or dipped in my not-so-secret Thai sauce (Recipe HERE). Well, that's my oyster anthem! Living in food haven Ipoh for years turned me into a Chinese food lover, especially for delights like Kuew Tiaw, Chai Tow Kway, Chee Cheong Fun, and all those goodies that my taste buds and my better half crave.
Oh Chien or Fried Oyster Omelette

6 medium Eggs
1 1/2 tbsp Fish Sauce
A sprinkle of Pepper
6 tbsp Oil (divided into 2 acts of deliciousness)
1 tbsp Chopped Garlic
500g Oysters (medium-sized, fresh or frozen)

Ingredients for the Batter:
3 1/2 Tbsp Potato Flour
1 1/2 Tbsp Rice Flour
1 Tsp Salt
150ml Water

Garnish and Sauce:
A bunch of coriander or daun bawang
Thai Chilli Sauce
Lime slice

  1. Crack the eggs into a bowl, add fish sauce, and a dash of pepper. Whisk until well mixed.
  2. In a separate bowl, combine potato flour, rice flour, salt, and water to create the batter.
  3. Heat 3 tbsp of oil in a pan, sauté chopped garlic until aromatic, and add oysters. Cook until the edges curl. Set aside.
  4. In the same pan, add the remaining oil. Pour in the egg mixture, followed by the batter. Allow it to cook until the edges crisp up.
  5. Spread the cooked oysters evenly over the omelet, fold it in half, and let it cook until golden brown.
  6. Garnish with coriander or daun bawang, and serve with a side of Thai Chilli Sauce, and a lime slice for that zesty kick.
To all my wonderful ladies who love simple, hearty meals, give Fried Oyster Omelette a try and share your oyster stories. Got your own twist to the dish? Let's swap tales and create a sea of culinary memories together. Here's to the joy that a good plate of Oh Chien brings – it's like a taste of Ipoh in every bite! Tibber.