Chinese New Year is a tradition long celebrated in the Philippines. Most Chinese restaurants are probably going to be fully booked next weekend, and visits to Binondo seem hectic (to understate it) or simply unrealistic. So we opted to hack a Binondo favorite and save you the trip: Sincerity's Oyster Omelet.
The key to getting that sticky, gooey consistency that makes this oyster omelet so special is the use of rice flour. But if you can't get your hands on it, equal parts flour and tapioca starch can also recreate the same kind of chew.
- 3 eggs, beaten
- 3 tbsp rice flour
- ½ cup water
- 1 tbsp fish sauce
- salt and pepper, to taste
- 2 tbsp neutral oil
- 1 cup fresh oysters, about 300g
- 1 cup spring onion, cut into 1-inch pieces
In a bowl, whisk together eggs, rice flour, water, fish sauce, and salt and pepper until well combined.
Place a wok or large skillet over high heat. Add the oil and coat the bottom of the pan.
Add oysters and spring onion. Cook for about 1-2 mins, then spread into one even layer.
Add the batter mixture over the oysters and spring onion, then cook until the bottom is browned, about 4 mins.
Flip omelet and cook the other side until browned, for 4 mins more.
Remove from pan and garnish with cilantro or spring onions on top. Serve hot.