The Ultimate Singaporean Hawker-Style Oyster Omelette (Orh Luak) Recipe

Method

1. Clean the oysters by gently tossing them with a tablespoon of cornstarch to remove slime, then rinse under cold water and drain thoroughly. Pat dry.

2. In a medium bowl, whisk together the sweet potato starch, rice flour, water, and a pinch of salt until a smooth, thin batter forms.

3. Heat 3 tablespoons of lard or oil in a large flat non-stick frying pan over medium-high heat until it starts to shimmer.

4. Give the batter a quick stir and pour it into the hot pan. Let it sit undisturbed for 1-2 minutes until the bottom is crispy and the top becomes translucent and gooey.

5. Use a spatula to break the starch layer into large chunks. Crack the eggs directly over the starch and lightly break the yolks. Drizzle another tablespoon of oil around the edges.

6. Flip the omelette sections once the eggs are set and slightly charred. Push the omelette to the side of the pan.

7. Add the remaining oil to the cleared space and sauté the minced garlic until fragrant. Add the oysters and flash-fry for only 30-45 seconds to keep them plump.

8. Season with fish sauce and white pepper, then toss everything together quickly. Serve immediately garnished with coriander and a side of tangy garlic chili sambal.

Notes

Questions