Preserved Turnip Omelette (Chai Po Neng)
Preserved Turnip Omelette Recipe
After rinsing and drying the (preserved turnip) chai po, taste test a piece to check if it is salty enough for your taste bud; if not, season the egg with a tiny bit of salt or light soy sauce.
- 50 grams preserved turnip/ salted radish (chai po)
- 1 tbsp cooking oil
- 2 eggs beaten
- 5 garlic cloves minced
- 1 tbsp chopped spring onions
- Prep the preserved turnip by washing & rinsing it in two rounds of water (the second round of water should be relatively clear). Drain the preserved turnip, gather on palm and squeeze to get rid of excess water. Pat dry on paper towels and allow to air dry for about 30 minutes.
- Heat oil in wok, stir fry garlic for about 30 seconds. Add preserved turnip and stir fry for 2 minutes. Use your spatula to arrange them into one flat layer in wok.
- Pour beaten egg over the chai po. Gently tilt the wok to ensure all the chai po are well coated in the egg. Cook a few minutes on one side until dry and lightly browned, then flip to the other side and do the same. Garnish with chopped spring onions.
Noob Cook Tips
- Don’t worry if the omelette breaks apart when you are flipping, in fact, you can use this chance to break it up to several, smaller serving sizes.
- There are two types of preserved turnip – sweet and salty. You can use either type, or a combination of both. My family used the salty type for this recipe.