Oyster omelette explained

O-a-tsian
(Oyster omelette)
Creator:Min Nan people (Hokkien and Teochew people)
Course:Breakfast, lunch, and dinner
Country:Minnan region and Chaoshan, China

thumb|200px|right|Taiwanese style Oyster omeletteThe oyster omelette, also known as o-a-tsian, o-chien or orh luak (; Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as Philippines, Thailand, Malaysia or Singapore, due to the influence of the Hokkien and Teochew diaspora.

Ingredients

The dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency.[1] Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.

Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (Chinese: 蝦仁煎).[2] [3]

Names

In different Chinese languages, the "oyster omelette" is known by various names in different Chinese geographical regions.

width=120Chinese name!Pronunciations in different spoken variationsGeographical areas that use such a name
蠔烙 In Teochew: o5 luah4
In Mandarin: háo lào/luò
In Chaoshan region and overseas communities connected to the region.
蚵仔煎 In Hokkien and Taiwanese Hokkien: ô-á-chian
In Mandarin: ézǎi jiān
Southern Fujian, Taiwan, and Philippines
蚵煎 In Hokkien: ô-chian
In Mandarin: hé jiān
Southern Fujian, Malaysia, Singapore, and Philippines
牡蠣煎 In Hokkien: bó͘-lē-chian
In Mandarin: mǔlì jiān
Most areas of mainland China
海蠣煎 In Hokkien: hái-lē-chian
In Mandarin: hǎilì jiān
Southern Fujian
蠔煎 In Cantonese: hòuh jīn
In Mandarin: háo jiān
Chaoshan, Singapore, Malaysia and Indonesia
煎蠔餅 In Cantonese: jīn hòuh béng
In Hakka: Tsiên-hàu-piáng (Pha̍k-fa-sṳ)
In Mandarin: jiān háo bǐng
Hong Kong, Macau and neighboring Liangguang
蠔仔餠 In Cantonese: hòuh jái béng
In Hakka: hàu-tsái-piáng (Pha̍k-fa-sṳ)
In Mandarin: háo zǐ bǐng
Hong Kong, Macau and the Pearl River Delta
蠔仔煎 In Cantonese: hòuh jái jīn
In Hakka: hàu-tsái-tsiên
In Mandarin: háo zǐ jiān
Hong Kong, Macau and the Pearl River Delta

Styles

Oyster omelettes can be broadly classified into two categories, namely, Hokkien-style omelettes and Teochew-style omelettes. The former is popular in Fujian and Taiwan, while latter is the usual style seen in Hong Kong and Chaoshan areas.[4] [5] [6] The two styles of oyster omelettes are also different in terms of key ingredients used.[7] The former uses chicken eggs and a mixture of sweet potato flour, tapioca flour and/or cornstarch as the batter; the latter uses duck eggs and sweet potato flour The cooking processes are slightly different too, as the Hokkien ones are deep-fried, while Teochew-style ones are usually pan-fried.

Thailand

In Thailand known as hoi thot (th|หอยทอด; lit: "fried shellfish"), it was adapted to mussel omelettes (hoi malaeng phu thot, th|หอยแมลงภู่ทอด), though the original oyster version (hot nang rom thot, th|หอยนางรมทอด) also popular but more expensive. In Bangkok, notable areas for oyster omelettes include Talat Wang Lang near Siriraj Hospital and Wang Lang (Siriraj) Pier in Bangkok Noi where there are two restaurants,[8] [9] Yaowarat neighborhood, where there is one Michelin-Bib Gourmand restaurant[10] [11] with Charoen Krung neighborhood in Bang Rak, among others.[12] [13] In 2017, the World Street Food Congress announced that oyster omelette is one of the three most notable street foods among the street foods of Thailand.[14]

See also

Notes and References

  1. Web site: Hiufu Wong . Maggie . 40 of the best Taiwanese foods and drinks . edition.cnn.com . 24 July 2015 . CNN . 8 April 2020.
  2. Web site: หอยทอดโฮมเมด กรอบนอกนุ่มใน ความอร่อยที่ทำเองได้. Kapook. 2013-11-26. th.
  3. Web site: admin . 2022-07-16 . 在家簡單做夜市小吃|蝦仁煎(蚵仔煎)|牡蠣オムレツ . 2025-01-07 . 跟著MAO去日本來場美食旅行.
  4. Web site: 2019-03-22 . 飲食嘗識之蠔餅同蚵仔煎有咩唔同? . 2025-01-08 . on.cc東網 . zh-hk.
  5. Web site: 滋味蠔情 . 2025-01-08 . 東方日報 . zh-hk.
  6. Web site: 蚵仔煎≠蚝烙啊,它俩的蛋不一样!_食物 . 2025-01-08 . www.sohu.com.
  7. Web site: 2017-06-27 . 蚵仔煎成名史 遠見雜誌 . 2025-01-08 . 遠見雜誌 - 前進的動力 . zh-Hant-TW.
  8. Web site: Khao Sod. th. (ชมคลิป) ท้าพิสูจน์!! หอยใหญ่ไข่นุ่มร้านเจ๊อ้วน หอยใหญ่กระทะร้อน!. 2016-07-19.
  9. Web site: ตี๋ใหญ่หอยทอด หอยทอดเจ้าอร่อยย่านท่าเรือศิริราช. 2012-01-05. th. Sanook.
  10. Web site: Nai Mong Hoi Thod. Michelin Guide. 2018-03-22. 2018-08-06. https://web.archive.org/web/20180806210720/https://guide.michelin.com/th/en/bangkok/nai-mong-hoi-thod/restaurant. dead.
  11. Web site: Manager Daily. 2013-02-10. "หอยทอดเท็กซัส" ทั้งสดทั้งหวาน ตำนานหอยทอดแห่งเยาวราช. th. 2018-03-22. https://web.archive.org/web/20180323092310/http://www.astvmanager.com/Food/ViewNews.aspx?NewsID=9560000015474. 2018-03-23. dead.
  12. Web site: Manager Daily. 2014-01-26. th. "ทิพ หอยทอดภูเขาไฟ" หอยใหญ่ หอยสด รสอร่อย. 2018-03-22. 2014-07-29. https://web.archive.org/web/20140729100645/http://www.manager.co.th/Food/ViewNews.aspx?NewsID=9570000009823. dead.
  13. Web site: กุ้งทอด....แทนหอยทอด. Bloggang. 2008-04-06. th.
  14. Web site: อร่อยระดับโลก! พี่ไทยติด 1 ใน 3 สตรีทฟู้ด 'หอยทอด' ต่างชาติบอก Yummy!. 2017-03-20. th. Thai Rath.