This dish takes me back to the food hawker stalls of Singapore. It's a quintessential street food with a mixture of textures (crispy, fluffy, and gooey) and flavors (savory, briny, tart, and spicy). It's the ultimate power breakfast. The omelette isn't really an omelette in the classical sense — it's chopped up after being cooked in hot oil and has charred, crispy edges with a gooey center. It might be more accurate to call it a fried scrambled egg. It's best eaten hot, immediately after it leaves the pan.
For the omelette:
Form a slurry by combining the sweet potato flour, tapioca starch, and water in a bowl. Whisk well to combine; make sure there are no lumps.
In another bowl, beat the eggs. Add the coriander, freshly ground black pepper, scallion, and cilantro.
Combine the slurry with the eggs and add the fish sauce.
Heat the oil in a 12-inch non-stick skillet over high heat until almost smoking. Pour in the egg mixture and allow it to cook until the bottom is golden brown. Flip the omelette and brown the other side. Break it up with a wooden spoon. Fold in the oysters. Cook for a few more seconds and then remove from heat.
For the garnish:
Garnish the omelette with scallion, cilantro, and sambal oelek.
This post was originally published August 18, 2011