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Chinese Chives Omelette 韭菜煎蛋

Sunday, September 7, 2008

There was once in my life, during uni days... when I was left with just RM50 for the whole month for food and petrol for my bike. I didn't have the guts to ask for more from mom, cos I overspent through out the semester.

What to do??? I had to make do with just RM1 a day for food.
What can I eat with RM1/day?? Instant noodles? Nah, not a balanced meal, can't even afford to add in an egg..it'll add up the cost.

The solution? Plain rice porridge with omelette! Eggs during that time, cost less than 20 sen each, and 50 sen chinese chives is sufficient for 4 meals.... So, I'll make 2 big bowls of plain rice porridge for my 2 meals/day, accompanied by this omelette.... OKOK.. I didn't eat this for a month..but I'd say 50% of the time. I made other omelettes as well, preserved radish, onion, and my favourite, remains to be this one.

And at the end of the month, I was left with RM17.. even after paying for my bike's petrol! What a feat! But I dun think I want to challenge myself this way again. It wasn't voluntary.

I learnt to add in dried shrimps to this omelette from my sis in law's sister. It adds a whole lot of difference to the omelette.

100gm Chinese Chives
3 eggs
1/3 tsp salt
1 tsp dried shrimp, very finely chopped
1 clove garlic, finely minced
3 Tbsp oil

1. Cut chinese chives into very short lengths... about 7-10mm.
2. Heat 2 tbsp oil and put in garlic and dried shrimp, fry until fragrant and slightly golden.
3. Put in chinese chives and stir fry until fragrant.
4. Dish up and mix well with 1 Tbsp oil, eggs and salt.
5. Pour a thin layer of egg mixture onto a frying pan and spread it well.
6. Fry omelette until golden.
I like my omelette really thin..... Mine is 2-4mm thick only. Thin ones are nice for porridge, but u may make them thicker to eat with rice.

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