Oyster Omelette (Orh Luak) & Fuzhou Oyster Cake (UFO Cake)

Instructor: Chef Andre Kam

Explore 2 iconic oyster-based Singapore favourites, focusing on the techniques that create contrasting textures: the crispy, chewy starch of the omelette and the crunchy-shelled, meaty depth of the oyster cake. You will learn expert methods for handling fresh oysters and frying techniques that yield flavoursome, nostalgic results.

What you’ll learn:

• Learn to prepare the specific thin, airy rice and soybean flour batter that forms the signature porous “shell” of the Fuzhou cake
• Understand the construction of the patty, including properly seasoning the minced pork, integrating chives and herbs, and nestling the fresh oysters for optimal flavour and moisture retention during cooking
• Acquire the technique of deep-frying these patties using a ladle, including controlling oil temperature and timing to achieve a beautiful, golden-brown crust and a fully cooked interior
• Learn how to create a starchy batter mixture and the proper ratio of starch to water to achieve the essential crispy-chewy texture
• Learn to control the high-heat cooking technique necessary to flash-cook the omelette, ensuring the oysters are tender and not overcooked, while simultaneously creating those delightful, browned crispy edges

Bring home:

• 2 portions of Oyster Omelette (Orh Luak)
• 4 pieces of Fuzhou Oyster Cake (UFO Cake)
• Hardcopy Recipes