Preserved Radish and Minced Beef Omelette
- Prep time 30Min
- Cook time 30Min
- Technique Stir Fry
- Meat Beef
- Cut Ground
- Serves 3
For a “chai poh” omelette that packs some punch, try out this recipe for a taste of Singapore.
Ingredients
- 250g Minced Beef
- 100g Store-Bought Preserved Radish (Cai Poh)
- A Few Stalks Of Spring Onion, thinly sliced
- 6 Eggs
Marinate for the minced beef
- 1/2 tbsp Light Soya Sauce
- 1/2 tbsp Oyster Sauce
- 1/4 tsp White Pepper
Method
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Rinse chopped preserved radish (cai poh) and drain well.
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Heat up some cooking oil in a pan and stir fry preserved radish until crisp. Remove from the pan and keep that aside.
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Stir fry the marinated minced beef until fully cooked. Remove any extra liquid and oil from the beef mixture and set it aside.
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Crack six eggs and beat them until fluffy.
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Add the crunchy preserved radish and minced beef into the egg mixture. Add a pinch of salt to balance flavours.
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Heat up a pan over medium heat. Add a few tablespoons of cooking oil. Once the oil is hot, ladle the egg mixture gently into the pan, and allow it to set.
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Once the egg omelette is crisp at the edges (approximately two mins), flip it over. Cook for another minute and remove from the wok.
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Repeat until all the egg mixture is cooked and you have. Garnish with sliced chilli and cilantro.
