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Or-suan
Or-suan (pronounce oh-chien in Hokkien), fried oyster omelet, is another Thai-Chinese delicacy of which Chinese immigrants brought to Siam (now Thailand) almost a century ago. Thais call them hoy-tord, fried oyster or mussel covered with eggs and batter.
my choices of or-suan from 4 restaurants
To sample or-suan, try this shop:
Hoi-tord Chao Lay Thonglo
22/1 Soi Thonglo
Sukhumvit 55 Road
Wattana, Bangkok 10110
11 comments:
Yes I do like Ho-a-Chien a lot. This is one of my favorite Chiu Chow/Thai dishes. But the oyster has to be good and cooked right. Otherwise you will get stomach ache or need to go to rest room.
Or Suan - same same for Taiwanese dialect to call oyster omelette. :) However, I prefer the Thai style Or-Suan because the sauce is hotter. Yes, oyster should be treated in a right way or you want to have a de-toxifying program for free. Home cooking - the best is to have a lot of corn-starch with "over-night" rice to rinse the oyster. This way, it will take out the smelly taste and the dirt/broken shell easily. Then rinse it with tap water well, and drain well too.
in-the-sea, thank you for the recipe :)
TC
Yes my friend from France said Sea knows more home cooking recipe and technique than she does(and she is a chef).
From,
SS
Didn't I eat at the 4th place with our good friends(Thon Krueng in Thong Lo)?
From,
SS
u ate both or-suan from Thon Kreung and Nam Sing
in this 4 eateries actually only Nam Sing follows the original Tiew-chow recipe, batter at bottom, egg layer between batter and oyster, and oysters in top; others r modified Thai-CN version (those crispy version is or-lua)
but i like crispy one instead of the original Tiew-chow soft one, or-suan
:) TC
:)
Yes, the original Chiu Chow style is the egg and the yam-powder mixture are separate; so you will get to eat the egg taste and the chewy yam-powder mixture... Then the most amazing part is that both the egg and the yam mixture can absorb the oyster juice! Besides, this dish should be very oily.. :) When I cooked mine, I often failed myself for this part because I really need to care about the health point of view. However, when I eat outside, I would put this thought aside. :)
u know why u home-cook or-suan doesn't look like a restaurant one, because u didn't use lard
yes, outside they use lard
scary right!
Yes you are right. That is why we have to eat simple and plain taste at home so that we save enough "quota" for eating a bit wild outside. By balancing ourselves like this we are still ok even if we eat spicy and oily outside. Since we cannot control the way people cook outside, what we can control is our home cooking. I eat low sodium and low fat at home so as to save enough quota for eating out.
I cannot beleive those people still using MSG at home.
Actually just like what Dae Jang Keum's teacher told "nothing is harmful if we use it in a correct way". lard and pork fat is good for our brain, but that's in a very small portion. Chinese cooking for pig's brain for increasing brain's power does have a theory. It's because pig's brain has lard and fat. I think in the old time, eating some lard is ok because we don't have easy transportation and people need to exercise their body much and that has already exhausted much energy and calorie. So it just depends if we eat, we also need to work out. However, our modern life is getting easier and we need to eat more cautiously. Anyway, once a month eating something not healthy is ok and we need to make our taste buds happy too. :) The last time I used lard for cooking is to make the Chinese new year "year" cake. Without lard, the "year" cake is just so bland.
You are so very right Sea. Any "bad" food in moderation is still ok. Life has no meaning if our taste bud is not happy(at least once in a while happy). As long as we don't abuse it and we know how to balance then it is ok. That is why I always skip sugar in all my coffee and iced tea but I do eat ice cream or cheese cake. And I also eat low sodium at home while I do order salty fish steamed meat cake at restaurant.
From,
SS
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