I’m in the mood for celebration! With National Day coming up just this coming week, and all the picnics and cookouts planned, I’ve got to thinking and craving for the highlight of Singapore life, which is hawker food. I know I blogged before about how to survive low carb hawker fare. Orh Luak or Oyster Omelette is pretty high carb as it usually has a flour batter base mix of tapioca, corn and rice flour. I know I had written in that blog post that you can ask the hawker not to use the flour batter mix in the omelette, but I kid you not, there is something not quite the same about it. Which is why more people would order Orh Luak (the version with batter) over Orh Jian ( the version without).
Living right next to Newton Circus I am probably really spoilt for choice when it comes to hawker food thanks to Newton Road Hawker Center literally being a stone’s throw away. I remember the very night we moved into Newton One, hubs and I were chilling out after a day’s unpacking in front of our new cable TV (yes, we didn’t have cable before!) and the first show we watched was Anthony Bourdain’s travel show No Reservations, featuring Singapore food. After watching him slurp up crab beehoon and biryani, we trotted over to Newton Circus and stuffed ourselves silly with Orh Luak, BBQ chicken wings, grilled sting ray and tulang steak. It was instant gratification but I had difficulty sleeping after that because of indigestion.
I don’t think I eat much like that nowadays and I am a lot more careful about what I choose to eat. Nonetheless, Orh Luak is a greasy indulgence that calls out to me once in a while. I personally think that the Singaporean version is the best in the world and the Taiwanese version I tried in the night market in Taipei could not hold a candle to it. I had recently come across some frozen oysters at the wholesale fish dealer that I visit once a month. Seeing the oysters instantly inspired me to try to make a relatively low carb version of the oyster omelette.
Although I made low carb modifications, using arrowroot flour instead of tapioca, corn and rice flour, I must attribute the original recipe to this fantastic blog on local Singapore foods which had the original Orh Luak recipe that I based my modifications on.
Low Carb Oyster Omelette Orh Luak
- 4 eggs
- 2 tbsp arrowroot flour
- 1/2 cup water
- 2 cloves of garlic, chopped
- 2 sprigs of spring onions, white and green parts chopped and separated
- 12 fresh or frozen (defrosted) oysters
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tsp fish sauce
- 2 tbsp vegetable oil
- Sambal belachan to serve
- Coriander leaves (optional, for garnishing)
- Beat the eggs and add the salt, pepper and fish sauce, and set aside
- Mix the arrowroot flour into the water, making a slurry, and set aside
- Heat up the oil in a skillet or wok over high heat.
- Sauté the garlic and the white part of the spring onions until fragrant.
- Pour the slurry of arrowroot flour and water into the pan. Allow the batter to cook, about 1/2 a minute.
- Add the egg and allow it to cook until almost set.
- Make a well in the center and add the oysters and about 1 tbsp of the chopped green parts of the spring onions
- Scramble the omelette a little, mixing up the oysters. Allow it to cook and set further, then turn over the omelette in parts, making sure that the omelette is browned.
- Serve hot, topped with coriander leaves and sambal belachan.