Trung Chien Thit Bam - Pork Omelette with Preserved Radish

Trung Chien Thit Bam - Pork Omelette with Preserved Radish

div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/THzLdeoUNI/AAAAAAAACtc/kbUWt59jWJo/s1600/IMG6256.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://4.bp.blogspot.com/BhhlKjD5Gis/THzLdeoUNI/AAAAAAAACtc/kbUWt59jWJo/s640/IMG6256.JPG" width="640" //a/divbr /The more i delve into the cuisine, the more i love Vietnamese food. I think i've only ever been to a few Vietnamese restaurants in my life, and far to many of those were 'Chinese/Vietnamese' hybrids, or dodgy cafes on Swanston St, Melbourne where the food is as Authentic as your average butter chicken.br /br /From my favorite cookbook-of-the-moment, Secrets Of The Red Lantern, comes this beautiful Vietnamese omelette. I think it's the Cai Po or preserved radish that gives this dish it's special, subtle but delicious flavour. You can buy this ingredient at Asian supermarkets (or sucker your Singaporean friend into buying it for you, thanks Darryl!)br /br /a name="more"/abr /br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/BhhlKjD5Gis/THzKJOKaXeI/AAAAAAAACr8/C9W9miygur4/s1600/IMG6234.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://1.bp.blogspot.com/BhhlKjD5Gis/THzKJOKaXeI/AAAAAAAACr8/C9W9miygur4/s320/IMG6234.JPG" //a/divbr /br /h2Ingredients Serves 2 as main/h2ulli5 eggs/lili1/2 tsp salt/lili1 tsp fish sauce/lili2 spring onions, white part only, sliced/lili1 finely chopped chilli /lili1/2 tsp white pepper /lili1 tbsp olive oil/lili2 shallots, diced/lili2 garlic cloves, crushed/lili125gm minced pork/lili1 tbsp Cai Po (preserved radish)/liliChilli and coriander for garnish/li/ulbr /h2Method/h2Whisk together the eggs, salt, pepper, fish sauce, spring onion and finely chopped chillibr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/THzKTlv5WUI/AAAAAAAACsE/HOJpNYuYjkk/s1600/IMG6235.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/BhhlKjD5Gis/THzKTlv5WUI/AAAAAAAACsE/HOJpNYuYjkk/s320/IMG6235.JPG" //aa href="http://1.bp.blogspot.com/BhhlKjD5Gis/THzKgDAajSI/AAAAAAAACsM/QQFNs9xMXo0/s1600/IMG6236.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://1.bp.blogspot.com/BhhlKjD5Gis/THzKgDAajSI/AAAAAAAACsM/QQFNs9xMXo0/s320/IMG6236.JPG" //a/divbr /Heat a frying pan over medium heat and add the oil, shallots and garlicbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/BhhlKjD5Gis/THzKtVi3GvI/AAAAAAAACsU/HiZHgYQQ6c0/s1600/IMG6237.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://3.bp.blogspot.com/BhhlKjD5Gis/THzKtVi3GvI/AAAAAAAACsU/HiZHgYQQ6c0/s320/IMG6237.JPG" //a/divbr /Saute until softened and fragrantbr /Add the pork and cai po and saute until brownedbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/THzK8FOvqhI/AAAAAAAACsc/f0-WZbClGPc/s1600/IMG6239.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/BhhlKjD5Gis/THzK8FOvqhI/AAAAAAAACsc/f0-WZbClGPc/s320/IMG6239.JPG" //a/divbr /Pour the egg mixture over the pork and onions and cover with a lidbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/BhhlKjD5Gis/THzLFwwl-WI/AAAAAAAACsk/yExUokoMui8/s1600/IMG6241.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://3.bp.blogspot.com/BhhlKjD5Gis/THzLFwwl-WI/AAAAAAAACsk/yExUokoMui8/s320/IMG6241.JPG" //aa href="http://2.bp.blogspot.com/BhhlKjD5Gis/THzLMeHax5I/AAAAAAAACss/8o84lpoFng/s1600/IMG6242.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/BhhlKjD5Gis/THzLMeHax5I/AAAAAAAACss/8o84lpoFng/s320/IMG6242.JPG" //a/divbr /Cook until the top of the mixture looks almost (but not quite cooked)br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/THzLda32zPI/AAAAAAAACs8/N7CW4Eajoc/s1600/IMG6243.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/BhhlKjD5Gis/THzLda32zPI/AAAAAAAACs8/N7CW4Eajoc/s320/IMG6243.JPG" //a/divbr /Flip the omelette in half over itself and cut into 2br /Top the omelette with chilli and coriander br /Serve with white rice and saladbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/BhhlKjD5Gis/THzLlVTzZBI/AAAAAAAACtE/INGes0xRhOU/s1600/IMG6247.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="408" src="http://3.bp.blogspot.com/BhhlKjD5Gis/THzLlVTzZBI/AAAAAAAACtE/INGes0xRhOU/s640/IMG6247.JPG" width="640" //a/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/THzLz9umFtI/AAAAAAAACtU/o2nb18lAzFE/s1600/IMG6249.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="392" src="http://4.bp.blogspot.com/BhhlKjD5Gis/THzLz9umFtI/AAAAAAAACtU/o2nb18lAzFE/s640/IMG6249.JPG" width="640" //a/div

Ingredients

  • 5 eggs
  • 1/2 tsp salt
  • 1 tsp fish sauce
  • 2 spring onions, white part only, sliced
  • 1 finely chopped chilli
  • 1/2 tsp white pepper
  • 1 tbsp olive oil
  • 2 shallots, diced
  • 2 garlic cloves, crushed
  • 125gm minced pork
  • 1 tbsp Cai Po (preserved radish)
  • Chilli and coriander for garnish
Read the whole recipe on Bubbles n Squeaks