This is a perennial favourite among us. Almost everything that has Chai Por aka Preserved Radish taste great. Chai por egg, chai por fish, chwee kueh, chai tow kueh blah blah blah.... When combined with garlic and lightly fried with oil, it has this irresistible salty, crunchy and aromatic flavour.
Cheap, ubiquitous and classic.
Recently all that fatty, rich and high blood pressure inducing food that I've been dumping into my belly (WITH RELISH!) has taken a toil on my appetite and I can feel my movements becoming sluggish. yah right.... So plain porridge combined with this simple dish seems like a healthy meal.
Ingredients and preparation
- 6 tablespoon of chai por soak and rinse with water to remove excessive saltiness.
- A few pieces of dried large black fungus soak and dice around the same size as the chai por.
- A few pieces of dried chinese mushroom soak and dice around the same size as the chai por.
- 2 tablespoon of dried white bait, wash and pat dry.
- A few cloves of garlic, smash and chopped. I'd normally use half a bulb.
- 2 large eggs.
- Salt and sugar to taste.
Fry garlic till aromatic but taking care not to brown it too much as it will become bitter. Then dump in the chai por, black fungus and mushroom. Stir fry till you can see the chai por "dancing" in the heat. Taste a little to see if you need more salt. Add in some sugar as well. Crack the 2 eggs in, break it up and fry it till it becomes solid and browned.
Served and top with the fried white bait. The simple pleasures of life.