Or chien 蚝煎 (Or luah / Fried oyster omelette)

This is one of my favourites, on my ‘must-eat’ list when I’m in Singapore. Best eaten in hawker centres or road-side stalls in the old day, Or Chien is artery-clogging but delicious. The hawker ah-chek frys this up in his large wok accompanied by dramatic clanging noises of the spatula breaking up the flour and eggs. Back home it’s always made with fresh medium-sized oysters. I wasn’t able to find any when the craving hit me, so I substituted it with Crown Prince smoked oysters, available from most grocery stores. I got mine from Trader Joe’s. Fish sauce is an essential ingredient. Don’t stinge on it.

or luah
Smoked oysters, 1 tin, drained
3 eggs, beaten
¼ cup prawns, shelled
2 tbsp tapioca flour
2 tbsp corn starch
Fish sauce
Cooking wine
White ground pepper
Soy sauce
Garlic, chopped
Chilli (optional)
Cilantro or Spring onions, thinly sliced to garnish

Serves 4

Mix flour and corn starch in 2 cups of water and stir well.
Heat small amount of oil and add well-stirred, flour/starch mixture into oil. Leave it alone till flour is translucent and slightly browned at the edges.
Pour eggs over it and heat for a while till edges start to brown.
Cut up flour and eggs with spatula and stir well. Push to one side of the wok.
Add a little more oil in wok.
Fry garlic and prawn.
Add cooking wine, pepper, soy sauce. Add chilli if desired.
Add dash of fish sauce.
Add oysters till heated through.
Mix everything together, adding pepper, soy sauce, chilli to adjust taste accordingly. Add more fish sauce if preferred.
Garnish with cilantro or spring onions.

Related posts:

Oyster omelette (O’r Luah)

2 garlic cloves, chopped
1 red chilli, chopped
3 tsp/2 tbsp large oysters, shelled & rinsed
2 tsp/1 tbsp small oysters, shelled & rinsed
1 tbsp soy sauce
1 tbsp chinese wine
4 eggs, lightly beaten with 2 tbsp milk
1 tsp sweet potato starch, dissolved in 2 tbsp water
chilli oil
fresh coriander/cilantro leaves, save some for garnish
2 tbsp oil

Oyster sauce

Serves 2

Heat oil in heavy frying pan.
Stir in garlic and chilled till fragrant.
Add large oysters. Cook for 1 minute.
Add soy sauce and chinese wine.

Pour in egg mixture. Push edges occasionally. Tilt pan to let raw eggs run underneath. Continue till eggs are mostly cooked but still moist on top.
Add sweet potato starch mixture over eggs. Let it run across surface and spill slightly over edges.

Reduce heat. Scatter small oysters and coriander over eggs.
Drizzle chilli oil.
Cover pan. Steam for 5 minutes till firm.
Garnish with leftover coriander.

Serve from pan.


“Classic recipes, tastes & traditions of Malaysia & Singapore” – Ghillie Basan and Terry Tan