This is one of my favourite dish, particularly the Singaporean style - which doesn't look as crispy as the one shown here. Going to give this a try. Thanks.
@@jonathanng5218 , thanks for the translation. I understand the chef quite well through my broken Cantonese. Watched too many Hong Kong's kung Fu series in Cantonese growing up :).
Pan-Fried Oyster Omelette 1:32 (Prepare these ingredients) - - 300g Fresh oysters - Coriander, Spring onion and shallots - Corn Starch - 2 eggs - 1/3 teasp of pepper - Thai style Fish sauce 1 tbsp. - 1 bowl of water (seen in video) 1:45 - *prewash, Gently pour the oysters into the water and move around to remove oyster shell crumbs & impurities. After, empty the dirty water bowl. *Second wash, add the oysters back into the bowl and add 2 tbsp of corn starch. Gently mix as shown do not break the oysters or crack it. Once mixed, add water into the bowl to wash the starch away. Dump out the water again. DRY the oysters gently using paper towel. 4:16 - Chop the coriander, spring onion and shallot until 1 bowl is filled. 4:45 MIXTURE - Add a little bit of water into bowl. - Corn starch 2 tbsp, add in then mix. - 1/3 tsp pepper - 2 eggs - Thai style Fish sauce 1 tbsp MIX 6:02 Heat oil to 160°C (320°F) Then pour the mix bowl of greens (coriander, spring onion and shallot) into the mixture Pour in and fry carefully Add the mixture then SWITCH OFF fire. Follow video as instructed. Switch on fire to medium again if bubbles begin to stop. Slice the centre of the omelette to cook the centre easier.
This Oyster Omelette looks soooo delicious, will try to make it when we can go out and buy oysters hopefully in a few weeks. Thank you again Star Chef!!!
Cheif...sos tiram dan sos pau ho pun tak bubuh dalam tepung u .. telur kuning kena bubur di tepung tepi pusing keliling habis goreng siap baru ambil naik dan bubur chilli sos makan..thank u. !
星星師傅，愈嚟愈鍾意睇你既頻度。廚藝真材實料無花巧夾貼地。餸菜水凖相當高。同埋更欣賞你煮餸乾淨整齊。祝願你成為網絡廚神，加油！
星星師父講廚藝好詳盡!不是賣配方，教您口感，味道，火候，揀料!您想怎樣，便拿星星師父的尺!教學最高!E=mc-2
🙏🙏🙏💪
屋企有老人家關節風濕，要用雞蛋，不用鴨蛋會濕熱,'起風。
常人可以用鴨蛋取其色香昧，落魚露少許，多多葱花，糊椒粉。我都跟星星學嘢。多謝啟發我，教我注意油温火喉。俾少'耐性煎煎蠓餅。其實煎蠔餅家家稍同。都係童年回憶。
家庭煎蠓餅好過出面用萬年油，炒賣相太黑而且又粉厚。家中就可以耐心控制火喉，兩邊金黃色。香脆醒胃，大人送酒，細路鍾意
多謝分享
多謝您呀師傅！我超級鐘意蠔餅架！
之前响另一個頻道學左整潮州式，但永遠都淨係個邊脆，中間果部份就掙D，似薄撑，吾係我想食嘅口感！
今日我就跟你方法做先！
多謝您分享呀！ 🙏🙏🙏❤
其實潮式都有分兩種，汕頭做法系落蛋煎，成隻餅煎完係金黃色，口味偏香脆（既係阿星星甘嘅整法）。澄海同潮州就鐘意多D薯粉，整完其實似蠔羹多d，保留翻蠔嘅鮮甜。醬就都系魚露加胡椒粉
星星師父我又成功跟你片做到好好味嘅蠔餅啦！繼續支持！😄
謝謝星星師傅！這個蠔餅正是好正呀！家人朋友都話好好味！多謝你的適心教導呀！❤️❤️❤️👍👍👍
🙏
師傅好多謝你教煎蠔餅，我好鍾意食，我依家先知道蠔餅喺咁樣煎嘅！多謝師傅教導！
🙏😋
師父煎得好靓，送啤酒一流
😋🙏
謝謝星星師傅嘅分享 又學到怎樣整蠔餅了😊🙏🏻
用麵粉洗會唔會好D？
多謝星星✨✨ very helpful thank you
星星師傅：蠔餅非常香口又脆卜卜，正。食完後，你教既五花茶，可以煲黎飲😆👍
食完蠔餅飲五花茶最正
色澤好靚，一睇就知火候啱啱好，多謝分享
This is one of my favourite dish, particularly the Singaporean style - which doesn't look as crispy as the one shown here. Going to give this a try. Thanks.
Thank you
Pls read my comment of the recipe.
@@singsingkitchen 星星我幫你寫左英文菜譜，你應該改題目為"PAN-FRIED OYSTER OMELETTE"
衷心感謝🙏
@@jonathanng5218 , thanks for the translation. I understand the chef quite well through my broken Cantonese. Watched too many Hong Kong's kung Fu series in Cantonese growing up :).
純粹交流吓。 我學既潮汕版蠔烙會用再細隻小小的蠔大概係一節手指公咁上下大。用木薯粉，唔落蛋。不過烹飪呢樣野最緊要好食，無分對錯既，俾個like 星師傅。
Flamen Zhang 你好，個人應為如果用細蠔仔的話煎完出嚟已經食唔至蠔肉嘅口感了
@@Tamxinying81 蠔仔分量比例足，口感有的。細隻蠔煎炸容易透比較脆身冇出咁多水
煎蠔餅正👍，多謝介紹
😋🙏
😋😋
多謝師父 超鍾意食蠔餅
成日喺街市見到一份份蠔好新鮮
有你教整 一定要自己試試做呀
睇到都想食，不過怕肥，多謝分享。
好清楚星星！多謝
買咗了今晚我試試
😘😘
6:47 「我哋要控制個油溫，唔好畀個油溫控制你。」我覺得呢句嘢幾有哲學味。
蠔仔粥下次你教埋啦不如, THANKS
Serbuk lada putih, ( Not Compalsary. ) garam dan chicken bubuh di dalam tepong yg kamu mixed up 3 in 1 .
星星早晨，我以前睇過好多煎蠔餅教學，我見佢哋都喺用薯粉同麵粉溝，點解你整唔使嘅，你做法夠唔夠脆身，我好奇，我學整喺失敗，唔夠脆同散咗！
一個蠔餅最好食就係外皮脆 裏面仲有蠔嘅肉汁 就最好食 呢個係我星星自己個版本 最重要都係 材料新鮮
又係我嘅至愛！
以前我阿媽一定要食福建蠔仔㗎， 成日話香港啲蠔仔唔好食， 價錢比本地嘅差唔多貴一倍， 仲要走到去油塘嗰個街市度買， 大埔嘅蠔仔28蚊至30蚊一斤， 油塘嗰度要五十幾蚊一斤！ 仲未計搭車🤣
多謝分享
多謝星星，如果兩隻雞蛋變→鴨蛋，跟足潮州味道煮法，蝝餅色黃，味更香。
我至愛之選！😋😋😋
🙏
請問蠔仔早上買返嚟，晚上先煮。買返嚟先放雪櫃還是洗好再放雪櫃呢？
正/好味/以前不會煎/做到不好吃/看了/今日晚上可以煎來吃
😋🙏
你果包不是薯粉, 是木薯粉, 包裝上有寫Tapioca, 也有些用薯仔Potato做, 所以中文(廣東話)生粉係好渾淆嘅! 生粉可算係個統稱,包括淀粉, 鷹粟粉等等...
星星師傅你果包係泰國生粉，英文寫住Tapioca Starch, 其實即係菱粉。平時廚房用風車牌果啲係Potato Starch, 即係我地常用嘅薯仔粉。 普遍香港市民用嘅鷹粟粉或豆粉其實係粟米粉，力度比薯仔粉差啲，好容易瀉水。
多謝資料補充
同意
好想食的皮香脆的蠔餅🎉
哈哈😄上個禮拜剛好在韓國店買佐包蠔仔，好及時吖👏👏今晚做😊😊⋯⋯師傅D蠔仔好肥美噢，睇落好酥脆多汁😋😋多謝師傅分享💐💐
😋🙏
U're my #1 guy that i watch for cooking tips. I download my favorite ones for quick reference. Keep up the yummy ideas and we love u.
Thank you
呢個餸係油麻地一間好出名的煲仔飯店食到最垃圾的蚝餅見到師父做出來係2樣野。正
like左先。
未煮过呢味，受教👏
越來越喜歡看你的頻道
Hallo Cheif .. Minyak sudah lebih macam mana nak makan. Bubih minyak kurang sikit boleih kah ! Thank u Boss..!
🙏
如果無生粉，可以用鷹粟粉（ CORN STARCH ) 代替 ！另外，平時你清洗海產時都會用鹽，點解今次無用呢？是因爲用生粉就唔用鹽 ？？
鱼露本身有鲜咸不必加盐
終於等到蠔餅啦！
🙏😋
Pan-Fried Oyster Omelette
1:32 (Prepare these ingredients) -
- 300g Fresh oysters
- Coriander, Spring onion and shallots
- Corn Starch
- 2 eggs
- 1/3 teasp of pepper
- Thai style Fish sauce 1 tbsp.
- 1 bowl of water (seen in video)
1:45 - *prewash, Gently pour the oysters into the water and move around to remove oyster shell crumbs & impurities. After, empty the dirty water bowl.
*Second wash, add the oysters back into the bowl and add 2 tbsp of corn starch. Gently mix as shown do not break the oysters or crack it. Once mixed, add water into the bowl to wash the starch away. Dump out the water again.
DRY the oysters gently using paper towel.
4:16 - Chop the coriander, spring onion and shallot until 1 bowl is filled.
4:45
MIXTURE
- Add a little bit of water into bowl.
- Corn starch 2 tbsp, add in then mix.
- 1/3 tsp pepper
- 2 eggs
- Thai style Fish sauce 1 tbsp
MIX
6:02 Heat oil to 160°C (320°F)
Then pour the mix bowl of greens (coriander, spring onion and shallot) into the mixture
Pour in and fry carefully
Add the mixture then SWITCH OFF fire. Follow video as instructed. Switch on fire to medium again if bubbles begin to stop. Slice the centre of the omelette to cook the centre easier.
再一次衷心感謝 真係好有心心幾時間翻譯呢個食譜🙏 我代表 好多外國網友 再一次感謝你🙏
@@singsingkitchen 唔使客氣哈哈 我平時煮完碟送通常會寫一個英文菜譜比外籍朋友順便給大家用
Very helpful indeed.
早晨星師父
早晨
星星師傅👍 好正🤩😋😋
好好食呀！跟住做法和調味，用料簡單方便。謝謝！
這款蠔好啲，福建蠔 味道需好，但太多灰泥！
剛學會。超正！多謝指導！
🙏
很金黃, 很美麗, 現在的蠔很肥美. 應該吃多些.
本地新鮮蠔仔 比較肥美福建蠔仔蠔味就較為濃郁 我兩隻都鍾意
This Oyster Omelette looks soooo delicious, will try to make it when we can go out and buy oysters hopefully in a few weeks. Thank you again Star Chef!!!
不須1比1生粉及蕃薯粉？
正🤩😋加多三杯🍺🍺🍺
加豆瓣醬食就最好
點解有KOL 教用薯粉＋面粉？究竟我用那個方法？
Wow it looks so delicious, I want to eat now, thank you Si - fu 💖👍
🥰謝謝師父 終於等到有片👏🏻👏🏻
生粉即是薯粉又是太白粉，是嗎？咁生粉同鷹粟粉的用途有乜唔同？可以替換嗎？
哇！D蠔仔好肥喎！蠔餅又係我鍾意的美食😋多謝師傅🙏🏻👍🏻
師傅你好，下次可以試試用鴨蛋同蕃薯粉加一點麵粉
多謝分享
剛看之前之面捞製作，一碗油比例面粉約1:75左右，但完成後是否可放入雪櫃，否則放出边可保存多久｡和－個普通－餐四人家庭忌廉湯要落面捞多少？唔該星星師傅😋
RUclips search識人吹水粟米 忌廉湯 參考當中分量
師傅，有人話要用薯粉，但薯粉係咪會刃D？
潮州式先用薯粉？
廣東式用生粉，最多溝少少麵粉，就脆？
👍
星師傅，用鴨蛋會唔會到啲啲
烹調技巧係最重要
星師父早晨
星星 請問用粟粉可以嗎？
I’ve been waiting for this one!
😋👍
多謝師傅！好好既video 支持 like share 必須的
去酒店自助餐食生蠔，點解酒店唔俾D客人一盤生粉及清水清洗生蠔呢？
Di baiki, Chicken stock bukan Chicken. !
哗！正呀，正呀！😋
😋🙏
想問問你鷹栗粉同生粉有什麼分別？還有就是薯粉（比較粗粒的）包裝上也注明叫薯粉和生粉又有什麼分別？因為我以前做蠔餅的時候就是用粗粒的薯粉。謝謝
生粉我哋叫做薯粉係叫做太白粉適宜賣獻醃肉 鷹粟粉 比較適宜用嚟做糕點
職人吹水 唔該晒星星
點解唔洗麵粉
youtube上咁多條片,呢條最似外面街賣果啲
师傅你好!请问系是否可以用青口替代蚝仔,我这边实在是购入不到生蚝0.0
可以用櫻花蝦代替
好正呀！好味呀……👏😋
🙏
油是否太多、用什麼油、用正的油可以在用嗎？
星星師傅成日都好早上傳影片
我早兩年已經開始係一早上載影片而家好多人跟我
@@singsingkitchen 有恆心 佩服
星星师傅，今晚煮左D个送，屋企人大赞好食，但唔知点解我反转煎另一面果时开始出水，系生粉放唔够吗？
Cheif...sos tiram dan sos pau ho pun tak bubuh dalam tepung u .. telur kuning kena bubur di tepung tepi pusing keliling habis goreng siap baru ambil naik dan bubur chilli sos makan..thank u. !
🙏🙏
Thank you for sharing this recipe.. I have cooked also and its very delicious... ❤️
正~今晚即刻整~
🙏
👍👍👍👏👏👏🙏🙏🙏😋😋😋正， 在家做也可以, good 👍👍👍😋😋😋😋😋
蠔餅有好幾種做法 遲啲再分享下
流口水
試整過失敗！😅而家識了！👍🏻
谢谢分享👍👍👍👏👏👏👑👑👑
🙏
星星師傅,粟粉做唔做到相同效果?
做唔到
一般做蠔餅是用鴨蛋與番薯粉
不正宗
不是煎了 半油炸😂太油
甚麽魚露不會死實咸，求賜敎🙏
師傅我跟你整，蠔仔我用了一斤，調味用上一倍，但煎不脆，什麼原因 !
要分開兩次 去半煎炸
@@singsingkitchen 多謝師傅回答，我已分兩次煎都不脆，但味道可以 !
壯陽 正
🤣😋
星師父，想請問用X粟粉溝得唔得
福建福州煎蠔餅用番薯粉
I don't have fish sauce, what else I can use,?
魚露
正宗潮式蠔餅應該係用薯粉喎！點解你用生粉？？
依個係我見過最簡單的教學，
同一個蠔餅外面教學片根本在屋企做唔到
This is it! This is what I ate in my childhood XD
i realize I'm kinda randomly asking but do anyone know of a good website to stream newly released series online ?
@Adam Marcos I watch on Flixzone. You can find it on google =)
@Adam Marcos lately I have been using FlixZone. Just search on google for it =)
呢個得😍
🙏
師傅 請問𧐢份量 是一斤嗎
讚👍
🙏
This is something to try. For sure🤙🏼 Yummy!❤️
👍👍👍
正😋
為何完成後會出水
中意食脆脆蠔饼
外脆 有 蠔味
早