The oyster omelette or oyster cake[a],[1] also known as o-a-tsian (Hokkien Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian; Tâi-lô: ô-á-tsian), o-chien (Hokkien: 蚵煎; ô-chian) or orh luak (Teochew traditional Chinese: 蠔烙; simplified Chinese: 蚝烙; Peng'im: o5 luah4), is a dish of Southern Min (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as Indonesia, Philippines, Thailand, Malaysia or Singapore, due to the influence of the Hokkien and Teochew diaspora.
 | |
| Alternative names | O-a-tsian |
|---|---|
| Course | Breakfast, lunch, and dinner |
| Place of origin | Minnan region and Chaoshan, China |
| Created by | Min Nan people (Hokkien and Teochew people) |
Ingredients
editThe dish consists of an omelette with a filling primarily composed of small Pacific oysters. Starch (typically sweet potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency.[2] Pork lard is often used to fry the resulting omelet. Depending on regional variations, a savory sauce may then be poured on top of the omelette for added taste.[citation needed]
Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelette (蝦仁煎).[3][4]
Names
editIn different Chinese languages, the "oyster omelette" is known by various names in different Chinese geographical regions.
| Chinese name | Pronunciations in different spoken variations | Geographical areas that use such a name |
|---|---|---|
| 蠔烙 | In Teochew: o5 luah4 In Mandarin: háo lào/luò | In Chaoshan region and overseas communities connected to the region. |
| 蚵仔煎 | In Hokkien and Taiwanese Hokkien: ô-á-chian In Mandarin: kézǎi jiān | Southern Fujian, Taiwan, and Philippines |
| 蚵煎 | In Hokkien: ô-chian In Mandarin: hé jiān |
Southern Fujian, Malaysia, Singapore, and Philippines |
| 牡蠣煎 | In Hokkien: bó͘-lē-chian In Mandarin: mǔlì jiān | Most areas of mainland China |
| 海蠣煎 | In Hokkien: hái-lē-chian In Mandarin: hǎilì jiān | Southern Fujian |
| 蠔煎 | In Cantonese: hòuh jīn In Mandarin: háo jiān | Chaoshan, Singapore, Malaysia and Indonesia |
| 煎蠔餅 | In Cantonese: jīn hòuh béng In Hakka: Tsiên-hàu-piáng (Pha̍k-fa-sṳ) In Mandarin: jiān háo bǐng | Hong Kong, Macau and neighboring Liangguang |
| 蠔仔餠 | In Cantonese: hòuh jái béng In Hakka: hàu-tsái-piáng (Pha̍k-fa-sṳ) In Mandarin: háo zǐ bǐng |
Hong Kong, Macau and the Pearl River Delta |
| 蠔仔煎 | In Cantonese: hòuh jái jīn In Hakka: hàu-tsái-tsiên In Mandarin: háo zǐ jiān |
Hong Kong, Macau and the Pearl River Delta |
Styles
editOyster omelettes can be broadly classified into two categories, namely, Hokkien-style omelettes and Teochew-style omelettes. The former is popular in Minnan and Taiwan, while latter is the usual style seen in Hong Kong and Chaoshan areas.[5][6][7] The two styles of oyster omelettes are also different in terms of key ingredients used.[8] The former uses chicken eggs and a mixture of sweet potato flour, tapioca flour and/or cornstarch as the batter; the latter uses duck eggs and sweet potato flour[5] The cooking processes are slightly different too, as the Hokkien ones are deep-fried, while Teochew-style ones are usually pan-fried.[5]
Thailand
editIn Thailand known as hoi thot (Thai: หอยทอด; lit: "fried shellfish"), it was adapted to mussel omelettes (hoi malaeng phu thot, Thai: หอยแมลงภู่ทอด), though the original oyster version (hot nang rom thot, Thai: หอยนางรมทอด) also popular but more expensive. In Bangkok, notable areas for oyster omelettes include Talat Wang Lang near Siriraj Hospital and Wang Lang (Siriraj) Pier in Bangkok Noi where there are two restaurants,[9][10] Yaowarat neighborhood, where there is one Michelin-Bib Gourmand restaurant[11][12] with Charoen Krung neighborhood in Bang Rak, among others.[13][14] In 2017, the World Street Food Congress announced that oyster omelette is one of the three most notable street foods among the street foods of Thailand.[15]
Gallery
edit
.jpg)
_(2).jpg)
See also
edit
Notes
edit- ↑ as usually known in the Philippines
References
edit
- ↑ Fernandez, Doreen; Alegre, Edilberto N. (1989). LASA: A Guide to 100 Restaurants. Manila: Urban Food Foundation. p. 104.
- ↑ Hiufu Wong, Maggie (24 July 2015). "40 of the best Taiwanese foods and drinks". CNN. Retrieved 8 April 2020.
- ↑ "หอยทอดโฮมเมด กรอบนอกนุ่มใน ความอร่อยที่ทำเองได้". Kapook (in Thai). 2013-11-26.
- ↑ admin (2022-07-16). "在家簡單做夜市小吃｜蝦仁煎（蚵仔煎）｜牡蠣オムレツ". 跟著MAO去日本來場美食旅行. Retrieved 2025-01-07.
- 1 2 3 "飲食嘗識之蠔餅同蚵仔煎有咩唔同？". on.cc東網 (in Chinese (Hong Kong)). 2019-03-22. Retrieved 2025-01-08.
- ↑ "滋味蠔情". 東方日報 (in Chinese (Hong Kong)). Retrieved 2025-01-08.
- ↑ "蚵仔煎≠蚝烙啊，它俩的蛋不一样！_食物". www.sohu.com. Retrieved 2025-01-08.
- ↑ "蚵仔煎成名史 | 遠見雜誌". 遠見雜誌 - 前進的動力 (in Chinese). 2017-06-27. Retrieved 2025-01-08.
- ↑ "(ชมคลิป) ท้าพิสูจน์!! หอยใหญ่ไข่นุ่มร้านเจ๊อ้วน หอยใหญ่กระทะร้อน!". Khao Sod (in Thai). 2016-07-19.
- ↑ "ตี๋ใหญ่หอยทอด หอยทอดเจ้าอร่อยย่านท่าเรือศิริราช". Sanook (in Thai). 2012-01-05.
- ↑ "Nai Mong Hoi Thod". Michelin Guide. Archived from the original on 2018-08-06. Retrieved 2018-03-22.
- ↑ "หอยทอดเท็กซัส" ทั้งสดทั้งหวาน ตำนานหอยทอดแห่งเยาวราช. ASTV Manager (in Thai). 10 February 2013. Archived from the original on 1 May 2026. Retrieved 22 March 2018.
- ↑ "ทิพ หอยทอดภูเขาไฟ" หอยใหญ่ หอยสด รสอร่อย. ASTV Manager (in Thai). 26 January 2014. Archived from the original on 1 May 2026. Retrieved 22 March 2018.
- ↑ "กุ้งทอด....แทนหอยทอด". Bloggang (in Thai). 2008-04-06.
- ↑ "อร่อยระดับโลก! พี่ไทยติด 1 ใน 3 สตรีทฟู้ด 'หอยทอด' ต่างชาติบอก Yummy!". Thai Rath (in Thai). 2017-03-20.