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Sunday, November 11, 2012

Preserved Radish with Minced Meat Omelet 菜圃肉碎煎蛋

This was made on one of those lazy nights when I actually did dread spending too much of a day in the kitchen preparing meals, when time past by so fast I would usually be left with no time to go for a grocery shopping trip at all, marinate anything in advance let alone thinking about doing anything fancy or out of the norm. Yet I knew I had that little conscience left in me still that made me not quite ready to succumb to the temptations of dining out or having carry-outs. And so that very night, this came into mind. Simple, not at all time consuming and yet it worked its miracle in pleasing our palate nonetheless throughout the meal. This is an awesome accompaniment for plain congee especially, but oh yes, pair it with rice and you will see how good they are in balancing those staples.

Preserved Radish with Minced Meat Omelet 菜圃肉碎煎蛋
Serves 3-4
1/4lb minced turkey breast (or any other preferred meat)
1/2 cup preserved radish
2 cloves garlic, minced
*6 eggs, beaten with 2 to 3 dashes of white pepper powder and 1 tsp light soy sauce
2 tbsps cooking oil

*Egg yolks to be adjusted according to personal health preference. I retained just two yolks, discarding the rest.

1. Lightly rinse the preserved radish once or twice until the water runs clear. Let soak in water for about 5 to 10 minutes after that to slightly reduce its saltiness and balance the taste of the overall omelet better later. Drain the preserved radish well after that, squeezing out as much as possible the water within.
2. Heat up a skillet with a tbsp of cooking oil. Add in the minced garlic and stir fry until fragrant and slightly browned. Add in the preserved radish and stir fry for a minute or two until aromatic. 
3. Add in the minced meat next. Let sit until the meat changes color at the bottom and flip over doing the same. Once looking set, break the meat down into smaller pieces and mix well with the rest until thoroughly cooked.
4. Remove from heat and transfer the contents into the bowl with the beaten eggs. Mix them evenly throughout the egg mixture with a fork.
5. Heat up a large round non-stick pan with the remaining oil. Once hot enough, lower the heat to medium and gently pour in the egg mixture. Swirl to spread out the egg mixture covering the whole pan. Leave undisturbed until the bottom starts to set a little.
6. Using a spatula, gently push one edge towards the center and tilt the pan slightly to let the liquid egg mixture on top flow in underneath taking over the empty spots. Do the same around the the rest of the edges until all the egg mixture has come into an even contact with the heat underneath. Be sure that the ingredients are evenly distributed throughout the pan.
7. Let fry gently until the bottom starts browning and appearing set. Carefully lift and flip it over and let fry until it browns evenly on the other side too.
8. Remove from heat and serve on a plate lined with some iceberg lettuce leaves. Serve hot or at room temperature.

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