Side Dishes

Chai Poh Omelette

Name: Chai Poh Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 100 g Preserved sweet radish (Chai Poh); 6 pieces Large eggs; 3 cloves Garlic, minced; 1 tsp Light soy sauce; 0.25 tsp White pepper; 2 tbsp Vegetable oil; 1 stalk Spring onions, chopped; 0.5 tsp Sugar

This classic Teochew-style Chai Poh Omelette is the ultimate comfort food, blending the savory crunch of preserved radish with silky, golden eggs. It is a nostalgic staple often served with plain rice porridge, offering a perfect balance of umami and sweetness in every bite.

Prep

10m

Cook

10m

Serves

Calories

185kcal

Qty	Ingredient
100 g 100 g	Preserved sweet radish (Chai Poh)
6 pieces 6 pieces	Large eggs
3 cloves 3 cloves	Garlic, minced
1 tsp 5 ml	Light soy sauce
0.25 tsp 1 g	White pepper
2 tbsp 30 ml	Vegetable oil
1 stalk 1 stalk	Spring onions, chopped
0.5 tsp 2 g	Sugar

How to Make Chai Poh Omelette

Step 1. Place the preserved radish in a fine-mesh strainer and rinse thoroughly under cold running water to remove excess salt. Squeeze dry with your hands.

Step 2. In a small bowl, whisk the eggs with light soy sauce, white pepper, and half of the chopped spring onions until well combined.

Step 3. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the minced garlic and rinsed radish. Stir-fry for 2-3 minutes until the radish becomes fragrant and slightly caramelized. Sprinkle the sugar over the radish and toss.

Step 4. Spread the radish mixture evenly across the bottom of the pan. Increase heat to medium-high and add the remaining tablespoon of oil, swirling to coat the edges.

Step 5. Pour the egg mixture over the radish. Let it sit for 1 minute until the bottom is golden brown.

Step 6. Carefully flip the omelette in sections or as a whole. Cook the other side for another 1-2 minutes until fully set and golden.

Step 7. Garnish with the remaining spring onions and serve hot with congee or steamed rice.

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Rinsing is crucial: Even the 'sweet' version of preserved radish is very salty. Always rinse and squeeze dry to control the sodium levels.
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High heat for crispy edges: Ensure the pan is hot before pouring the eggs to get those signature lacy, crispy brown edges.
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Don't over-season: The radish provides most of the salt, so go light on the soy sauce.
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Caramelization: Sautéing the radish first with a pinch of sugar unlocks a deep umami flavor that raw radish lacks.