Memoirs of Wet Markets and Oyster Omelettes

Memoirs of wet markets and Oyster Omelettes

 

So my camera man and guide/translator then take me on another journey, a journey for The Semi-Naked chef in to the world of oyster and omelette – here comes Memoirs of wet markets and oyster omelettes – enjoyed in ChinaTown wet market with Spencer and Emily Campbell – aka camera man and guide/translator respectively. Dear me. Here we go again.

Now I have had live oysters before and to be honest with a wee squirt of lemon, a sprinkle of salt and black pepper served with some bubbles or a beer I actually quite like them. Similar to me and fish – de-scale it, wipe its bum and I’ll eat most raw (just not oily fish), but cook it and see you later. I don’t know why. The other really strange thing is that I can cook fish, I think to a very good standard and variety, without actually tasting it because I don’t like it. Kind of weird right.

This is taking place at the Singapore China Town Wet Market at 7am, and was consumed at Super Mummy. I felt like wearing a cape and putting my pants over my trousers after one bite as well. Ooooohhhh. So check the video first and then read on my friends.

Here comes yet another big challenge – cooked oysters, a first.

What is that great big lump of grey shiny stuff bottom left. Looks scary, looks daunting – let’s have a closer look at that bugger.

Holy mother of oysters – not quite sure whether to lay my head on it and have a sleep or try to eat it. Well what did my camera demand? Yep you got it folks, it was indeed the latter. Now we have some video of this but here is the act before. My chopstick skills as The Semi-Naked Chef are usually quite good, but I kept dropping this, maybe on purpose or maybe because my hands were shaking so much ha ha.

And down the hatch she goes. I added a big dollop of chilli paste to try to help but it was still like chewing a huge, fishy, salty marshmallow. I really did struggle to get this bad boy down, and make it stay down – I think as you’ll see from the video above. It literally hit my tongue and went BOOM – FISH. Oh my gosh. Back to – don’t forget it’s 7am after a rather long booozy night before. All I can hear through the pain is the giggles of my camera man and guide/translator. Luckily a rather strong coffee was at hand to help some slide effect and taste removal. But I will say that taste was there pretty much all morning. Wow. Memoirs of wet markets and oyster omelettes will not be one The Semi-Naked Chef forgets in a long long while.

Oyster Omelette Recipe

How to Combine the ingredients

• Combine all of the flour with 1 cup water in a bowl and put aside.
• Oysters should be marinated in Hua Diao wine and soy sauce. Place aside.
• In a bowl, combine all of the ingredients for the seasoning sauce. Combine thoroughly.
• In a mixing dish, whisk together 3 eggs and 1 tablespoon of the spice sauce.
• Add some lard oil to a hot skillet and pour in the starch batter.
• Add the beaten eggs when the batter begins to crisp around the edges.
• Add the chives/spring onions and season with seasoning sauce and lard oil. Separate the omelette into smaller pieces by flipping it over.
• Withdraw the omelette and add the garlic. Fry for a few seconds.
• Combine the oysters and garlic thoroughly. Drizzle some seasoning sauce over the oysters and incorporate them well into the omelette.
• Arrange in a serving dish and garnish with coriander leaves.

How to Spell Omelette? (yes people have asked)

Some people have written in asking about the spelling of the word Omlette (or omelet), when it comes to the correct spelling of a word, there are no hard and fast rules. An omelette is often known as an omelet in American English…. As the British form of “omelette” suggests, this word is really a contemporary French word.

Memoirs of wet markets and oyster omelettes from The Semi-Naked Chef – ENJOY!!!

(PS – again another memoir I truly did not like as I think you’ll see)