Sunday, May 5, 2013

Preserved Radish Omelette

Been either eating out or cooking simple dishes the past few weeks.  Sad to mention here that the muscle pain is back.   Now I am not sure whether I really sprained my muscle and tendon or it is menopausal symptom of muscle and joint pain.  The steroid jab has worn off and now the pain is back.  Haih, all this  body ache and muscle tendon pain has robbed me of the passion to cook :(   I hate the process of aging :(   I am being forced to cook simple and this is one classic salted radish omelette that I whipped up for WB and myself .  Simple but delicious.   I added in spring onion and some cut lantern chillies.   The chillies did wonders to this simple dish.    This simple radish omelette goes well with porridge and rice.

Preserved Radish Omelette


1/2 a  packet preserved radish /chye poh
2 eggs - beaten
2 tbsp of chopped spring onions
1 tsp of chopped chillies
1 tsp of chopped garlic
1 tsp of sesame oil
1 tsp of canola oil


Saute chopped garlic with sesame oil and canola oil in a non stick pan till fragrant.  Add in the preserved radish and stir fry till fragrant.  Add in the chopped spring onions and chillies to the beaten egg mixture and pour over the radish.  When the edges are crispy and the omelette is set, flip over and cook till the omelette is set.  Before dishing up, use the frying ladle to cut the omelette into smaller pieces .  Serve with rice or porridge.

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