Or Luak is a dish of Min Nan origin (Hokkien and Teochew languages*) known as “oyster omelette“, oa-tsian, o-chien, orh luak.
Emigrants have spread it especially to Taiwan, the Philippines, Thailand, Malaysia, Singapore, and Korea.
Its filling mainly consists of small Pacific oysters with starch (typically sweet potato starch) mixed with the egg batter, giving the mixture a thicker texture.
Pork lard is often used for frying it.
Depending on regional variations, a spicy or chili sauce mixed with lime juice can be poured on top.
According to the Teochew recipe, from the Chaoshan linguistic region (the one below), where the omelette is called Or Luak, lard is used for frying to enhance flavor, and finely chopped green onions are used as vegetables.
Instead of potato starch, a mixture of rice flour and potato flour is used, mixed with water and salt.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 1 tablespoon rice flour
- 2 tablespoons potato flour (or potato starch)
- to taste white pepper
- to taste salt
- 2 eggs
- 1 green onion
- 3.5 oz oysters (Pacific – small)
- 3 tablespoons lard (or oil)
- to taste coriander
Steps
For the batter: mix together rice flour and potato flour, white pepper, and 1/2 cup of water. Adjust for salt.
In a separate bowl, beat the eggs.
Shuck the oysters and, if necessary, cut them.
Over medium heat, heat the lard (or oil) in a medium pan.Pour the starch batter into the pan.
After about 1 minute, increase the heat, pour the egg mixture into the pan.Then add half of the green onion. Stir and let cook for 5-10 seconds to flavor.
Finally, add the oysters, combining all the ingredients. When the oysters are just cooked (10 seconds), turn off the heat.
Garnish with the remaining green onion and coriander.
Serve with the accompanying sauce made with: fish sauce, water, and ground white pepper.
FAQ (Questions and Answers)
What are the variations of the Or Luak oyster omelette?
In Thailand it is known as hoi thot (Thai: หอยทอด), adapted for mussel omelettes, hoi malaeng phu thot, where thot means fried.
A recipe from Central Thailand involves using tapioca flour mixed with flour and water.
Steam the mussels for 3-5 minutes, then fry with oil and flavor by browning garlic in it and then removing it.
Cook portions one at a time, frying mussels and the flour-water mix, when it solidifies add the egg and a teaspoon of sugar. Cook while stirring with a spatula, then add sprouts, green onions, and coriander, continue stirring and leave on the fire until it takes on a dark color on both sides.
Served with a sweet and spicy sauce.
In Taiwan, either oil or lard is used, and finely chopped lettuce and bean sprouts are added as vegetables.
Eggs and potato starch are beaten together and fried in a pan.
When the mixture thickens, the oysters and lettuce are added, while the sprouts are added towards the end.
The accompanying sauce is made with chili and lime juice.Where is Teochew located?
Teochew is the name of a city on the southern coast of mainland China.
It is a bit across the road from Taiwan.
The city’s name in Mandarin is Chaozhou and in Cantonese, it is known as Chiuchow.
On Netflix, the series Flavorful Origins aired about Chaoshan (the producers used Mandarin as it is China’s common language).What is the difference between an omelette and a frittata?
A frittata is cooked on both sides and the ingredients are mixed with the eggs; it is cooked in oil.
An omelette should remain moist inside (baveuse), the ingredients are added at the end, and it is cooked in butter.
