A Step-By-Step Guide: Cai Poh Omelette

All you need: eggs, cai poh, spring onion, a spatula, wooden chopsticks, wok/ deep saucepan.

What you get: an umami-rich, crispy omelette to eat with steamed rice or porridge.

Soak cai poh for 3 minutes and drain. Fry until dry.

If you don’t soak the cai poh, it will taste overwhelmingly salty. Taste it after draining to be sure. Soak again if it’s too salty. Fry in a wok or pan without oil.

Beat eggs with cai poh and spring onions.

I used 60g cai poh, 5 eggs and 1 spring onion. But feel free to use whatever proportions you like. You can use sweet or salty cai poh. Do not season the eggs if you use salty cai poh.

Heat oil for deep-frying. Add eggs. Stir centre of eggs with chopsticks.

Bubbles should stream from a wooden chopstick when inserted into the hot oil. If you are using a wok, stir the centre with chopsticks to help cook it through. You can skip the stirring if you are using a deep pot.

Cut the omelette in four. Flip. Remove and drain on paper towels.

You could leave the cai poh omelette whole if you want. It is just way easier to cut and flips quarters.


Serve the cai poh omelette with plain rice or porridge, preferably with chilli sauce.



Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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