As promised, here’s the recipe for the Orh Lua, the rich dish of eggs and oysters. Essentially this is a three stage recipe that begins with a simple flour crepe that is browned and then broken up due to the process of making an scrambled eggs. The oysters are stir-fried in the last few minutes of the cooking time to crisper up and warm through.
- 2 tbsp cornflour
- 2 tbsp rice flour
- ½ cup water
- 2tbsp fish sauce
- 2tbsp fish stock
- 2tbsp vegetable oil for frying
- 6 eggs
- 10 fresh oysters, removed from their shells
- Salt and pepper, to taste
- Fresh coriander leaves and sliced spring onions to serve
- Soy sauce and chilli sauce to serve
Combine the flours and water in a small jug to form a smooth paste. Set aside. In a small bowl combine the fish sauce and stock and reserve.
Heat 1tbsp vegetable oil in a griddle or flat flying pan over a medium-high heat, until the oil is smoking. Add half the flour batter and swirl to coat the base of the pan. Immediately add three of the eggs with the fish sauce mixture. Stir for 2-3 minutes as you would for scrambled eggs.
Add five oysters and toss to combine with the egg curds. Repeat with the remaining ingredients to make a second omelette.
Season with salt and pepper and serve garnished with the spring onions and coriander, and the sauces.
Keep reading for more recipes from Singapore.
Happy Cooking and Keep Smiling,