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Daikon Omelette, Fried Egg with Daikon
by
tigerfish
Calificación: 4.0
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%20%20is%20impossible.%20But%20my%20friend%20made%20something%20similar%20for%20me%20at%20her%20home%20the%20other%20day%20which%20I%20thought%20-%20good%20gracious,%20it%20tasted%20like%20Fried%20Carrot%20Cake%20(sorry,%20no%20picture)!%20She%20sliced%20fresh%20daikon,%20added%20some%20green%20onions%20and%20fried%20them%20like%20an%20omelette!%20Of%20course,%20the%20texture%20is%20no%20way%20near%20to%20Chai%20Tow%20Kueh%20-%20as%20the%20use%20of%20flour%20in%20Chai%20Tow%20Kueh%20gives%20its%20pillowy%20yet%20firm%20texture.%20But%20really,%20the%20taste%20is%20near...the%20vision.%3C/p%3E%3Cp%3EThen%20I%20made%20mine...%3C/p%3E%3Cp%3EHow%20strange%20is%20that%20when%20I%20tried%20to%20make%20the%20same%20dish%20my%20friend%20made%20for%20me,%20my%20dish%20turn%20out%20very%20differently%20from%20hers%20and%20tasted%20like%20another%20classic.%20What%20I%20have%20done%20differently%20was%20how%20fine%20I%20grated/sliced%20my%20daikon.%20I%20sliced%20it%20to%20finer%20strips,%20thinking:%20hey,%20I%20may%20make%20it%20more%20like%20Chai%20Tow%20Kueh%20(how%20naive!)%20but%20NO!%20It%20does%20not%20work%20this%20way.%20But%20I%20am%20happy.%20Errr....but%20wait?%20What%20makes%20me%20happy?%3C/p%3E%3Cp%3EMy%20%22omelette%22%20tasted%20like%20Fried%20Egg%20with%20Preserved%20Turnip/Salty%20Radish%20(Chai%20Po%20Omelette).%20Now,%20this%20is%20not%20preserved%20in%20any%20way%20(which%20is%20good%20for%20me%20since%20I%20don't%20buy%20any%20preserved%20food%20at%20home.)%20and%20I%20have%20Chai%20Po%20Omelette%20by%20using%20fresh%20daikon.%20How%20good%20does%20this%20get?%20Woo%20hoo.....very%20good!%3C/p%3E%3Cp%3ESo%20to%20my%20friends%20and%20you%20all,%20who%20does%20not%20have%20any%20idea%20how%20the%20Teochew-famed%20Fried%20Egg%20with%20Preserved%20Turnip/Salty%20Radish%20(Chai%20Po%20Omelette)%20taste%20-%20here%20is%20your%20chance.%20Get%20some%20fresh%20daikon,%20green%20onions,%20eggs,%20salt%20and%20you%20are%20on%20your%20way...to%20taste%20this%20Asian%20classic.%3C/p%3E%3Cp%3EFresh%20Daikon%20Omelette%3C/p%3E%3Cp%3EIngredients:%201/3%20of%20a%20medium-size%20daikon,%20peeled,%20then%20finely%20grated%20or%20thinly%20sliced%20(refer%20to%20photo%20for%20size);%201%20green%20onion,%20finely%20diced;%201%20egg,%20lightly%20whisked;%20salt%20and%20white%20pepper.%3C/p%3E%3Cp%3EDirections:%20Add%20some%20oil%20to%20the%20pan%20and%20when%20oil%20is%20heated,%20add%20in%20green%20onions%20and%20daikon%20and%20fry%20briskly.%20Allow%20the%20daikon%20to%20cook%20(about%205-8%20mins)%20in%20the%20pan,%20moving%20them%20around%20in%20the%20pan,%20to%20prevent%20strips%20from%20sticking%20together.%20Add%20about%202%20pinch%20of%20salt%20and%20dash%20of%20white%20pepper%20to%20the%20daikon%20and%20fry%20well%20in%20the%20pan.%20When%20daikon%20strips%20start%20browning%20in%20the%20pan,%20add%20in%20the%20whisked%20egg%20evenly%20around%20the%20pan,%20to%20form%20a%20round%20omelette%20shape.%20(Note:%20If%20you%20have%20a%20non-stick%20pan,%20it%20is%20easier%20to%20get%20a%20perfect%20round%20omelette%20shape%20without%20much%20control%20of%20the%20heat.%20If%20you%20are%20using%20a%20stainless-steel%20wok%20like%20me,%20it%20is%20ok,%20just%20don't%20move%20the%20omelette%20so%20much%20and%20make%20sure%20the%20heat%20of%20the%20pan%20is%20maintained%20at%20medium,%20NOT%20low).%20Wait%20till%20the%20underside%20of%20the%20egg%20is%20slightly%20browned,%20then%20flip%20the%20egg%20over,%20or%20break%20the%20omelette%20into%20several%20big%20pieces%20in%20the%20pan%20to%20get%20the%20other%20sides%20get%20cooked%20evenly%20and%20thoroughly)%3C/p%3E%3Cp%3EThis%20also%20goes%20to%20My%20Meatless%20Mondays;%20and%3C/p%3E%3Cp%3ETag:%20daikon,%20turnip,%20radish,%20egg%3C/p%3E){kind=link}