HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)

How to Cook Oyter Vermicelli (ô-á mi-sòan) –this dish is one many ways of cooking oysters by the Taiwanese. I am not sure if it is Taiwanese traditional food because I know a recipe of this dish which is actually a Chinese version but one thing is for sure, this Oyster Vermicelli is an Asian dish. Since the Taiwanese is very good in cooking noodles like vermicelli, this dish is made out of their very skillful ways of making noodle soup dishes. I admire them because I can’t remember any of their vermicelli dishes that I didn’t like to eat and in fact I like all of them. You can experiment using this recipe to make your very own version of it. I would like to suggest that since there are many brands of vermicelli noodles, it is good to use the Mariposa brand because I find it firm enough for this recipe. Here is how to cook Oyster Vermicelli (ô-á mi-sòan):

INGREDIENTS

2 pounds small size oysters

1 tablespoon rice wine

½ teaspoon salt  

6 tablespoon cornstarch

2 small packs of Mariposa vermicelli, or ½ pound of any vermicelli (cooked)

¼ cup oil

4 cloves garlic (minced)

4 tablespoon low sodium soy sauce

4 tablespoon cognac (traditionally it has no cognac)

8 cups chicken broth

½ teaspoon salt

2 teaspoon ground pepper

3 tablespoon cornstarch

COOKING PROCEDURE

1. Clean the oysters with running water.

2. In a pot, boil water then cooked oyster for 1 minute.

3. Remove from the pot and drain then set aside.

4. In a bowl, combine rice wine, salt and cornstarch. Mix well.

5. Marinate the oysters for 30 minutes

6. In a wok, heat oil.

7. Add the garlic and saute until the garlic turns brown.

8. Add soy sauce, cognac, broth, salt, pepper cornstarch.

9. Stir until the starch is perfectly dispersed.

10. Boil until the soup is thick.

11. Put the cooked vermicelli in a serving bowl.

12. Pour sauce into the bowl and serve.

HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)

HOW TO COOK OYSTER OMELET (ô-á-chian)

How to Cook Oyster Omelet (ô-á-chian) –here is another dish cooked with egg. Omelet is very popular dish but it has tons of variations and ways of cooking. This Asian omelet originally came from China and Taiwan. Because of modern living, this delicious egg dish has reached many parts of the world and now it is recognized as one of the international dishes served in many hotels and restaurants all over the world. This Oyster Omelet thing is not tricky to prepare and cook. Just basic knowledge in making omelet will do and of course it won’t be named Omelet if it doe not have the key ingredient- the eggs. In this recipe, we are not just using eggs and oyster but we are going to add leafy vegetable. You can choose your vegetable to use like chard, spinach or bok choy and even jute will be ok. Here is how to cook Oyster Omelet (ô-á-chian):

 

INGREDIENTS

4 ½ tablespoon of cassava starch

½ cup chicken broth (cold)

¼ tablespoon rock salt (iodized salt is fine)

A pinch of freshly ground pepper

1 stalk spring onion (chopped)

2 tablespoon oil

1 cup of spinach, chopped (or any leafy vegetable you want to use)

2 eggs (whisked)

Hot chili sauce

1 ½ cup of small Oysters

COOKING PROCEDURE

1. In a bowl, combine oysters, broth, starch pepper, salt and sping onion and spinach.

2. Mix well until uniformed in texture.

3. In a wok, heat cooking oil.

4. Stir the mixture while pouring it into the wok.

5. Let the mixture spread to form an omelet.

6. Fold the omelet into half then pour half of the egg into the half bottom of the wok that is exposed. Cook for two minutes.

7. Do the same process for another half of the egg on the other half of the wok.

8. Then turn upside down the omelet with the eggs facing up

9. Cook for another two minutes.

10. And serve with hot chili sauce.

HOW TO COOK OYSTER OMELET (ô-á-chian)