Chai Poh Omelette (菜脯卵)

Wednesday, 29 July 2009

PhotobucketMy mother didn't make chai poh omelette (菜脯卵) very often, because chai poh wasn't a regular item in her pantry. So, I can't say I have a fabulous recipe which was passed on from my mother, and which I will pass on to my daughter. This is a recipe I came up with for friends who think that chai poh omelette is de rigueur when they come to my place for Teochew porridge.

My recipe combines the elements that I like in a French omelette – fluffy, creamy and not too oily – and a Chinese omelette – fragrant and aromatic because it's fried till golden brown, unlike its anemic French counterpart.

Teochew Porridge

Thursday, 23 July 2009

PhotobucketTo my friends, I'm known as 'the Teochew peasant' when it comes to food. The nickname's due to my fondness for Teochew muay (潮州糜) or rice porridge, a peasant staple traditionally eaten with simple, peasant dishes. If my friends let me choose what we eat, I'd say Teochew porridge nine times out of 10. (I am thus forbidden from making the suggestion at all – sob!)

Since I'm such a connoisseur of peasant food – is that an oxymoron? – I think it's only appropriate that I feature peasant recipes on my blog and the first place honor goes to none other than Teochew porridge. I grew up eating piping hot porridge for lunch and breakfast almost everyday. For me, it's the best comfort food bar none. A good bowl of hot porridge energizes the body, lifts the spirit, and warms the heart.