The last time I had this dish is vague. If I do remember correctly, it should be when I had it with Teochew Porridge. As the taste of this dish is salt-ish, it goes exceptionally well with warm white rice or porridge.
2 eggs
40g of preserved radish(soaked, cleaned and chopped)
Dash of pepper
Preparation
Add pepper to eggs and beat well.
Stir fry preserved radish in an oiled pan till fragrant.
Add in beaten eggs.
Cook over medium low heat.
Flip the omelette over when the underside turns golden brown.
Remove from heat when the other side of the omelette is cooked.
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