
My mother didn't make
chai poh omelette (菜脯卵) very often, because
chai poh wasn't a regular item in her pantry. So, I can't say I have a fabulous recipe which was passed on from my mother, and which I will pass on to my daughter. This is a recipe I came up with for friends who think that
chai poh omelette is
de rigueur when they come to my place for
Teochew porridge.
My recipe combines the elements that I like in a French omelette – fluffy, creamy and not too oily – and a Chinese omelette – fragrant and aromatic because it's fried till golden brown, unlike its anemic French counterpart.