2017年4月23日 · Also locally known as “Chai Po Neng”, it is a favourite childhood comfort food especially so for the Teochew families. This nostalgic chinese style egg omelette is certainly a dish that brings back sweet memories and rekindles old taste.

Preserved radish omelette is a fast, simple dish that goes SO well with rice. It’s salty, flavorful, eggy, fluffy, juicy, it’s all the things and kids LOVE it. Preserved radish omelette can be made with just two ingredients, but I like to add green onions to it.

We have here 5 eggs. Beat the eggs with a fork. Add one teaspoon of soy sauce and 2 tablespoons of water, Beat the eggs until everything is mixed well, there is no need to beat the eggs too long....

Radish omelette or 菜脯蛋 is a very simple recipe. An ultimate dish with porridge or rice. Please see the list of ingredients at the end of this description text. Hope you can recreate this yummy dish...

Chai poh omelette 菜脯蛋 is an ultra delicious egg dish secret to chinese households that is also very easy to make. Chai poh (also known as chye poh, cai poh, chai po) is a type of preserved radish...

2016年4月2日 · Every granny will know how to prepare this dish, my late mum always prepare and I knew too. But all these while I am unable to get the fluffy egg omelette and the preserved radish aroma like what is sold in the restaurant. My previously homemade preserved radish omelette are rather dense and sometime hard..

Slice egg tofu into pieces and deep fry to golden brown for about 2-3 minutes. Sauce: Combine the sauce seasoning together in a small pot and bring to boil (add a little more water if you find the sauce is too salty). Pour sauce onto serving plate with egg tofu pieces over it, followed by chai poh with some fine cut chilli on top. Serve ...

2018年6月27日 · Preserved Radish Omelet (Chai Poh Nooi) is a favorite Hokkien side dish usually eaten with plain congee. Only 4 ingredients and just minutes to prepare. In the west, eggs and omelets are mainly served during breakfast with a few exceptions. Half way around the world in Asia, eggs and omelets are served throughout the day.

2009年7月29日 · Chai poh omelette is the quintessential dish for Teochew porridge. Beat eggs with milk and sugar. Wash and drain chai poh 3 times. In a 18 cm frying pan, fry chai poh on high heat to remove excess water. Add oil and garlic. Fry till lightly brown and pan is very hot. Add eggs, which should sizzle loudly upon hitting the pan.

Chai poh neng is a traditional omelet. The omelet is usually made with a combination of preserved radish (sweet, salted, or both), garlic, eggs, oil, scallions, and vegetable stock. The preserved radish is washed, rinsed, patted dry, and set aside. The garlic is sautéed in oil until fragrant, and the radish is then added to the pan and stir-fried.