Oyster omelette
Oyster omelette is a Chinese dish of Chaozhou/Fujian origin, made famous in Taiwan (where it is often sold as a xiaochi in night markets. It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, and the Philippines.
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[edit] Ingredients
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 (蝦仁煎).
[edit] Names
In the Chinese language, "oyster omelette" is known by various names in different geographical areas.
| Chinese name | Pronunciations in different spoken variations | Geographical areas that use such a name |
|---|---|---|
| 蚵仔煎 | In Taiwanese: ô-á-chian In Hakka: hao jien In Mandarin: kézǎi jiān |
Taiwan and part of Fujian |
| 蚝煎 | In Cantonese: hou4 dzin1 In Mandarin: háo jiān In Teochew: oh-luak In Hokkien: o-chian |
Malaysia and Singapore |
| 牡蛎煎 | In Mandarin: mǔlì jiān | most areas of mainland China |
| 煎蠔餅 | In Cantonese: dzin1 hou4 beng2 In Teochew: Oh Luak In Hakka: hao jien biang In Mandarin: jiān háobǐng |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔仔餅 | In Cantonese: hou4 zai2 beng2 In Teochew: add Teochiu pronunciation here In Hakka: hao zhai jien biang In Mandarin: háozǎi bǐng |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔仔煎 | In Cantonese: hou4 zai2 dzin1 In Teochew: oh-luak In Hakka: add Hakka pronunciation here In Mandarin: háozǎi jiān |
Hong Kong, Macau and nearby area in Guangdong |
| 蠔烙 | in Chiu Chow Restaurants e.g. in the US |
[edit] See also
[edit] External links
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