Today, I present to you the oyster omelet which is a very popular dish in the night markets of Taiwan.
As you probably know, Taiwan is an island surrounded by the sea, and the seafood is therefore plentiful and of very good quality. This is why many of our dishes are based on seafood!
The origin of the oyster omelet is very interesting. Some say the recipe dates back to 1661 during the siege of Fort Zeelandia, a well-known fortress in Tainan, built by the Dutch in the 17th century. The Dutch, then in combat against the Chinese general Koxinga, have hardly any more rice. They then try to mix oysters with eggs and sweet potato powder. The first oyster omelet was born !!!! And the Taiwanese LOVED it! And so do we today! And you will too tomorrow!
Finally, in my recipe, I help you exactly remake the taste of the night market. But if you like spicy dishes, I suggest you add the bean paste (doubanjiang) to spice up the sauce. For the vegetable, choose your favorite vegetable but do not choose those that need a long cooking.
1. Prepare the dough by mixing the cornstarch and tapioca flour with the water. Separately, roughly chop the vegetables and set them aside.
2. Make the sauce. Pour the water into a saucepan and add the Miso paste, tomato sauce, soy sauce and sugar.
3. Mix the cornstarch with a little cold water to avoid lumps and incorporate it into the preparation of the sauce to thicken it. Keep warm.
4. For the omelet, first cook the oysters in a hot oiled pan. Cover with an egg and the vegetables, then pour in the previously prepared dough. Cook both sides well.
5. Arrange in a dish. Serve with the sauce!