oyster and eggs

Chinese Oyster Omelette (煎蠔餠)

serves 4-6 as part of a main dish

INGREDIENTS:

300g baby oysters

1 tbsp cornstarch

3 tbsp tapioca starch

5 eggs

2 tsp fish sauce

1 tsp oyster sauce

1 tsp sesame oil

salt and white pepper

1/2 cup chopped green onions

avocado oil for cooking

chopped cilantro for garnish

METHOD:

1. Combine cornstarch and oysters together. Under running water, mix gently by hand to remove any grit or shells. Repeat until oysters are cleaned. Drain in a colander. Sprinkle tapioca starch over oysters and season with salt and pepper. Set aside.

2. In a large bowl, beat eggs, fish sauce, oyster sauce, sesame oil and a few dashes of white pepper.

4. In a large non-stick frying pan, add cooking oil and heat over medium high. When the pan is hot, gently spread oysters in a single layer. Leave to brown for 1 minute and then sprinkle green onions over and cook for another 30 seconds undisturbed.

5. Pour egg mixture over the oysters and swirl your pan around to distribute evenly. Cook until the bottom is golden brown and the eggs are almost set. Flip the omelette over and turn off the stove, letting the residual heat in the pan finish cooking the dish for another minute or so.

6. Transfer to a platter and garnish with cilantro before serving.

vietnamese chicken

Grilled Lemongrass Chicken

serves 6-8

INGREDIENTS:
12-14 boneless chicken thighs
1 lbs (500g) thin rice noodles

Butter or romaine lettuce
2 carrots, shredded
2 cucumbers, halved and thinly sliced

1 cup chopped cilantro
1 cup mint leaves
1 cup Thai Basil leaves
1 cup chopped peanuts (optional)

Rice or prawn chips

Chicken Marinade:
3/4 cup fish sauce
1/4 sugar
4 lemongrass stalks (juicy lower stem, about 3 inches), crushed and finely minced
1/2 head of garlic, minced
4 green onions, chopped
1 tsp ground pepper

Nuoc Cham (dipping sauce):
1/2 cup warm water
1/4 cup sugar
1/2 cup fish sauce
1/4 cup lime juice
1/2 head garlic, minced
1-2 Thai red chillies, minced

METHOD

Marinate the Chicken:
1. In a large shallow dish, place chicken in a single layer.
2. Make the marinade by mixing ingredients together and pour over chicken. Cover and chill for 3-4 hours.

Make the Nuoc Cham:
1. Combine dipping sauce ingredients and set aside until ready to use.

Ready to Serve:
1. Place rice noodles in a large bowl and cover with boiling water for 1-2 minutes until soft. Drain and set aside.

2. Remove chicken from the refrigerator 30 minutes prior to cooking. Grill or broil chicken until cooked through and lightly charred, about 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes.

3. Place lettuce, carrots, cucumbers, herbs and nuts (if using) in serving bowls on the table. Slice chicken on a bias 1/2 inch thick. Serve with noodles, vegetable toppings, nuoc cham and chips.