Here’s another creation of scrambled eggs with preserved turnip and seaweeds. Trying to finish off my seaweeds. Also trying to get rid of the 4 eggs left. Do you know eggs are versatile? They can be added to so many things apart from baking cakes. Of late, I have been experimenting with Asian cooking as it’s not my forte. I am also trying to preserve both my grandmas’ heritage of Asian cooking. I don’t want to cut off the wonderful teachings and super delicious food both my grandmas used to cook for us. After all, the steaks are expensive to get and I can’t afford them; though I admit I miss them terribly.

Google: “Preserved turnip, often referred to as “chai po” in Chinese cuisine, is primarily used as a flavorful condiment to add a salty, slightly sweet, and tangy taste to dishes like fried noodles (Pad Thai), congee, rice porridge, and stir-fries, providing a textural element and enhancing the overall flavour profile of the meal; it’s particularly popular in Southeast Asian cooking.”

“Flavour wise: salty, slightly sweet, and tangy. It’s use: added to stir-fries, noodle dishes (Pad Thai), rice porridge (congee), as a topping for various dishes, and eggs.  Turnips contain calcium and vitamin K, essential nutrients for maintaining strong bones. Fights inflammation: The antioxidants in turnips help reduce inflammation in the body. Promotes heart health: Potassium in turnips helps regulate blood pressure, reducing the risk of heart disease.”

I am having it with rice and a side dish of vegetables. Glad to be able to share both my grandma’s heritage of Asian cooking. It’s tasty, similar to my KL grandma cooking. But I must add or create it a little different to called my own. It’s comforting, and delicious. Let’s cook!!!

Ingredients

4 eggs
6-8 Tbs preserved turnip
1 Tbs olive oil
1 Tsp minced garlic (OPT)
2 Tbs milk
seaweeds
pepper
salt (OPT)

Method

Rinse the preserved turnip with water several times. Drain and squeeze out the excess water with your hands or dry on paper towel.

Crack the eggs into a small bowl and lightly beat egg with milk. Season with salt if you needed it a bit salty and pepper. Heat the saucepan on medium heat and add oil. When saucepan is hot, scatter the dry preserved turnip. Toss around to coat the oil and lightly brown it for about 35 seconds.

Then pour the egg mixture into it. Swirl the egg around saucepan and wait for the bottom to set and turn golden brown. While waiting for egg to set, scatter some seaweeds strip all around. Flip it over, scatter some more seaweeds strip and continue to cook. Use a spatula to break the egg into a few large pieces, then dish out and serve immediately with rice and a side vegetable dish. Enjoy with a cup of green tea!!!

https://helenscchin.com/2024/03/01/preserved-turnip-egg-with-seaweeds/

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