Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!

Friday, May 3, 2013

Or Luak Oyster Omelette Recipe

Oh how I've missed a Singapore hawker staple - Or Luak.

Melbourne might be a cove of gastronomy treasures, but this is the one thing that no fine-dining establishment can or will replicate.

As with my other cravings, I just make do with my own version. Or Luak turned out to be easy to make and even easier to eat!



Ingredients for Or Luak:

- 4 Large Eggs
- 3 Tablespoons of Tapioca Flour
- 2 Tablespoons of Sweet Potato Starch/Flour
- 1 Tablespoon of Rice Flour
- 1.5 Cups of Water
- As many Oysters as you like
- Chives or Spring Onion
- Fish Sauce

Mix all 3 varieties of flour with water. Set aside. Heat up the sautee pan or cookware with a flat surface. Pour a bit of oil and once heated, sprinkle generous dashes of flour mixture all over the pan with a ladle. When it looks semi-cooked, crack and pour in the eggs, spread them evenly meshing the whites and yolks. Add chives and generous amounts of fish sauce. Once the bottom is crispy, break up the omelette and turn onto the other side. Add oysters and more fish sauce. Coriander to garnish.

Ingredients for Chilli Dip

- 3 or 4 tablespoons of white vinegar
- 1/2 teaspoon of sugar and salt
- 6 or 7 cloves of garlic
- 2 or 3 birdseye chillies

Blend together and add water to dilute if necessary.







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