Preserved turnip omelette (chai por neng)
Recipe type: Side Dishes
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
A humble dish of preserved turnip omelette which goes marvelously well with porridge.
  • 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
  1. Rinse the chai por once or twice, depending on how clear the water is when you discard it.
  2. Beat the eggs and add the chai por into the egg mixture. Mix thoroughly.
  3. Heat the oil in a non-stick pan and add the egg mixture into the pan.
  4. Shift chai por around in the pan using a spatula to ensure that it's evenly spread out.
  5. When the egg starts to set and is lightly browned, flip the omelette over to cook the other side.
1. The brand of preserved turnip I'm using is not salty so I still have to add a little light soy sauce. Do a taste test of the chai por before you cook it to decide if you need to add soy sauce to your omelette.

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.
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