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Cooking, Recipe and Food Blog

Oyster Omelette

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Oyster Cake or Oyster omelette is a Chinese dish served in most restaurants. It originated from Teochew/Fujian, China, but it is famous all over Asia. Unlike other omelettes, the starch gives it a sticky and chewy texture. It is one of my personal favorites.  It is delicious with Yang Chow fried rice.

Ingredients:

30 fresh oysters (small ones)

110g sweet potato flour

250 ml water

1 tsp salt

2 large eggs

2 tbsp chopped spring onions

1 tbsp chopped chives

4 tbsp oil

5 cloves garlic, crushed

2 shallots, finely chopped

Salt and pepper to taste

Fish sauce (optional)

Clean oysters and remove them from the shells; soak in water. If you are using shelled oysters or canned ones, rinse them with water and soak for a few minutes.

In a bowl, beat the eggs. Add the potato flour, water, salt, pepper and a dash of fish sauce to make a batter. Set aside.

In a non-stick pan or wok, heat the oil under medium heat. Sauté

the garlic, shallots, chives and oysters for 3-5 minutes until the vegetables wilt. Pour in the batter and fry for another 5 minutes or until the eggs become light brown and set.

Transfer to a plate and garnish with spring onions. Serve warm and eat with fried rice.

Photo Courtesy Of: FotoosVanRobin

Oysters Rockefeller

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I love oysters. It does not matter how they are prepared. I like its sweetness when it is raw and its tastiness when cooked. It is rich in vitamin B12 and is also considered an aphrodisiac.

When buying oysters, make sure that the shells are closed. If the shell is open or it does not open when boiled, it means that the oyster is dead and it is not safe to eat.

Ingredients:

3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped

1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped

3 tablespoons finely chopped scallion greens

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons minced celery

2 cloves garlic, minced

3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)

3 1/2 tablespoons unsalted butter

Pinch of cayenne

3 bacon slices

10 cups kosher salt for baking and serving

24 unopened medium oysters

8 ounces Monterey Jack cheese, shredded

8 ounces fontina cheese, shredded

8 ounces mozzarella cheese, shredded

1/2 cup milk

Clean the oysters and submerge them in boiling water for 2-3 minutes. Drain the water and let the oysters cool. With a small knife, pry open the top shells. Reserve the oyster juices and set aside.

In a deep saucepan, melt the butter and sauté the garlic for 1 minute. Add the watercress, spinach, scallions, parsley, celery, and 1 1/2 tablespoons bread crumbs and mix well. Cook the vegetable mixture for 1-2 minutes or until the spinach is wilted. Stir in cayenne pepper, cheese and milk. Cook until the cheese melts. Season it with salt and pepper. Transfer mixture in a bowl, cover and let it cool for 1 hour.

Preheat oven to 250°C.

Heat a skillet and fry the bacon strips until it becomes crisp. Drain the oil with paper towels before crumbling.

Place 5 cups of salt in a baking pan, it should be around 1 inch deep. Set oysters on top of the salt. Top it with the vegetable and cheese mixture until it fills the shell rim. Sprinkle with the remaining breadcrumbs. Bake the oysters for around 10 minutes or until the cheese is golden brown.

Serve warm on a platter of salt. You may garnish it with lemon wedges and parsley if desired.

Photo Courtesy Of: dahon