Right before the oyster omelette is done, add the sword shrimp on top for a colorful and appetizing finish.

A standard dish found in Taiwanese food stalls! Oysters are well known, but shrimp is also very popular! My husband doesn't like oysters, so I tried the shrimp version! It fills you up, but my family loves this.Be sure to cook the outside until it's golden brown and crispy! The outside will be crispy and the inside tender! Very delicious!Pour in and mix the starch mixture carefully to avoid forming lumps. Recipe by Mizorecchifan

2024 Global Cooking Event - Delicious Dishes with Sauces!Event Dates: 11/25~12/01How to participate: Choose any 2 sauces from different groups below to make a dish. You can use both sauces in one recipe or write separate recipes for each.A) Taiwanese/Chinese Sauces: Shacha sauce, black sesame paste, garlic sauce, XO sauce, barbecue sauce, sweet chili sauceB) Western Sauces: Vinaigrette, ketchup, peanut butter, mayonnaise, pesto, mustardC) Asian Sauces: Seaweed paste, satay sauce, sesame sauce, wasabi sauce, Korean chili paste, Japanese-style dressing

To fulfill my husband`s request, I made this dish according to his description. A description from his childhood memories: his mom`s cooking.Oh well, here it is. Looking at his face talking about his moms food and as he takes his 2nd serving of rice, I recon the dish is a success!

When it's cold and rainy, you can make night market-style food at home. By using a different method to pan-fry the oyster omelet, you can get a crispy crust.

I went to the market and saw fresh oysters from Dongshi, so I immediately bought a half-pound bag to cook at home.These oysters were big and plump—perfect for making oyster omelet! Since I’m making it for myself, I didn’t hold back and used half the bag! 🤣For the sauce, I just used store-bought sweet chili sauce (or hoisin sauce) and soy paste, since I didn’t want to make hoisin sauce just for one omelet. 😅

Refer to the video for instructions.●It's important not to overcook the eggs. Add in all of the juice as well when using canned crab.●Use imitation crab to make this affordable! Recipe by Cooking S Papa

Fluffy ad crispy texture.It's so yummy on the cooked rice.This menu is one of the simple a la carte food in Thailand which is very easy and quick to make.This is also the first food of my life that I learn to make when I was a kid.

This is my favorite dish to order regularly. If you can get fresh oysters, it will taste amazing. Enjoy it with chili sauce for the best experience!

For a video tutorial, see: https://youtu.be/5AZeuoO2jKgMakes about 3 servings.My flour-to-water ratio gives a chewier texture. If you cook it a bit longer, the edges get crispy, but since oysters and bok choy release moisture, the crispiness softens quickly.I remember it used to cost $35 per serving, now it's about $60. I haven't had it from a vendor in a long time... It's too expensive and not filling enough, so let's make it at home!Add as many oysters as you like, or swap in shrimp or clams—whatever you prefer.

A while ago, a friend from Hong Kong asked if I knew how to make Taiwanese Oyster Omelet. Honestly, I haven’t eaten it in years since I rarely eat out or visit night markets these days. But for anyone visiting Taiwan, the night markets are a must, and you can’t miss out on classic street foods like oyster omelet and braised pork rice. Recently, I bought some fresh oysters and decided to make oyster omelet at home.Tips:* This recipe is for a single serving, so the portions are small.* Street vendors usually use pork lard for frying because it adds more flavor. Some even use minced pork as a base, and chopped garlic chives in the batter for extra aroma and texture.* At home, I made a simpler version without minced pork or garlic chives.* The sauce is a versatile one used for many Taiwanese snacks, not just oyster omelet, but also for dishes like Tamsui Ah-gei, oden, and even meatballs. It has a rich soybean flavor, a red color from ketchup, and a sweet, savory, slightly spicy taste—very handy!My thoughts:I like my oyster omelet a little crispy, but you can adjust the texture to your liking. For greens, baby bok choy is usually used in summer, and crown daisy in winter. The next day, I didn’t have any greens, so I used okra from the fridge, and it turned out great too. No matter where you are, if you’re craving Taiwanese street food, give this a try at home. The ingredients are easy to find, and oysters are especially plump in the fall—perfect for making oyster omelet at home.

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro