Friday, June 29, 2012

Fishcake Omelette

Fishcake is something very commonly found in Singapore, but I've never seen in the US. The Korean supermarket does sell fishcake, but it is the Korean type, which is nothing like the kinds we find in Singapore. Of course, I could make fishcake by first making fish paste - getting some yellowtail and scraping the shit out of it, add some salt and throw it around (literally) until it becomes a paste. But, why do I need to do that when I can go to the supermarket, pay $1 and get three fishcakes? 

Anyway, there is a hawker stall near my Singapore home that makes handmade fishcakes/fishballs - basically anything made with fish paste. They seem legit, but because they cost 100% more than just regular fishcakes, I always go for the regular ones. They work just fine. :) Have some fishcakes - they're actually good in many things like char kuay teow, laksa, horfun and you can even eat it on it's own. Also, like I said before, anything can be in an omelette form, hence I present fishcake omelette!



Ingredients
  • 1 large piece fishcake, cut into cubes
  • 3 eggs
  • 1 teaspoon soy sauce
  • 2 tablespoon cooking oil

Method
  • Add the cubed fishcake in a bowl.
  • Crack the eggs into the same bowl as the fishcake.
  • Beat the eggs and fishcake together.



Method
  • In a heated pan, add oil, and then pour the fishcake/egg mixture onto the pan.
  • Fry until one side of the omelette is golden brown.
  • Flip over, and fry the other side until it is golden brown too.
  • Serve with rice, porridge of sandwich it in bread. Enjoy!

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