My Favourite Food <(^-^)>
Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savory taste
Variations of the dish preside in some southern regions of China although the actual taste and appearance of these can vary by a lot from the original version from Taiwan.
Oyster Omelette is often sold in night markets, and has constantly been ranked by many foreigners as the top cuisine from Taiwan.
It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, Philippines and Thailand.
The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.
Spicy or chili sauce mixed with lime juice is often added to provide an intense taste.
Shrimp can sometimes be substituted in place of oysters; in this case, it will be called shrimp omelettes.
The Thai version is crispier with a spicier and fragrant taste from the fish sauce.
Also known as “or luak” or “hao jian” locally, this Southern Chinese dish is another grease-laden supper favorite. Potato starch is mixed into the egg batter to give it a thicker and semi-gooey consistency. Oysters are added just a few seconds before serving, so that they are not overcooked. Hawkers have now started using plump Korean oysters, instead of smaller oysters. As a healthier option, they are also replacing lard with vegetable oil.