Singapore Style Fried Oyster Egg ~ 蚝煎

Ingredients:
8 pcs frozen large oysters (defreeze them and set aside 100ml water)
2 stalks spring onions, cut into 5cm length
4 tbsp cooking oil
2 tbsp chinese cooking wine
3 eggs, beaten until foamy, add in 2 tbsp fish sauce

Batter:
2 tbsp tapioca flour
1 tbsp rice flour
1 tbsp fish sauce
100ml water (from the frozen oyster water)
(mix well the batter)

Garnish:
Coriander leaves/Spring onions

Steps:
1. Put frying pan in high heat and pour in oil. When oil is hot, pour in half batter to make a thin layer. Cook till brown and crispy.
2. Add in eggs and let it set for awhile then turn it over to cook the other side. Cut it up into smaller pieces and add some oil.
3. Pour in the rest of your batter over the omelette and toss around.
4. Add in the raw oysters and toss until at least half cooked. Add in spring onions the last few seconds before serve.

Nitamago Ramen Egg

Ingredients:
3 Eggs (room temperature, 60gm+-)
some ices

Seasoning sauce
40g Kelp sauce
160g Water


Method:

• In a pan, bring to boil enough water to cover at least 2/3 of all the eggs. Add the eggs into boiling water for 6 minutes.
• When your eggs are finished cooking, place them into a bowl of ice water and sit for at least 5 minutes. Carefully peel the shells, while the rest are still in the ice water.
• In a sealable bag or tub add the seasoning sauce and eggs. Cover with a lid if you are using a tub. Leave them to stand for 1 day in the refrigerator.