THE BEST OR CHIEN / OH CHIEN / OYSTER OMELETTE EVER!

Also known as 蚝煎 / 蚵仔煎

Well,this is a very common hawker and road side dish but it is very hard to make. The hidden skills is in the accurate timing of cooking. Oyster is a very delicate seafood, if you undercook it, it taste very raw. If you overcook it, the taste is gone and the flesh will be so reduced to just shrunk rubber. The fluid control is also essential, too much will make it soggy, too little will make it hard like rock. The mixture is equally important. Too much flour will make it into a pancake. Too much egg it will turn into a fried egg. The ratio of oyster to omelette is also important. Too many oysters and the balance of the taste of the nice omelette is gone. Too little oysters and people will never return again to try your omelette as you are too stingy. The oyster has to be fresh too because the quality of the whole dish will dive badly if it is not. Finally, the most important factor is the sauce, which has to compliment it well.

That's why it is so hard to find good oyster omelette. There is just too many factors to take into account. The ability to balance all these factors is tough based on the scarcity of finding top quality oyster omelette. Still, not all hopes are lost. The ability to find good oyster omelette is not an urban legend. I managed to find one which is the best I have ever tasted. Mark my words, this is the best oyster omelette I have ever tasted in the whole of Malaysia and Singapore. It achieves the best balance I have ever tasted, the most freshest and biggest oysters used and the quality is top class!











It is being cooked by an old uncle in a small store in an alley at the city centre of Johor Bahru. They normally start operating around 6pm or could be slightly earlier.


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