Preserved Radish Omelette (Chye Poh Nooi)

Chye Poh Nooi s an old time favourite. It was around for as long as I can remember. I cooked it when I was a kid and remember having them for lunch or dinner. It is very simple to make. We used to use the salty preserved radish that came in a whole piece, and we had to chop it up before cooking.

Nowadays it comes ready chopped and there is the sweet/salty type which is more appealing, taste wise. You may use the one you like or whatever is available.

Both types need to be rinsed and soaked before use.

It is my children’s favourite as well,

Here is the recipe.

Serves 4 with other accompanying dishes
Level of difficulty: Dead easy
Cost:  £

Ingredients:

½ pack Chopped reserved radish or dried radish (227g pack)
2 cloves Garlic – chopped
4 Eggs
Soy sauce
White pepper powder
Oil for frying

Method:

1. Rinse the radish and soak it for about 20-30 minutes in cold water. If you are not used to this ingredient, it is recommended that you taste the radish to check that it is not too salty.
2. Drain and squeeze dry. Set aside.
3. Crack the eggs in a bowl and mix it up. Set aside. Season with pepper.
4. Heat up 1 tablespoon of cooking oil in a non-stick pan or wok. Add in the garlic and fry till it is light brown.
5. Add the preserved radish and stir fry for 2-3 minutes. Add 1-2 dashes of light soy sauce. Continue to stir. Add a few dashes of white pepper powder.
6. Stir till it gives off a nice smell, and the mixture is dry and with a bit of colour.
7. Lower the flame and tip the content into the egg.
8. Mix the mixture thoroughly.
9. In the same pan, add some oil.
10. Put in ½ of the mixture into the pan and make a round omelette.
11. Cook for 3-4 minutes until the bottom is lightly browned and the omelette is set.
12. Flip over and cook the other side.
13. When done, tip the omelette onto a serving plate.
14. Repeat the other half of the mixture.
15. Garnish it with sprigs of coriander/ spring onion/ sliced chillies.