Hey guys, quick word of warning - I kept on calling the starch 'sweet potato flour' in the video instead of 'sweet potato starch'. The proper translation for the Chinese "地瓜粉/红薯粉" should be sweet potato starch, my bad. Btw, any requests?
Cool idea, that's a good one. And we definitely gotta do an eggplant dish. You ever have the Sichuan style deep-fried eggplant (the one that's stuffed with a *tiny* amount of meat)? I love that dish...
I am constantly amazed that there isn't any hate from Chinese Asians on these videos. Great recipe btw. The only nitpick I can possible think of is the knife's edge facing in for possible injury.
Rice flour can't give the chewy taste. It's rather dense and crispy for me. But you can sub it with tapioca starch since some of the o-luak recipe version use it and I also use tapioca starch but with a little bit of rice flour so it have crispy texture at outside but chewy on the inside from the tapioca. Hope this help
I could never find the fish sauce in this video so I went and looked on RUclips for reviews on fish sauce, then bought the “45” fish sauce (Amazon). It’s pricy but just takes a few drops and it’s mind-blowing good.
Great recipe but my friends were a bit overwhelmed with the consistency of the pancake part when I made it. But you did explain at the start of the video that was the result you were going for.
I would translate this more like a pancake than an omelette, unless omelette doesn't by definition need any egg? I always translate omelette vs pancake as egg vs batter based I guess the definition is more vague or does it have to do with folding?
it's not so much a taste change as much as a consistency change. the sweet potato starch has a gummy/mochi like chew to it. you won't have that chew with corn starch.
There are many styles of oyster omelette, we're going for the style that is served in the city of Chaozhou. This is what it looks like (a picture from a restaurant in Chaozhou): upload-images.jianshu.io/upload_images/9860531-3e4b1ab5c6e80b08.jpg?imageMogr2/auto-orient/strip%7CimageView2/2/w/613 The oyster omelette that's served in Thailand is closer to the Fujian/Taiwan style.
Thanks for information, but i don't quite sure why you said oyster omelette that's served in Thailand is closer to the Fujian/Taiwan, most of thai of chinese origin is from teochew? however, in thailand mussel omelette is more common because oyster is expenses.
Right, Teochew is one of the great diaspora communities. Their food changes a bit depending on where you are :) I'm not sure if the Taiwan/SE Asia style is more Hokkien or Teochew, either one would make sense - if you go to Quanzhou (Hokkien city) it looks something like this: i1.kknews.cc/SIG=18h6prb/2s910006n114q5p45302.jpg In any event, I totally understand if this oyster omelette ran a bit counter to expectations! It's something with a mountain of variants - even if you go to Chaozhou/Shantou in China. This particular recipe was a reverse engineered copycat of the oyster omelette that's served in the best Teochew restaurant in Shenzhen (and one of the predominant groups in Shenzhen are Teochew people).
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
Our dipping sauce here in the Philippines for teowchew is chili sauce or just the plain old catsup. Yummy.
I love this Oyster Omelettes is very good I can eat them any time of day. Thank you for sharing.
Cheers, yeah... I love this Chaozhou version :) This video wasn't our best, but the recipe's legit
No you don't
From a Teochew guy, this is awesome
Hey guys, quick word of warning - I kept on calling the starch 'sweet potato flour' in the video instead of 'sweet potato starch'. The proper translation for the Chinese "地瓜粉/红薯粉" should be sweet potato starch, my bad. Btw, any requests?
肉末茄子 :)
Cool idea, that's a good one.
And we definitely gotta do an eggplant dish. You ever have the Sichuan style deep-fried eggplant (the one that's stuffed with a *tiny* amount of meat)? I love that dish...
Never had it, but any eggplant dish is good with me
How about stuffed & fried lotus root?
That's chuño, right?
I am constantly amazed that there isn't any hate from Chinese Asians on these videos. Great recipe btw. The only nitpick I can possible think of is the knife's edge facing in for possible injury.
In Malaysia, we called this O'Chien.
Have you guys tried Chai Teow Kway (Carrot/Radish Cake)? Hope you do and make it here. 😍
Eh, I thought it was just called Char Kueh? Without the “teow”
I make it to night for dinner and love it 💗
Thank you.
I love this dish but substitute oyster with shrimps.
Is it supposed to be kind of gooey? Like mucusy?
excuse me but that red bowl/mug is so cute !
No it isn't
Thank you
Ohh....ive tried this in taiwan.
No you didn't.
Hi, can i use rice flour if I do not have sweet potato flour ?
Rice flour can't give the chewy taste. It's rather dense and crispy for me. But you can sub it with tapioca starch since some of the o-luak recipe version use it and I also use tapioca starch but with a little bit of rice flour so it have crispy texture at outside but chewy on the inside from the tapioca. Hope this help
@@kyleevalencia1827 Thank you
Any idea where I can order the fish sauce online? I can’t seem to find it. I even brought a screen shot to the Asian markets to no avail...
I could never find the fish sauce in this video so I went and looked on RUclips for reviews on fish sauce, then bought the “45” fish sauce (Amazon). It’s pricy but just takes a few drops and it’s mind-blowing good.
Great recipe but my friends were a bit overwhelmed with the consistency of the pancake part when I made it. But you did explain at the start of the video that was the result you were going for.
John Wayne Authentic Cast Iron "Duke" 1907 O.O Holy Chinese Food Batman!
4:25 I wanna hear that awesome sound!!! :)
I would translate this more like a pancake than an omelette, unless omelette doesn't by definition need any egg? I always translate omelette vs pancake as egg vs batter based I guess the definition is more vague or does it have to do with folding?
oh there is the egg! its like layered!
Ooooh dont throw away the poaching liquid. Its full of seafood umami. Use it to make soup noodle.
but it has cooking wine taste, so might not always be suitable though...
@@mentaritravel1004 Wasted vitamins and minerals. I don’t wash my dishes I just lick them. No waste.
The best version of this dish is in Singapore
M8, the oysters don't need blanching, unless you're using really BIG oysters. It's gonna be OVERCOOKED.
It’s so the water of the raw oyster doesn’t make the result soggy
I know you said the flour cant be replaced but will corn flour really change the taste?
it's not so much a taste change as much as a consistency change. the sweet potato starch has a gummy/mochi like chew to it. you won't have that chew with corn starch.
Is the sweet potato flour are the same with potato flour?
Or Lak Or Or Luak? Or What?!
Sorry, I know I don't really speak Teochew. It's just a proud culture so we asked one of our Teochew friends and I tried my very best to mimic it :)
I am Teochew. It is Or Luak. You should check out the Singapore version too. Paired with a gingery, garlicky, tart hot sauce, it is to die for
This is true RUclips porn 🌺🥣🍻🌿
i am thai, and i think this video make by non chinese or someplace which not native Oyster Omelette, and i think it's not looks like Oyster Omelette.
There are many styles of oyster omelette, we're going for the style that is served in the city of Chaozhou. This is what it looks like (a picture from a restaurant in Chaozhou): upload-images.jianshu.io/upload_images/9860531-3e4b1ab5c6e80b08.jpg?imageMogr2/auto-orient/strip%7CimageView2/2/w/613
The oyster omelette that's served in Thailand is closer to the Fujian/Taiwan style.
Thanks for information, but i don't quite sure why you said oyster omelette that's served in Thailand is closer to the Fujian/Taiwan, most of thai of chinese origin is from teochew?
however, in thailand mussel omelette is more common because oyster is expenses.
Right, Teochew is one of the great diaspora communities. Their food changes a bit depending on where you are :) I'm not sure if the Taiwan/SE Asia style is more Hokkien or Teochew, either one would make sense - if you go to Quanzhou (Hokkien city) it looks something like this: i1.kknews.cc/SIG=18h6prb/2s910006n114q5p45302.jpg
In any event, I totally understand if this oyster omelette ran a bit counter to expectations! It's something with a mountain of variants - even if you go to Chaozhou/Shantou in China. This particular recipe was a reverse engineered copycat of the oyster omelette that's served in the best Teochew restaurant in Shenzhen (and one of the predominant groups in Shenzhen are Teochew people).
Thailand has the best oyster omelette! (I'm not Thai)