Wednesday, May 7, 2008

Chai Por Egg (Preserved Radish)

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.
Preheat the wok with a bit of cooking oil and lard if you must... heh heh... and fry the white bait till crispy. Remove and place on a kitchen towel to cool and adsorb the excess oil.

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.


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Keropok Man said...

ah.. one of my fav preserved veg.

the other fav is szechuan veg with thinly pork strips.

the 3rd fav is preserved chye sim.

all of the above goes so so well with porridge. yumm......

southernoise said...

yeah! szechuan chai is my favouritesterest since childhood. Love it every time mum cooks it.

Camemberu said...

Mmmh, chye poh is such comfort food!

Yes, I love the preserved szechuan chai too! stir-fry with pork strips...wah shiok.

diva said...

i've always had a big thing for chye poh. i used to eat only that out of all the dishes so the main bit was left uneaten and my dad was never too happy bout that. this looks amazing. swear my heart stopped for a second there.

southernoise said...

camemberu: yes it is! simple yet so satisfying!

diva: haha... its so tasty isn't it? Thanks for dropping by!

kimberly said...

Radish contain high amount of water that hidrate the skin. Also contain potassium, vitamin C, calcium etc. That´s why i prefer to eat radish frequently for all benefits that brings to our body. So if you want to increase your welfare begins to eat it.

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Gail Chan said...

My most fave way to have eggs!! Don't care - rice or porridge, scrummy