How to make a Preserved Radish Omelette (Cai Poh Neng)

Ingredients

• 120 grams preserved radish (salted and minced)
• 2 eggs
• 100 grams minced meat
• 2 cloves garlic (minced)
• 1 teaspoon chicken stock granules
• 2 tablespoons oil

Instructions

1. Rinse preserved radish in running water. Then leave it to soak in water for about 15 minutes. Next, drain the soaked radish through a sieve and squeeze dry before use. 
   
   
   
2. Break 2 eggs in a bowl. Whisk it evenly using a pair of chopsticks untill it runs pale, light and with bubbles. 

   

   
   

   
   

   

   
   
3. First, saute chopped garlic in a wok with 1 tablespoon of oil. 

   

   
   

   
   
4. Add in preserved radish, minced meat and seasoning. Stir fry it over medium low heat till the preserved radish is dry and fragrant. 

   
   
5. Add the fried preserved radish mixture into the beaten egg and mix well. Heat up wok with 1 tablespoon oil. When it becomes hot, pour in the egg mixture and pan fry it over medium high heat till aromatic. Then flip it over and fry both sides till they are golden brown.