When I visited Taiwan in November last year, I tried oyster omelet at a night market, and I enjoyed it, but it wasn't something that I would say was mind blowing or anything. A few months go by and I started thinking more and more about it until I decided I had to try to make it. I had to resort to canned oysters (still tasted reasonably good), and I went with using tapioca starch because I really didn't want to go out and buy yet another different kind of starch. The tapioca starch was actually a decent substitute. I figured both are from roots (sweet potato and cassava) so why not give it a shot? Your sauce pretty much tasted like what I remembered it tasting like. At first, I thought--peanut butter?! But it works! You should be brave and just flip it in the pan without utensils!
Looks yumm! I'm in Singapore but after watching your video I decided to settle on making the Taiwanese version tonight... my first time to cook oyster omelette! I will keep your flipping skills in mind later as my inspiration. Thanks for the tutorial!
I like how it was messy in the end. Like you I am also clumsy in flipping, however for this dish, it still held everything together and being not a perfect circle omelette makes it seem like an authentic street food 😋 Btw, other than celery leaves, can you use any lettuce, cabbage or any leafy greens?
Here is an easy-to-make recipe for a gooey classic Taiwanese snack that will bring you back to the bustling night markets of Taiwan. The homemade tangy tomato-based sauce complements the taste of the ocean (the oysters) perfectly. Freshly-shucked oysters are best, but I'm using jarred oysters because my second greatest fear is accidentally stabbing and fully piercing my palm with something sharp, like an oyster shucker.
I love your recipe!!! Thank you!!! We love it...
Your link to ingredients isn't working. Can you list the ingredients?
When I visited Taiwan in November last year, I tried oyster omelet at a night market, and I enjoyed it, but it wasn't something that I would say was mind blowing or anything.
A few months go by and I started thinking more and more about it until I decided I had to try to make it. I had to resort to canned oysters (still tasted reasonably good), and I went with using tapioca starch because I really didn't want to go out and buy yet another different kind of starch. The tapioca starch was actually a decent substitute. I figured both are from roots (sweet potato and cassava) so why not give it a shot?
Your sauce pretty much tasted like what I remembered it tasting like. At first, I thought--peanut butter?! But it works!
You should be brave and just flip it in the pan without utensils!
Best food since sliced bread
I made this with your recipe and it turned out sooo great!! thank you so much❤️❤️
Looks yumm! I'm in Singapore but after watching your video I decided to settle on making the Taiwanese version tonight... my first time to cook oyster omelette! I will keep your flipping skills in mind later as my inspiration. Thanks for the tutorial!
Hope it turned out tasty! My flipping skillz aren't all that haha. 😆
I like how it was messy in the end. Like you I am also clumsy in flipping, however for this dish, it still held everything together and being not a perfect circle omelette makes it seem like an authentic street food 😋
Btw, other than celery leaves, can you use any lettuce, cabbage or any leafy greens?
Hi! I can't view the list of ingredients because the link doesn't work :( Can you share them here please?
Here is an easy-to-make recipe for a gooey classic Taiwanese snack that will bring you back to the bustling night markets of Taiwan. The homemade tangy tomato-based sauce complements the taste of the ocean (the oysters) perfectly. Freshly-shucked oysters are best, but I'm using jarred oysters because my second greatest fear is accidentally stabbing and fully piercing my palm with something sharp, like an oyster shucker.
peanut butter?
Its not easy flipping with giant oysters! Hehe nice video. I miss this dish
Fish N Dish Yes, those were the biggest oysters I've ever seen! Hope you get to make this dish :)
celery leaves? I think you suppose to use taiwanese boy choy?
that is way too thick need to be crispy at outside and gooey inside
auto-focus off please
不要不要出來獻醜