Chai Poh Neng (Preserved Radish Omelete)

Chai Poh Neng (Preserved Radish Omelet)

Course: Entree
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 13 minutes
Soaking chai poh: 5 minutes
Total Time: 18 minutes
Servings: 4 servings
Author: Marvellina
Preserved radish (Chai Pho) is cooked with eggs to make an omelet. A delicious and popular home cooking dish in Asia. 
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Ingredients

  • 100 gr sweet chai poh (preserved turnip) You may need less if yours is salty
  • 50 gr ground/minced pork + 1 tsp dark soy sauce + 1 tsp brown sugar + 1/2 tsp corn starch optional
  • 4 large eggs separate
  • 3 Tbsp cooking oil divided
  • 1 stalk green onion thinly sliced
  • 1/4 tsp sugar if you use salty chai poh

Instructions

Prepare the chai poh:

  • Place the chai poh in a mixing bowl. Cover with clean water and let it soak for about 3 minutes. Drain off the water completely and squeeze out the water as much as you can. Set aside. If using pork, mix the pork with dark soy sauce, sugar, and corn starch. Set aside
  • Roughly chop the chai poh into smaller pieces. You can chop it really fine too if you want to

Prepare the eggs:

  • Separate the yolks from the white. Beat the yolks briefly with a fork or chopsticks and then whisk the white until frothy and pale using a whisk. Then gently fold in the yolks into the white

Cooking:

  • Preheat a large non-stick pan, about 8-10 inch wide. Add 1 Tbsp cooking oil. Stir fry the ground pork and breaking it up with the spatula. Cook until they turn color, about 1 minute. Add chai poh until fragrant and dry, about 10 minutes or so. Add sugar if you use salty chai poh. Have a taste and add more sugar as needed. Dish out the chai poh and pork mixture and set aside
  • Wipe the pan clean if necessary. Bring it back to hot again. It's important that the pan is hot so your omelet won't be greasy. Add another 1 Tbsp cooking oil. Pour in half of the beaten egg and swirl the pan to cover the base of the pan. Use a rubber spatula to push the edge of the omelet to let the runny batter flow in. Repeat as needed to let the runny batter cooks
  • When the egg started to set at the edge but still a bit "wet" in the middle, add half of the chai poh you stir-fried earlier. Sprinkle half of the chopped green onion. Cook until the middle started to set, about 2 minutes and then gently but quickly flip the omelet over to let it cook for another 1 minute or less. Dish out. Bring the pan back to hot again and repeat with another half of the egg and chai poh