If you didn’t already know, I’m Teochew and so naturally I grew up eating Teochew porridge with an assortment of dishes that go well with porridge. And of course preserved turnip omelette – better known as chai por neng or chai poh egg – with porridge is a match made in (food) heaven.
To be honest, I think I only cooked this recently after going for a porridge buffet. Eating the chai por neng with the sweet potato porridge at the restaurant reminded me of the pleasures this humble dish can bring.
And since my hubby has started to like eating porridge more than rice in recent months, I make this dish whenever I can’t think of what to cook to go with the porridge. This dish requires minimal effort and ingredients so it’s really great for the one doing the cooking. 🙂
Here’s my really easy recipe!:
- 2-3 tablespoon heaps of preserved turnip (chai por) - about 60g
- 2 eggs, beaten
- dash of white pepper
- 1 teaspoon light soy sauce (omit if the brand of chai por you're using is salty)
- 1-2 teaspoons oil for pan-frying
- Rinse the chai por once or twice, depending on how clear the water is when you discard it.
- Beat the eggs and add the chai por into the egg mixture. Mix thoroughly.
- Heat the oil in a non-stick pan and add the egg mixture into the pan.
- Shift chai por around in the pan using a spatula to ensure that it's evenly spread out.
- When the egg starts to set and is lightly browned, flip the omelette over to cook the other side.
2. My husband likes to have a lot of preserved turnip in the omelette so if you find that the portion in the recipe is too much for your liking, you can reduce the amount.
For more egg dishes, check out the Egg Dishes Index.