- 3 eggs, beaten
- 3 tbsp. rice flour
- ½ cup water
- 1 tbsp. fish sauce
- Salt and pepper, to taste
- 2 tbsp. oil
- 1 cup fresh oysters (about 300g)
- 1 cup spring onion, cut into 1-inch pieces
Chinese New Year is a tradition long celebrated in the Philippines, with strong ties to Chinese traders that dates back to pre-colonial times. Which means that all the Chinese restaurants are probably going to be fully booked next weekend, and visits to Binondo seem hectic (to understate it) or simply unrealistic. So we opted to hack a Binondo favorite and save you the trip.
The key to getting that sticky, gooey consistency that makes this oyster omelet so special is the use of rice flour. But if you can’t get your hands on it, equal parts all-purpose flour and tapioca starch can also recreate the same kind of chew.