PenangTime.com: Recipe Guide
OH CHIEN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Batter:
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 1 cup water
- 1/2 tsp salt.
- For the Omelette:
- 200g fresh oysters
- 3 large eggs (beaten)
- 2 cloves garlic (minced)
- a handful of chives (chopped)
- 3-4 tbsp cooking oil.
- For the Dipping Sauce:
- 2 tbsp chili sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 clove garlic (minced).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Batter: In a bowl, mix the rice flour, tapioca starch, water, and salt until you have a smooth, thin batter.
- Prepare the Dipping Sauce: Mix all the dipping sauce ingredients together and set aside.
- Heat the Pan: Heat the oil in a flat pan or skillet over medium-high heat.
- Cook the Batter: Pour in the batter and spread it out. Cook for a few minutes until the edges start to get crispy.
- Add Eggs: Pour the beaten eggs over the batter.
- Add Oysters and Aromatics: Scatter the fresh oysters, minced garlic, and chopped chives over the egg mixture.
- Cook and Fold: Continue to cook, folding the omelette in half or breaking it into pieces, until the egg is set and the oysters are cooked through. The omelette should be crispy on the outside and soft on the inside.
- Serve: Transfer to a plate and serve immediately with the dipping sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Use fresh, plump oysters for the best taste and texture.
- The ratio of rice flour to tapioca starch in the batter determines the texture of the omelette; more tapioca starch will result in a chewier texture.
- Fry the batter until it's crispy before adding the eggs for a great contrast in textures.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Oh Chien in Penang and compare flavour profiles.