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Sunday, May 19, 2013

Fishcake Omelette using Happycall Pan

An easy to prepare omelette dish using Happycall Pan.

 Most people will think this is Chinese carrot cake.  It does look like one, isn't it?

Recipe adapted from  (Serves 2 - 3)

2 to 3 fish cakes (about 50g each), diced
1/2 tsp cooking oil
chopped spring onions (for garnishing - optional)

Mixture A
3 eggs, beaten
a dash of ground white pepper
1/2 tsp light soy sauce

Heat oil (As I am using Happycall Pan, I only use a few drops of oil) and stir fry diced fish cakes for about a minute.
Pour egg mixture (A) over the fish cake.  Gently tilt the wok to ensure all the diced fish cakes are covered in the egg.  Cook a few minutes on one side until dry and nicely brown, then flip the pan and do the same.  Garnish with chopped spring onions (Didn't use in this case).


1 comment:

Bern said...

i miss having this omelette!! it evokes happy childhood memories of simple after-school lunches!