Chinese New Year is a tradition long celebrated in the Philippines, with strong ties to Chinese traders that dates back to pre-colonial times.
Dat sticky-icky texture tho.
The key to getting that sticky, gooey consistency that makes this oyster omelet so special is the use of rice flour. But if you can’t get your hands on it, equal parts all-purpose flour and tapioca starch can also recreate the same kind of chew.
Sincerity Oyster Omelet Food Hack
- Serves: 2 people
- Active time: 30 minutes
- Total time: 30 minutes
- Difficulty: Medium
- 3 eggs, beaten
- 3 tbsp. rice flour
- ½ cup water
- 1 tbsp. fish sauce
- Salt and pepper, to taste
- 2 tbsp. oil
- 1 cup fresh oysters (about 300g)
- 1 cup spring onion, cut into 1-inch pieces
- In a bowl, whisk together eggs, rice flour, water, fish sauce, and salt and pepper until well combined.
- Place a wok or large skillet over high heat.
- Add the oil and coat the bottom of the pan.
- Add oysters and spring onion, and cook for about 1-2 minutes, then spread into one even layer.
- Add the batter mixture over the oysters and spring onion, then cook until the bottom is browned, about 4 minutes.
- Flip omelet and cook the other side until browned, 4 more minutes.
- Serve hot.