Yummy-Greasy-Gooey-Hit-the-Spot-FrieEEeedd-Oysters

Check in Al



Firstly, Happy Easter Sunday everyone. It's also the Pope's birthday.. so Happy Birthday to him too. :) Wish i was in Rome to celebrate it with him. :P

Anyway, the upcoming week is gonna be one heck of a week. Meetings, datelines and datelines. I foresee overtime galore. So, what better to prepare oneself for a new week of work, work, work and work. with a nice hit-the-spot plate of FRiiieeedddd Oysters. Yumms. I wanna say that it's Penang style (thats the only style i know btw), but it's not. For one thing.. the oysters we get here are bigger then my head. Hehe. I know i know, i was suppose to bake the chocolate ganache cupcakes. Instead, atr some cocoa puff to soothe my chocolate cravings and decided on Oysters! I don't understand why some "people" don't like oysters. OYSTERS, ok! It's sexy, one of a kind and has such depth of flavor...!! (Not crazy on oyster shots though.)

Hope you guys are all well.... (I think the Malaysian biatches are too bz eating good food to blog, whilst all of us have to make it ourselves..!)

Ok, so here's the recipe. FYI to everyone, I cook based on the "agak-agak" theory. So.. use ur measurements to taste!!

Ingredients:
Oysters, Eggs, Starch, Spring Onions, Oil, Garlic, Fish Sauce (or salt) and white pepper

Preparation:
Oysters - rinse and drain oysters. Cut them if necessary. Oysters should be the size of ur thumb. Sprinkle a tablespoon of starch powder to oyster and mix. (The starch helps the oysters to stick to the eggs)
Starch Water - Add more starch and mix it with water, spring onions (chopped), fish sauce (if you dont use/have fish sauce use salt. Try not to use soy sauce. Since its a seafood dish, fish sauce makes alot of difference) and white papper and put aside. The starch water should be runny. A cup of water to a large tablespoon of starch or so.
Eggs: Beat Eggs (Use about 1.5 eggs per serving), add some fish sauce/salt and white pepper to taste.

Cooking:
Heat oil in a large flat skillet. Add garlic (Yes, Suan, more the better). Add one cup of starch water. Take the skillet handle and move/spread the starch water around. Let it cook for a minute. It will bubble bubble a little.. Do not touch it, ok. Add oysters - spread it individually all over the starch on the pan. Let it cook. Then, if you like it crunchy.. let it cook longer till the bottom browns. If you like it runny and gooey, immediately add eggs. (this is entirely optional, but, my brother adds Tabasco sauce right here with the eggs. Sounds weird, but i swear, its really extra yummy) Let it cook another minute. Now you can take ur wok chan and move things around. When eggs are cooked (maybe even a little brown), its ready. Voila. For garnish, sprinkle chopped spring onions on top.

Voila!! Yummy-Greasy-Gooey-Hit-the-Spot-FrieEEeedd-Oysters...!

Enjoy!